| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration - C PIC needs to obtain ANSI accredited food protection manager certificate such as ServSafe. Deli managers Servsafe has expired. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Raw animal foods needs to be separated from ready-to-eat food items. Eggs were being stored above cooked chicken in the walk in refrigerator. CDI PIC moved eggs to a separate shelf. Noted raw chicken also stored above ready-to-eat foods. CDI chicken was relocated and stored with other raw chicken. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Any food items prepared in establishment that will be held for longer than 24 hrs needs to be labeled with date of preparation or date of discard. Noted green beans and cooked chicken that were cooked the previous day without a date marking.
Not signing due to COVID |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P Cleaning supplies need to be stored so that they cannot contaminate food. Noted cleaning supplies being stored on the bottom shelf of the prep table with flour and other food items. CDI cleaning supplies were moved to area with other cleaning supplies. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C During pauses of use scoops need to be stored with their handle out of food. Noted handle of scoop submerged in container of food. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service items needs to be stored in their original packaging or by other means to prevent contamination. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Need to clean the grease buildup on fryer doors. Need to clean the display cases of food residues. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Need to provide a lid covered receptacle for female restroom to dispose of sanitary napkins. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Physical facilities shall be cleaned as often as necessary to keep them clean. Need to clean grease from the floor under the fryer.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Need to dispose of encrusted pans that are sitting on the floor and not being used. Need to clear any equipment that is nonfunctional or no longer used from the establishment.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Need to replace missing and/or broken floor tiles throughout the establishment. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Need to replace the 2 blown bulbs under the hood system.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Need to provide an area for all employee items. Noted employee items stored on prep tables, in the display units housing deli meat and cheeses, and in the dry storage where single service is being stored. |