| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager-C- The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. No one present in the establishment held a current CFPM certification. Repeat. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) - No way to verify that new food employee has been trained on health policy. The person in charge shall ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CDI by signing paper copy of health policy to keep on file. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Preventing Contamination from Hands (P) - Observed food employee handle several ready to eat sandwich ingredients with bare hands. Food employees may not contact exposed, ready-to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. Noted that many sandwiches are heated, sometimes toasted, however not purposely heated to 145*F and can be ordered cold. CDI by heating and PIC voluntary discard. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) - Observed cheese block and open almond milk with signs of spoilage throughout container ans wrapping. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. CDI PIC voluntarily discarded.
improvement noted |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P) - Per food employee, dishes are washed and rinsed, then put away without sanitizer. Slicer is washed with soap and then left to dry before next use. Utensils and food contact surfaces of equipment shall be sanitized before use after cleaning. CDI by sanitizing; discussed in detail how to properly make and test sanitizer.
General Comment: 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - Discussed need to fully clean and sanitize food contact equipment such as slicer every 4 hours that it is used with TCS foods, and between uses with raw fruits and vegetables. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) - No TCS foods that have been prepared before today and/or open before today were observed with date marks. Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. PIC knew when food was open and prepped, older food has been voluntarily discarded.
10 DAY DATE MARKING SYSTEM VERIFICATION VISIT
GC: Open almond milk observed with "use by" date of 4/21. The day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety.Voluntarily discarded by PIC. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) - Could not locate any small thin diameter probe thermometer in establishment today. A temperature measuring device with a suitable small-diameter probe that is designed to accurately measure the temperature of thin masses shall be provided and readily accessible. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of proper food temperatures, as well as to aid in monitoring heating and cooling.
10 DAY VERIFICATION VISIT |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food Labels (C) - Observed individually packaged sandwiches and deli salads house made and packaged with incomplete labels. Food packaged in a food establishment shall be labeled with a list of ingredients (if >2) in descending order of predominance by weight, an accurate declaration of the quantity of contents, and the name and place of business of the manufacturer.
improvement noted |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) - Observed flies around kitchen, and gnats around dirty linen bin. The premises shall be maintained free of pests by using methods, if pests are found, such as trapping devices or other means of pest control.
10 DAY VERIFICATION VISIT
6-202.15 Outer Openings, Protected (C) - Noted front entrance door propped open today; kitchen is open concept and although front door is not near kitchen, the kitchen is not enclosed. Outer openings of a food establishment shall be protected against the entry of insects and rodents by closed, tight-fitting windows, solid, self-closing, tight-fitting doors. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - Observed food employee without hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) - Per discussion, not all produce is washed before being cut into, such as raw onions. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Single-Service and Single-Use Articles - Storing (C) - Observed a couple single service containers stored right side up without sleeve in kitchen. Observed some boxes of to go items stored on floor of upstairs storage room. Single service items shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor. Single service items shall be kept in the original protective package or inverted that afford protection from contamination until used.
4-903.12 Prohibitions (C) - Observed a few box(es) of single service kitchen items stored in upstairs toilet room. Single service items may not be stored in toilet rooms, or under other sources of contamination.
improvement noted |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Replace kick plates on reach-ins and freezer in kitchen. Equipment shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Some cleaning needed at bottom shelf of prep table, where food crumbbuildup is observed. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
improvement noted. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat - Mop sink hose observed leaking. Plumbing systems shall be maintained in good repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Functioning restroom does not have covered receptacle. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed outdoor back area where dumpsters are with unused equipment/items. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items.
improvement noted |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Replace panel at wall in dish pit. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) - Some cleaning needed on floor wall junction throughout and in mop sink/dish pit area. Physical Facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) - All lighting in all kitchen areas is too dim. Light bulb on top of prep unit are burnt out today; per PIC this is difficult to find/order. The light intensity shall be at least 50 ft candles at a surface where a food employee is working with food, utensils, or equipment where employee safety is a factor. Repeat |