| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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. Observed no CFPM onsite today. 1 |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed PIC begin to don gloves after washing dishes/cleaning up to move on to food prep without a hand wash. CDI: EHS advised PIC to wash hands between tasks. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottles hanging from hand sinks. CDI: bottles were relocated.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working at kitchen hand sink. VERIFICATION REQUIRED to ensure soap has been provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground chicken and raw chicken patties being stored on a shelf above raw ground beef in reach-in cooler. CDI: chicken was relocated to bottom shelf. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed chili cooling at a rate of zero in the walk-in cooler. CDI: ice wand was placed in center of chili to quickly cool. EHS advised PIC to stir product periodically. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed multiple items without date labels throughout facility including sliced tomatoes, lettuce, pimento cheese, coleslaw, mozzerella cheese, cooked noodles, heavy cream, and observed chili/kidney beans dated for 9/29. CDI: all items were properly date labeled. PIC was unsure of when heavy cream was opened and voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili and chili base cooling in the walk-in in large containers with tighly wrapped plastic. PIC stated large containers of product are cooled using an ice wand. CDI: ice wand was placed in product. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. VERIFICATION REQUIRED to ensure facility has obtained thin-probe thermometer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting board with scoring and discoloration. Consider resurfacing or replacing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed black build-up in cooler gaskets throughout. Scrub gaskets. Observed grease and dust build-up on vents above fryer. Observed cleaning needed in fry freezer cooler. |