|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present but with expired food protection certification. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature or pre-chilled ingredients. Food must be to 41F within 4 hours. -P. Observed several plastic wrapped packages of sliced deli meats in line coolers, both top and bottom, not yet at 41F after 4 hours of cooling. PIC said they were sliced at 11am. These items were voluntarily discarded by PIC - turkey, roast beef, vito, provolone, sliced tomatoes. VR - verification required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 small pans in top of prep coolers not labeled with date. PIC explained processes and will correct. Shelf life per corporate guidelines is 3 days and no dated items in larger packages were older than 3 days so facility was allowed to keep products and add date marks today. VR - verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of clear liquid. Label read 200 ppm on one part of mostly missing label and san on another part. Contents were measured with a chlorine test strip and strip turned white quickly after initially being purple, showing that concentration of chlorine was well in excess of 200 ppm. CDI - PIC discarded bottle and made a new bottle measuring 50 ppm free chlorine. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 sliced cold products such as deli meats and cheeses were tightly wrapped in plastic wrap. PIC explained that they were sliced at 11 am, wrapped, placed into walk in cooler for 15-20 minutes, then placed into working coolers. A second PIC arrived and explained that method should be changed to use metal pans and no tight wrapping until entire amount of product is at or below 41F. VR - verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.Observed herb mix in shakers, sugar in large bin, and vinegar oil in squeeze bottle all unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one case of packaged chips sitting on floor upon arrival. Box was moved up to a shelf. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a wristwatch while working with food and an employee wearing a wristwatch and two bracelets while working with food. Explained rule to PIC. |
|