| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf Observed no employee health policy on MFU. CDI- EHS provided copy via email. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
Observed broken soap dispenser and dispenses little to no soap. CDI- PIC adjusted soap but EHS recommends obtaining new soap dispenser.
Observed upon entrance of inspection dishes kept in sink. Maintain handsink clear. CDI- PIC cleared handwashing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 Observed no sanitizer maintained on MFU. Ensure sanitizer is maintained on truck when in operation.
COMMENT: MFU only uses reusable cups and utensils for service. And will sanitize all dishes in commissary and has extra spoons in case of replacement. MFU will be allowed to remain operation as it will be operation for the next hour.
CDI- PIC would buy bleach bottle for MFU. EHS recommends maintaining jug of bleach to make daily/ when MFU is in use. |
|
21
|
1.50
|
Proper hot 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 hot holding at 135F or above. P Observed food holding in steam table below 135F. See temperature chart. CDI- PIC adjusted heat on steam table to reheat |
|
23
|
1.50
|
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 Observed multiple items such as cheese packets and sausages (opened today) missing date mark. Ensure if TCS items are holding for more than 24hours date mark is placed. CDI- PIC placed date mark on cheese. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 - Reduced Oxygen Packaging Without a Variance, Criteria: A food establishment that packages potentially hazardous food using a reduced oxygen packaging method shall have a HACCP plan that contains the information that identifies the food to be packaged. Pf Observed chicken sealed in prep lowboy. MFU does not have HACCP plan in place. EHS educated PIC on obtaining HACCP plan if he wishes to continue to seal chicken. CDI- PIC voluntarily discarded sealed bags (2) each containing 2 pieces of chicken. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed split gasket in prep lowboy. Replace. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11/12 - 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.
Observed all areas of flooring, ceiling and walls with grease accumulation. Ensure proper cleaning to MFU. Observed vinyl flooring on MFU with holes, in need of repair. |