| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A) - Certified Food Protection Manager: Observed that the PIC did not have a certificate from an accredited food safety program. The person in charge shall demonstrate knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is a part of an accredited program. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed fully cooked bacon being stored on the same shelf as raw beef proteins. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Raw animal products shall be stored in order of final cook temperatures required to kill pathogens. Chicken should be on the bottom with a final cook temperature of 165 F. Beef can be above chicken because of the final cook temperature of 155 degrees F. Pork and fish should be above both beef and chicken because of the 145 degree final cook temperature. Ready to eat food shall be stored above all raw animal protein. CDI- The bacon was moved to a shelf with deli ham and deli turkey. P |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed soiled dishes and equipment on the clean storage racks throughout the kitchen. Also observed ware pans with old date marking stickers on them. Euipment food contact surfaces and utensils shall be clean to sight and touch. CDI- All items were taken to the dish washing area to be cleaned and sanitized. Repeat.Pf |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed working containers of flour and brown sugar that were not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Observed that there were ware pans that were stacked while wet. Air dry equipment and utensils after cleaning and sanitizing. Repeat. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Observed single service items being stored in a manner that allowed for contamination to the food contact surface. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed that the hinge for the walk in cooler door was not properly working, causing the door to be held open. Also observed that there were plastic cambros that had cracks in them or were broken. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Repeat. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed that the gaskets of the reach unders and drawer coolers needed to be cleaned, as well as, the bottoms of the reach in coolers. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |