| 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 persons with CFPM certification during inspection. - REPEAT - 2 - |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11 (M) Person in Charge-Duties - PF Observed overall lack of control in food safety including cold holding, TPHC procedures, employee health, and date marking. A VR will occur by 8/19/2021 to ensure training/education has been conducted.
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee unable to answer questions regarding employee health policy. A VR will occur by 8/19/2021 to ensure employees are knowledgeable about employee health policy.
- 1.5 - |
|
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 paper towels at front hand sink. CDI - Paper towels provided. - 1 - |
|
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 dishes at clean dish rack with food debris and flour present. CDI - dishes moved to 3 comp sink to be W/R/S. - 0 - |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken and cooked beef cooling in deep containers in reach in cooler. Items dropped 0F in 30 minutes. CDI - PIC spread items onto thin sheet pans and placed back into reach in cooler to help facilitate cooling. Items properly cooling by end of inspection. - 1.5 - |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, tomato, egg, milk, butter, liquid egg, and cheese in prep unit holding between 50-55F. Ambient temperature of unit at 52F. CDI - All items moved to reach in cooler to be rapidly cooled. Any items present in prep unit for over 4 hours was voluntarily discarded. Do not use unit until repaired. A VR will occur no later than 8/19/2021 to ensure unit has been repaired. - 1.5 - |
|
21
|
3
|
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 ham, cheese, bologna, tomato, liquid egg, and cooked egg present in reach in cooler and prep units without dates marked. PIC noted items were prepared yesterday. CDI - Dates marked. - REPEAT - 3 - |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC unable to locate TPHC procedures. Observed food items held past 4 hour time marking. PIC noted they keep items after the 4 hour time frame has passed. CDI - All items voluntarily discarded. A VR will occur by 8/19/2021 to ensure TPHC procedures have been located, and that TPHC procedures are being followed. - 1 -
* PIC states owner knows where the forms are but he does not. |
|
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 cooked chicken and beef cooling in deep containers in reach in cooler. CDI - items spread onto thin sheet pan to facilitate cooling. - 0.5 - |
|
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 no thermometer in facility. A VR will occur by 8/19/2021 to ensure thermometer has been purchased. - 0.5 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitizer container. - REPEAT - 0.5 - |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored with handle touching food items in prep top. CDI - Scoop removed. - 0 - |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips in facility. A VR will occur no later than 8/19/2021 to ensure test strips have been purchased. - 0.5 - |