| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge at time of inspection did not have ansi accredited food protection manager certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and turn faucet off with bare hands. CDI - EHS educated PIC on proper handwash procedure and hands were re-washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board and knife stored on top of handsink. CDI - EHS relocated cutting board and knife. EHS eductaed PIC on the importance maintaining access to handsinks and only using handsinks for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat foods in reach in coolers. CDI - Items were relocated and reorganized to correct storage order. |
|
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 sweet potato fries, mushrooms, and sauteed onions hot holding below 135F. CDI - Sweet potato fries were voluntarily discarded. Mushrooms and onions were placed on grill to reheat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed apple slaw, coleslaw, and ranch holding above 41F at flip top unit. Employee stated all items were placed in cooler at 4 pm. CDI - All remaining items will be discarded at 8 pm.
Observed pepper jack, provolone, and pimento cheese holding above 41F in flip top cooler. All items out of temperature were stacked on top of pans. CDI - Overstacked items were pulled and placed in reach in to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor. CDI - Pickles were relocated to at least 6 inches above the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoon used to scoop hot items stored with spoon covered in cheese in cardboard container also covered in cheese in between uses. |
|
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. Observed inside reach in coolers and freezer with food debris in need of cleaning. Observed shelving under prep tables in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored on prep counter. |