| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager.
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf
** PIC was not available during the site visit. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
** Certified Food Protection Manager was not present during site visit. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
** Paper towel was not provided at the all hand washing stations. CDI PIC paper towel was provided for all hand washing sink. All staff re- washed hands properly.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at hand sink. ** Hand soap was not provided at the hand sink. CDI PIC provided soap. All staff re washed hands. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 - Package Integrity: Food packaging has be in good condition, intact and protect the food inside. Pf ** Multiple dented cans identified during inspection. CDI PIC will send cans back to vendor. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Quat sanitizer located at the 3 compartment sink was less than 200 ppm. Sanitizer was remade to appropriate range.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
** Soiled dishes was identified on the clean rack.. CDI PIC utensils were cleaned and sanitized. |
|
23
|
3
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
** Ham identified in the walk-in cooler that was not date marked. CDI Employee voluntarily discarded the food item in order to remain in complience. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Identified wet stacking of dishes during inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
** Walk in cooler vents need to be free of dust. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair.
Small leak at the faucet (Meat prep sink ) needs to be repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
.
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
** Cell phone chargers were identified in the food prep area near hand washing sink. |