| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
At beginning of inspection, did not observe a certified food protection manager; PIC showed up within 20-25 minutes; points not deducted. However if seen in future inspections points will be deducted. Need to have a PIC at all times to enforce correct food safety and handling. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee washing knife at ware washing (all basins empty) and not submerging knife into sanitizer for at least 1 minute per manufacturer instructions. CDI Food employee stopped and directed to wash, rinse and sanitize per proper cleaning procedure. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris on it. Food employees stated they arrived at 2 pm and hadn't used slicer. Unable to determine when it was used today. CDI PIC had slicer broken down and cleaned. REPEAT Points not increased as a whole, Food contact surfaces were relatively clean. However with concern of Listeria and aware that slicer hadn't been used since 2 pm points were deducted and was cited.
*Food employee stated that cutting boards are cleaned at end of night. If cutting boards are used for TCS foods have to be cleaned every 4 hours at minimum.* |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding below 135 degrees. CDI Eggs were discarded. Product will be held on time in the future; paperwork provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bag of lettuce and spring mix cold holding above 45 degrees. CDI Product was discarded.
*Bags were sitting on top of containers in flip top unit causing cold air to not circulate; make sure to place bags in containers to ensure cold air is circulating to keep food cold. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two quiches in reach in unit date marked for 11/25 and 11/30. PIC informed that they were pulled from freezer however unable to tell when quiches were pulled from freezer. CDI Items discarded. REPEAT
Make sure to date mark product when removed from freezer; time starts again. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacing/repaired. Make sure to replace/resurface. REPEAT. Points not escalated this inspection; however if seen in next inspection points will be deducted.
4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in unit near ovens. Make sure to keep in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathrooms. Make sure to replace with smooth and easily cleanable. |