| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee onsite at time of inspection with CFPM certificate. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion with PIC and employee, employees were unable to discuss specific symptoms and illnesses related to foodborne illness. CDI- EHS discussed specific symptoms and illnesses with employees, provided MCHD handout including the big 5 symptoms and illnesses related to foodborne illness. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing off hands in 3 comp sink during inspection. CDI- EHS intervened, explained that handwashing shall only be done in designated handwashing sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink set up with dishes being washed, rinsed and sanitized with sanitizer registering at 0ppm quat. CDI- employee drained sink, ran dispenser for a couple of minutes and was able to get sink filled with sanitizer at 150-200 ppm. Employee stated facility has had issues with sanitizer dispenser and will reach out to be fixed. Note: points not escalated due to marked improvement from last inspection- no issues with food contact surfaces during inspection today. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding in steam table below 135F, see temperature chart. Through discussion with employee, meatballs are taken from walk in cooler and placed in microwave to heat up. Employee stated it is typically 5-7 min, then stirring, then another couple of minutes to reach proper temperature. CDI- meatballs reheated in microwave to above 165F before placed in hot holding area. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products in the sandwich station cold holding wells above 41F, see temperature chart. Through discussion with employee, products are taken from walk in cooler and placed into cold holding in the morning, before lunch. Products were stacked above fill line and did not have lids on them, likely causing the rise in temperature. CDI- all products had been out of temperature for just over an hour, taken back to walk in cooler to rapidly cool down. Backup products from walk in cooler replaced all products on line that were out of temperature, all products from walk in were 41F or below, see temperature chart. EHS discussed over stacking over the fill line and keeping lids on products as long as possible before the lunch rush. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 a green plastic container filled with room temperature water attached to the sandwich serving line, holding multiple knives. Ensure utensils are kept in a clean dry place, or in water 135F or above or running water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal baking sheet trays on shelving wet stacked together, ensure air drying before stacking. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Intensity-Lighting - C Observed walk in freezer with no light bulb, unable to provide 10 foot candles of light. CDI- PIC changed light bulb. |