| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager.
PIC is not a certified food protection manager and has no working demonstration of knowledge. Recommend PIC obtaining a certification in food protection management. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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.
PIC dose not have a certification in food protection management. Only one person on staff has a CFPM and they only work weekends. Recommend having all staff members with managerial duties take the CFPm. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees understand when to report illnesses, symptoms and exposure. P
Employee on staff today could not provide employee health policy and was unable to provide any reportable symptoms.
CDI employee health policy provided. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
Hand sink in kitchen did not have any paper towels available for hand drying provisions. CDI paper towels were added. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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
Cutting boards are not being sanitized, they are only being wiped with a dry cloth. Utensils stored clean had visible food residue. Ensure all cutting boards are sanitized at least once every 4 hours and at the end of the night. Ensure utensils are clean to sight and touch. CDI utensil and cutting boards were sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
Right sided sandwich unit is not maintaining temperature. Lettuce was temped at 51F. Tomatoes were temped at 60F. Do not use this unit for TCS foods such as lettuce and tomatoes unless ice baths are used and temporary time hold procedures are put in place. CDI all TCS foods were voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
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
Sliced roast beef and opened meatballs did not bare date marking. Ensure once ready to eat foods are opened or prepared they are date marked if held for more than 24 hours. Cdi |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 - Identifying Information, Prominence: Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf
Two spray bottles unidentified. Previous label was not legible anymore. Keep label on working containers of chemical legible. CDI bottle was labeled. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
Test strips are expired from 2021. Recommend ordering new test strips. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
Inside of all reach in units need to be detail cleaned. Any unit that isn’t working shall be kept in a clean manner. Detail clean all gaskets, tops of make units, door fronts to make units, and microwave. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Detail cleaning needed on floors throughout kitchen and sandwich line. |