| 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. Present PIC not food safe certified. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open drink cup stored above chicken breading area. CDI- Drink removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P 2-301.15 Where to Wash - PF Observed employee handling raw chicken water wash, get it on her gloves, then attempted to handle pan of RTE cut peppers and onions. When instructed to wash hands, worker rinsed hands at 3 compartment sink. CDI- Employee corrected, washed hands at handwash sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0 ppm, CDI- Sanitizer remade to proper strength. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken wings appearing partially cooked and cooled in walk in cooler. Wings should be fully cooked with no interuption unless facility has an agreement with health dept. for non-continuous cooking procedure. CDI- PIC will ensure wings are cooked to 165 min. per food code. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed pork chops thawing at prep sink in water not running. CDI- Water turned on to properly thaw pork. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed raw pork in prep sink right next to cooked noodles on drain board of prep sink. CDI- RTE food removed from prep sink. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many pans being tight stacked while wet. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of FRP that are loose and separating from wall at entry to kitchen and at wall next to prep cooler, need repair. |