| 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. Observed PIC with expired ServSafe certification during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple metal pans of raw chicken stored above ready to eat soy sauce containers in walk in cooler. Observed raw beef stored in back row of flip top, directly behind cooked ready to eat shrimp. Storage of flip top had potential to contaminate ready to eat shrimp when handling raw beef. CDI- walk in cooler reorganized so all raw chicken was on bottom shelf, below ready to eat products. Flip top rows reorganized so raw beef was in front of cooked shrimp. |
|
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. -P Observed can opener spike with black buildup. Observed a couple of metal containers with food debris residue. CDI- can opener cleaned and run through dish machine, all dirty metal containers re-run through dish machine. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 metal pan full of cooked chicken without date mark in reach in. Observed large tub of cooked chicken in walk in freezer with no date mark. PIC stated they cook large batches of chicken at a time, this batch was cooked and frozen on Saturday. CDI- date mark applied to small metal container of chicken. PIC dated small container with initial date cooked/frozen and date removed from freezer. PIC labeled large batch of cooked chicken in walk in freezer with Saturdays date. EHS explained to PIC that cooked chicken should have a date when cooked/frozen and a date when removed from freezer, cannot exceed 7 days. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and shakers on cook line without label. |
|
42
|
0
|
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 metal pans above dish pit wet stacked. Allow for air drying before stacking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units beginning to tear/rip. Replace. |
|
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 food debris buildup on gaskets in reach in units. Observed interior of microwave in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink with cold water not functioning. PIC stated the handle for the cold water is no longer working, not able to get cold water at this handsink. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents on ceiling in kitchen with dust and yellow buildup, ensure cleaning. REPEAT. |
|
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 employee food mixed with retail food in walk in cooler and standing reach in unit. Facility has designated area for employee foods, need to expand designated area to ensure all employee food are not mixed in with retail food. |