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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and raw pork stored over RTE foods in the WIC. CDI-EHS and PIC had discussion again about storage order and EHS left a chart on how to do it properly. Moved fish and pork to the bottom shelf.
Observed raw beef stacked to high and tomatoes stacked to high, both in the prep unit, touching. CDI-PIC discarded the top part of the tomatoes and removed some of the beef and put back in the WIC. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up inside on the top. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green peppers and onions, 2 containers of beef, 1 container of chicken all below 135F. Th beef and chicken were in a hotwell in the back, the green peppers were in the front. PIC said they heat them up on the grill before they set them in the hotwell. Peppers and onions are double stacked with hot water below it. CDI-PIC properly reheated all items, they were made this morning around 9am |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed rice, beans, flour, sugar in containers with no label. CDI-PIC labeled. |
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36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the dining room. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mango and potatoes stored on the floor in the kitchen. CDI-PIC moved both items to a shelf. |
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