| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at any handsinks in the facility. Supplied during inspection |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans and containers in the clean dish area soiled with accumulated food residue that had not been removed during the wash/rinse/sanitize process. Dish staff must manually remove stuck on debris and verify that items are clear of any residue before sanitization. Items cannot be simply ran through a dish machine and then placed on the clean rack, verification that the dish machine has fully cleaned and sanitized the items is needed.
PIC took the dirty dishes back to the washing area for re-processing. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed frozen packaged meats such as ham and bacon thawing in the prep area under no temperature controls or monitoring. Items must be thawed using approved methods, such as under refrigeration, during the cooking process, or with cold (less than 70F) water running over the product and allowed to drain. These methods ensure that the items do not thaw unevenly and do not overheat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a single box of packaged goods that had fallen on the floor of the walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet nested metal containers in the clean dish area, many with food residue still present as mentioned under violation 14. Items must be thoroughly cleaned, sanitized and then allowed to dry before stacking. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of packaged single use items such as cups and sanitizer cloths stored on the floor of various areas such as the chemical storage room, and dry goods area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue accumulation on the bottoms and sides of equipment throughout the prep area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed only slight damage to floors in the prep area, and small holes/areas of damage to walls in the dish machine area.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue accumulation on floors and walls in the prep area, as well as sticker and other debris present on the walls of the dish machine area. |