| 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 certified food protection manager on site during inspection. REPEAT VIOLATION |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and celery stored over ready to eat items in the walk in cooler. CDI: Items reorganized. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink during ware-washing at 100ppm quat. CDI: Sanitizer compartment refilled to proper concentration. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed roast beef, cut tomatoes, and cut lettuce cooling in reach in coolers at a rate of 0F/min. PIC stated that lettuce had been in the cooler since 8am. CDI: Items vented and moved to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues may result in permit action being taken on the next visit. Facility has agreed to do a risk control plan (RCP). |
|
21
|
0
|
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 deli meats in prep top that are not labeled. Per PIC, some items last up to 3 days. Ensure date is carried with the product to know when it was cut. CDI: Items dated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 tuna salad, cut tomatoes, cut roast beef, and cut lettuce tightly wrapped cooling in reach in cooler while tightly covered and in deep containers. EHS and PIC discussed the need to prepare items quickly and to use all pre-chilled ingredients. If the above measures do not keep the food at or below 41F, items shall be cooled in the walk in cooler while properly vented. CDI: Employees educated. Items relocated to walk in cooler and properly cooled. REPEAT VIOLATION Persistent cooling issues may result in permit action being taken next visit. Facility has agreed to complete a risk control plan (RCP). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 employee food items stored over food items for customers in walk in coolers. CDI: Items were voluntarily discarded or relocated. |
|
38
|
0
|
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 employee with unapproved jewelry preparing food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked containers stored as clean. CDI: Containers separated for air drying. |