| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified. 2 point deduction not taken until 210 days from date permit was issued. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees not made aware of employee health policy. CDI by instruction; copy of policy in English and spanish given to PIC and posted during inspection. |
|
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 employee use bare hands to turn off faucet. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee get raw chicken wings out of container in walk in cooler and then continue on to handle single service items without changing gloves/washing hands. CDI by instruction; employee discarded gloves, washed hands and put on new gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open box of raw burgers and raw fish stored on shelf above produce in walk in cooler. CDI by relocating raw items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. Discussion with PIC indicated that buckets used to shake wings in sauce are washed once per day. CDI by instruction; buckets must be washed at least every 4 hours. |
|
19
|
1.50
|
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 wings in fryer basket 105-110F. CDI by reheating to 165F. Be sure not to cook too many wings in advance in order to maintain proper temperatures. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 two large containers of cut lettuce in walk in cooler without dates. Lettuce was chopped yesterday. CDI by labeling with yesterdays date. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in red buckets well over 200ppm chlorine (test strip bleached out). CDI by emptying; instruction and demonstration given to PIC on how to properly mix chlorine sanitizer.
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of chemical stored on shelf with dry goods. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 rice spatula in container of room temperature water. CDI by emptying container. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips available. Verification required. |
|
54
|
0.50
|
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 employees belongings including food, drinks, purses etc. stored in several areas throughout facility. |