| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC was not a CFPM. Facility still under time window to meet compliance based on initial permitting. No points deducted. |
|
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 No health policy at facility. PIC was not able to verbally relate the 5 major illnesses and symptoms that are required to be reported. CDI- Copy of employee health policy was e-mailed and thoroughly explained to PIC. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
to 3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee touch bean sprout with bare hands as she was preparing to bring product to table. CDI- Product discarded and employee told to never touch RTE food with bare hands. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed chicken stored above beef in flip freezer and in WIC. CDI- Storage order reversed. Always store raw chicken on bottom.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef sitting on packets of pre-cooked crab meat in freezer. CDI- Beef moved. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Did not see any date marking in facility. Products such as cooked shrimp, beef, noodles, open bags of lettuce did not have date. CDI- Date provided on all items. VR- To check date marking procedures. |
|
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. Many products unlabeled such as water, corn starch, sugar, and oil. Label all products. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies in kitchen. Monitor and keep back door closed. |
|
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 some damaged gaskets in reach in unit. PIC stated order to fix gasket has already been placed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf No bleach test strips on site. VR. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Walls and shelves in need of general cleaning. |