| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certifed food protection manager in facility. REPEAT VIOLATION. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee restock raw chicken wing pan, remove gloves, put on new gloves, and begin working with ready-to-eat(RTE) foods. CDI: Education provided and food employee washed their hands and re-gloved. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towels being stored hanging over splash guard and down into hand sink close to walk-in cooler(WIC). CDI: PIC moved sanitizer towel. Observed food employee empty sanitizer bucket into hand sink and add more water at front counter hand sink. CDI: Education provided and red sanitizer bucket moved to approved location. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on white catch plate inside ice machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration in red bucket at 200+ppm- sanitizer bleached test strip. CDI: Education provided and food employee adjusted sanitizer to correct concentration. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed ham, turkey, sliced tomato, chopped lettuce, and various other TCS foods not cooling or cooling to slowly in make table. Food employee stated all TCS foods are prepared fresh daily. Ambient air temperature in make table is 37F. PIC placed ice bags on TCS foods. Foods re-temped at 22 min. mark and 50 min. mark and remained between 47F-51F. CDI: Education provided and TCS foods moved to WIC. EHS will return in 10 days to verify cooling procedures to ensure long-term compliance. VERIFICATION REQUIRED. |
|
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 plastic containers of chopped lettuce, one plastic container of housemade gyro sauce, and several plastic wrapped packages of American cheese with no date labels. CDI: PIC labeled product with correct prep dates. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ham, turkey, sliced tomato, chopped lettuce, and various other TCS foods not cooling or cooling to slowly in make table. Food employee stated all TCS foods are prepared fresh daily. Ambient air temperature in make table is 37F; however, make table equipment is not designed for cooling foods. CDI: Education provided and PIC placed ice bags on TCS foods. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin-tip thermometer with dead battery in facility. EHS will return within 10 days to verify battery for thermometer was obtained. VERIFICATION REQUIRED. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 bottles of sauces throughout facility with no labels. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed PIC chop onions without washing product first. |