| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not foods safe certified, facility has 180 days from date of permit to meet requirement before points are deducted. |
|
2
|
0
|
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 Present workers and PIC not familiar with employee health policy. Reviewed health policy that is posted on wall and emailed additional copy to PIC. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
MB 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored on prep table. CDI- Drink removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
•6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no handtowels at restroom sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at cutting room handsink. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed rotten bacon stored next to hot dogs on speed rack in walk in meat cooler. CDI- Both items voluntarily disposed of by worker. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready to eat foods. -Pf Observed several instances in meat case and meat walk ins of raw meats not being improperly stored or separated by final cook temperature: raw ground beef above raw whole steak, raw chicken stored next to raw fish, raw bacon stored next to hot dogs and sausages. CDI- Foods properly stored by final cook temperature. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Be sure all food contact surfaces are sanitized after cleaning. Observed cutting boards that are washed and sanitized as a one step process, then rinsed, then towel dried. All food contact surfaces should be washed, rinsed, then sanitized in a 3 step process and then be allowed to air dry. CDI- Reviewed proper cleaning and sanitizing methods with PIC and workers, PIC said they will follow the proper 3 step procedure. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw turkey wings in prep sink, several observed at 66-73 degrees. Worker present said wings were thawing in sink when he arrived an hour 30 min earlier and it was un-known how long the wings had been in the sink. CDI- PIC voluntarily disposed of all out of temp turkey wings. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed turkey thawing in prep sink without thawing methods. CDI- Reviewed proper thawing methods with PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in meat display cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hat or hair restraint. CDI- Worker put on a hat. |
|
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. Cutting boards being towel dried after cleaning, need to be air dried. |
|
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 all transitional equipment items still needing repair (see transitional permit) |
|
47
|
0.50
|
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 raw chicken fridge unit needing cleaning of chicken blood build up on storage racks. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Need to install a backflow prevention device on can wash (transitional item) have device installed within 10 days. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
Yes |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed huge amounts of raw food boxes stored out at the back door which can create pest harborage. Have these removed ASAP will follow up within 10 days that area has been cleared. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed all floors, walls, ceiling transitional items still needing repair (see transitional permit)
General Comment: Will follow up within 10 days to check that outside dumpster area has been cleaned of food boxes and refuse and can wash backflow device has been installed on can wash. |