|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC in the facility from 8:30A-9:45A. PIC Weiss stated PIC Chef Carlos was off site getting a sandwich. EHS advised PIC Weiss that a backup shall be provided with certification and the knowledge to maintain food safety. PIC Chef Carlos stated there are times when off-site business needs to be conducted. EHS reiterated that a PIC shall be present to intervene for food safety and demonstrate food knowledge. CDI - PIC available after 9:45A. -2- |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Store opened containers of employee food in a manner to prevent contamination. Observed opened small container of food on shelf above cooking equipment and single use single service items. CDI - PIC moved food to lower shelf. -0- |
|
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 several clients enter food prep space without washing hands. PIC advised by EHS that this information should be available in the commissary agreement that all food safety practices shall be adhered to during all business operations. PIC stated signs are available. EHS stated refresher or redirecting is required if observed by PIC. CDI - PIC emailed a reminder to all clients today reminding them when to wash hands. -2- |
|
35
|
1
|
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 mislabeled 5 gallon buckets of food in rear prep room used for Halal carts. Buckets shall be washed, rinsed and sanitized and then labeled with the food that is currently inside these buckets. -1- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all roll-up doors open without secondary fly protection.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in truck storage bays and in all prep rooms. -1- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboard under dish machine in prep room off the main prep room separating and falling away from wall.
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 black buildup on wall under dish machine in prep room off main prep room. -0- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored with facility equipment on shelving at the rear of the facility.
4-202.18 Ventilation Hood Systems, Filters - C Hood system vents shall be designed for cleaning. Observed buildup on hood vents in rear cook room for Halal carts and no cleanable panels installed over tilt skillet in main prep room. -0- |
|