| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration- (PF)
The facility had a total of 8 priority and priority foundation (P/PF) violations, including this one, and 3 repeated items out of compliance during today’s inspection.
Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16).
CDI, EHS assisted the PIC with compliance |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- REPEAT
The PIC that was present was not a certified food protection manager. The Person in Charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Opened cereal packages were opened and not properly sealed underneath the buffet cabinets. Food shall be protected from cross contamination by storing food covered or sealed.
CDI, PIC properly sealed the cereal packages with a clip |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Observed pre-cooked eggs holding at warmer compartment at self-serve buffet line at 102F and the sausage at 90F. EHS noticed that the unit was not turned on. All hot TCS food shall be maintained at 41F or higher.
CDI, PIC was aware that the unit was not turned on. Items were reheated. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) VERIFICATION REQUIRED.
Several dairy product were holding above 41F in the glass reach-in cooler. The unit had an ambient temperature of 75.5F. Maintain all cold TCS food at 41F or below.
PIC was unable to adjust the temperature of the unit during the inspection. All the product was still in range and placed in the fridge to rapidly cool. PIC restock the buffet line with items in the fridge and placed them on an ice bath. EHS will return in 72 hours to verify repairs to the reach-in cooler. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Disinfectant was found in a bottle labeled sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material.
CDI, the disinfectant was poured out.
7-204.11 Sanitizers, Criteria - Chemicals (P)
The kitchen staff was instructed to prepare a bottle of sanitizer. The employee poured the sanitizer directly into the spray bottle without diluting the concentration first. When asked by the EHS whether she had ever added water to the solution, the employee stated that she had not. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
CDI, EHS assisted the employee with making the sanitizer to the correct concentration. |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
Yes
|
No |
8-103.11 Documentation of Proposed Variance and Justification - REPEAT
Facility has two-compartment sink without a variance or Standard Operation Procedure indicationg how to wash, rinse and sanitized all cooking articles, utensils. Before a VARIANCE from a requirement of this Code is APPROVED, required information in 8-103.11 (A - C) shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file.
Facility had 3-compartment sink setup; however, could not provided one for 2-comp. sink. EHS, emailed additional variance, variance must be approved upon continue use of two compartment sink. Points maintained at half due to attempt to comply. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.13 Consumer Self-Service Operations-
Upon arrival, there was no staff monitoring the buffet line. Kitchen staff were in the laundry room, and no one was present at the front desk. (C) CONSUMER self-service operations such as buffets shall be monitored by FOOD EMPLOYEES trained in safe operating procedures. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-
The glass door reach-in had ambient temperature of 75.5F. Equipment shall be maintained in good repair |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) REPEAT
Facility could not provide test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
CDI, Provided length of strips until new ones could be ordered.
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)-
There was no sanitizer available in the kitchen. Sanitizer must be available during all times for food prep and clean utensil handling.
CDI, the PIC made a bucket of sanitizer. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - C REPEAT
Observed peeling wall surfaces on ceiling directly above two compartment sink at the ceiling. Ceiling surfaces shall be constructed of a smooth, easily cleanable material and in good repair,Repair areas. PHYSICAL FACILITIES shall be maintained in good repair. |