| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Packaged ground beef in display case was missing safe handling instruction on package. CDI - PIC found safe handling instruction stickers and placed one on package of ground beef. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . PIC observed washing knife. PIC washed knife, rinsed knife, and then dipped the knife in the chlorine sanitizer for less than a second. Ensure utensils and food-contact equipment are sanitized after washing. Leave utensils in chlorine solution for at least 7 seconds. CDI - PIC instructed to place knife back in sanitizer for at least 7 seconds. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in walk-in cooler. CDI - PIC placed new thermometer in walk-in cooler. 0 pts. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Various spices are not labeled. Label all spices. REPEAT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has roughly a 1 inch gap between the floor and bottom of door. Close gap to prevent potential rodent or pest entry. // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 5-10 dead roaches observed in back hallway. Remove dead pests from premises. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Plastic containers and bag of meat trays observed on floor. Store at least 6 inches off the floor. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Band saw has rust on interior of housing behind blade. Repair or replace to prevent potential rust flaking off into food. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash and unnecessary items around dumpster. Place waste in receptacle to prevent potentially it from becoming a pest harborage. 0 pts. |