| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11 Ensure PIC has operational control over stand. Observed several risk factor violations during food prep. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap at hand sink. Observed no soap @ sink- dead batteries in automated dispenser. CDI: batteries replaced |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw hamburger from ready-to-eat food. Observed raw burger on bread boxes in walkin. CDI: relocated burger. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS food in hot hold at or above 135F. See chart for observations. CDI: all items placed on time control for this event. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS food in cold hold at or below 45F (41F after 01/01/19). See chart for observations. CDI: All items placed on time control for this event. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thaw food in refrigerator, or under cool, running water. Observed chicken tenders & hot dogs thawing in ambient temp. CDI: tenders discarded, dogs refrigerated. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11(A) Employees must use effective hair coverings (hat, net or visor, etc.). |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15(B-D) Ensure contaminated gloves are changed prior to touching food. Observed Employee w/ gloves handle raw chicken tenders then handle r.t.e. burgers. CDI: Employee educated, washed hands, changed gloves & re-heated burgers to 165F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair/abate all leaks in walk-in. Observed puddling in walk-in. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Cleaning needed for equipment and surfaces throughout. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Ensure all waste/garbage/recycling is/are discarded in closed receptacles in such a way to prevent pests & environmental nuisances. Observed unused equipment, trash, debris & strong odor around compactor & recycling area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Replace missing light shields & cleaning needed for vents. |