| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee beverage being stored on food preparation surface. CDI PIC discarded drink. |
|
14
|
1.50
|
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 a few utensils being stored as clean with food debris on it. REPEAT Points decreased due to improvement made but still need to continue working on FCS. |
|
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 chicken in front of case holding below 135 degrees. CDI Product was discarded. |
|
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 open bags of spinach without date marking. Observed quinoa date marked for 4/10. Observed brie date marked for 4/17 but holding above 41 degrees. CDI All items discarded.
*For the brie make sure product is holding below 41 degrees if intention is to hold for 7 days.*
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed crab and cooked eel at sushi without a date marking. CDI Sushi employee was certain open yesterday, product allowed to be dated. REPEAT |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed records for today not filled out regarding PH meter, cooling process etc. VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets while performing food preparation. Make sure all food employees remove all jewelry when performing food preparation. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed at the 3 compartment sink the sanitizer solution was cloudy and had a dead insect. CDI Basin was drained and items were washed and sanitized. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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 hole in ceiling tile near vent hood. Make sure to replace with smooth, easily cleanable and nonabsorbent material.
Observed build-up on floors around equipment and under shelving. Make sure to increase cleaning frequency. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed three lights out under hood. Make sure to keep in good repair.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on food preparation surfaces. Observed cell phone being stored on clean equipment. Make sure to store employee possession in a manner where equipment, single service or food will not become contaminated.
Observed employee lunch being stored on top of food ingredients in the deli department. Make sure to store in a manner where contamination will not occur. |