| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11- Person in Charge - Pf- 8 Priority and Priority Foundation items out of compliance today. The Person in Charge shall ensure that managerial control is being exercised in the kitchen during all food preparation activities as detailed in the responsibilities listed in 2-103.11 ( A ) - ( M ). |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - PF-REPEAT-Handtowels absent at only hand sink in kitchen. Paper towels are always to be provided for hand washing. CDI-replaced.
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF-REPEAT- Staff member used hand sink to obtain water. Hand sinks are to be used for only handwashing. CDI-education |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- REPEAT-Foods of different final cook temperatures intermixed in freezer. Example-Raw chicken above beef. Arrange refrigeration and freezers according to final cook temperature. CDI-rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- REPEAT- Food contact surfaces looked better today except for some metal grates had buildup. Solid long rectangular trays also has some buildup on food contact surfaces. Food contact surfaces shall be clean to sight and touch. CDI-cleaning begun before REHS departed.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- Quat sanitizer in dish sink 100ppm. When dispensed sanitizer coming out 100ppm and below. Keep Quat at required concentrations. CDI-facility will start using chlorine to sanitize instead of Quat until unit repaired. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Chicken and fish in hot holding cabinets less than 135F. Hashbrowns below 135F. Keep hot hold TCS foods 135F and above. CDI-foods out of temperature voluntarily disposed of. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Foods in walk in cooler ranged between 39-46F. Milk in bags reach in cooler at front line 44F. Salads in reach in cooler near cooking line 48-49F. Keep all cold hold TCS foods 41F and below. CDI-Salads voluntarily disposed of. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - PF- Numerous foods on sandwich line were incorrectly labeled today. No times indicated on foods in chill rail. Cheese labeled with 10:51pm disposal time. Lettuce labeled with 12:51 disposal time. Properly label all foods using time instead of temperature to control bacterial growth. CDI-foods discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C- Staff members wearing rings that are not easily cleanable and bracelets. Food staff may only wear plain wedding bands on hands. No bracelets or other jewelry permitted. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C- REPEAT-Pans are still be stacked while wet. Allow pans and other drying utensils and equipment to air dry before stacking. Store in a self draining inverted position until dry. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C- REPEAT-Unwrapped single service items stored upright instead of inverted. SINGLE SERVICE and SINGLE USE ARTICLES shall be kept in the original PACKAGING or stored by using other means that afford protection until used. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C- Adjustment needed to numerous refrigerators including walk in cooler and reach in cooler holding bags of milk for beverages to achieve 41F. Reach in cooler holding salads holding TCS foods above 45F; Replacement needed of torn refrigeration door gaskets on 2 door reach in cooler beside fryer. Equipment is to be maintained in good working order and properly calibrated. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C- Repairs needed to leaking piping under dish sink. Pipe is leaking onto floor; Repairs needed to backed up mop sink drain and drain serving hand sink in kitchen. Facility contacted plumbing company to repair malfunctioning drains before REHS came to facility. Emergency order in for repairs. All other drains appear to be functioning properly. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C- Replace missing dumpster plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
Call Andrea Anover at 919-323-2095 for reinspection. |