| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch several different things, paperwork, utensils, food, sanitizer towels, all without a handwash. Observed them touch the food end of a spatula with their bare hand, EHS intervened. CDI-EHS made food employee wash hands and use a different spatula. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink. CDI-PIC provided paper towels. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs over beef, in two different shelves in the WIC. CDI-PIC moved eggs to the bottom
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed okra stored over RTE rice in the stand up cooler. CDI-PIC moved okra to the bottom |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4-5 items in the hotbox below 135F. This is a new hotbox, they are not using the old one that wasn't working. PIC noticed the dial had been turned down, they made the food at 10am. They said sometimes the unit burns the food. EHS suggested testing out where nod needs to be and marking that place. CDI-PIC reheated whole hotbox to above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold drawers and prep unit in the front both holding around 50F. CDI-PIC voluntarily discarded and will not use units until they are fixed. REPEAT. *sidenote-not a cooling issue this time, but an equipment issue. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex and fabuloso with no label. CDI-PIC labeled.
7-201.11 Store toxic materials to avoid contamination. -P Observed oven cleaner stored over rice. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no digital, thin probe thermeter on site. VR REQUIRED 7/3/2021 |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches, fruitflies, and flies in the kitchen area. |
|
37
|
1
|
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 rice cooking ina rice cooker stored on the floor. Observed oil stored on the floor next to the handsink. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle in the rice, observed a bowl stored in the flour. Observed scissors stored in the tripe. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use bowls stored on the floor next to the handsink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 cold holding units not working. Observed another not in use, but doesn't work. Observed HH (old unit) not working. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food build-up around the prep units, on the doors, on the shelves. Needs to remain clean to prevent pest. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper in the women's bathroom. CDI-PIC provided toilet paper. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed whole kitchen in need of cleaning. The floors, walls, ceiling, with food build-up or dust: such as vent fan, floor tiles, walls, needs to be cleaned. |