| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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.- REPEAT- No manager present had a certification in being a food protection manager. Facility has 180 days from permit issue to obtain certification. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- Three employees were questioned about an employee health policy. No employee was able to provide the EHS with proper reportable illnesses, symptoms and exposures. CDI- Facility was given an employee health policy and a copy of the MCPHD employee health document. EHS informed PIC of this information. PIC stated the facility has a company health policy but was unable to locate it during the inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P- Observed an employee pre-rinse soiled dishes and then attempt to handle clean dishware. CDI- The clean dishware was moved to the dish pit to be properly cleaned. EHS observed proper handwashing after instruction of violation was given. |
|
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 two buckets, two spray bottles, a towel and a water glass stored in a handsink near the dish pit. CDI- All items were removed. |
|
14
|
1.50
|
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 a meat slicer, several plates, and pans with food debris build up and stored clean. CDI- All items were moved to dish pit to be cleaned properly. The meat slicer was moved to an area to be cleaned before use.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black and pink growth on the ice machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT- Observed eggs, ham, spinach, and diced tomatoes in a flip top all above 45F. Also observed salsa, melon, butter, and boiled eggs all above 45F on the buffet cold hold line. Observed potatoes in a reach in above 45F. Observed salads on display in grab n go 51-49F. See temp chart for corresponding temperatures. All items were voluntarily discarded by PIC.
NOTE: TPHC form was given to PIC for items on the buffet. |
|
21
|
1.50
|
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 corn salad, ham, and melon in the walk in prepared yesterday according to the PIC without any date marks. CDI- PIC was able to back date items.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed tomato soup, chow chow, pulled pork, and cut tomatoes without dates. Also observed pasta dated for 6/26. CDI- PIC voluntarily discarded the items. |
|
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 air thermometer missing from grab-n-go case. |
|
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 several wet stacked metal pans and plastic containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed several ceiling tiles out of place near the dish pit. |