| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Obserevd several rules violations for cooling, cold holding, and BHC. PIC did not know cold holding temps, and was not ensuring the proper cooling of food. They are Servesafe certified but needs better understanding of rules. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policy on site but they did not have the big 6 illnesses. CDI-EHS provided information on new rules. NO POINTS TAKEN TODAY. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/diarrhea kit on site. CDI-EHS provided information on new rules. NO POINTS TAKEN TODAY. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting lettuce with BHC. CDI-EHS explained what they saw and PIC made them voluntarily discard food. Food employee washed hands and added gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer being cleaned with only sanitizer. PIC and food employee both explained they only use sanitizer. CDI-EHS explained it needs to be W/R/S, they W/R/S while EHS was on site.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute and soda nozzle with black build-up |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
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 pizza sauce in large, plastic containers, covered in the WIC at 70F. PIC said it should cool down with lids off. EHS temped it after 1hr and it was 70F. 0F/1hr is not an approved cooling rate. CDI-PIC took sauce and put it in a metal pan and put it in an ice bath. Sauce cooled down to |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce (70F) and sauce (51F) both in prep units and in full metal/plastic containers. PIC said they should cool down. EHS noticed they did not move them even after inspection was over. CDI-EHS explained prep units are not for cooling, they are for holding. CDI-PIC took them to the stand up freezer to help cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 ham/turkey/cheese slices and chubs with no DM. PIC said they were made 1-2 days ago. Garlic and oil was not DM in the prep unit. CDI-PIC DM. |
|
33
|
0.50
|
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 pizza sauce in large, plastic containers, covered in the WIC at 70F. PIC said it should cool down with lids off. EHS temped it after 1hr and it was 70F. 0F/1hr is not an approved cooling rate. CDI-PIC took sauce and put it in a metal pan and put it in an ice bath. Sauce cooled down to
Observed lettuce (70F) and sauce (51F) both in prep units and in full metal/plastic containers. PIC said they should cool down. EHS noticed they did not move them even after inspection was over. CDI-EHS explained prep units are not for cooling, they are for holding. CDI-PIC took them to the stand up freezer to help cool. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and FF in the kitchen area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 coolers leaking water, 1 stand up, 1 prep unit. 1 stand up had a dent in the screen. WIC door did not seem to seal correctly. HS is leaking. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelves need cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting Observed less than 10FC in the WIC, EHS had to use a flash light to see. |