| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16) (Pf) PIC should be able to demonstrate requirements of the code and comply with code by having no Priority violation. P and Pf violations were extensive. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee eating on prep table. An employee shall eat, or drink only in designated areas where no contamination can result. |
|
11
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-202.13 Eggs (P) Eggs being used at establishment were excessively dirty. Eggs shall not exceed the restricted egg tolerances for US Consumer Grade B. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
Yes |
3-101.11 Safe, Unadulterated and Honestly Presented (P) Log of salami with visible signs of mold in sliding display case. Food shall be safe and in good condition. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw eggs stored over cheese and vegetables. Keep raw eggs below ready to eat foods, all other vegetables and meats. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Very few TCS foods in establishment were dated. TCS foods held more than 24 hrs must be date marked. This includes cooked foods and milk. Por pies in freezer that had been previously cooked did not bear any dates.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Observed milk and cheeses in refrigeration past the manufacturers discard date. Food shall be discarded at the end of the 7 day date marking period or by the manufacturers date, whichever is first. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-201.11 Separation - Storage (P) Observed bottles of chemicals hanging on the side of rack over food products. Chemicals must be kept separate from food to prevent any potential contamination. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Variance Requirement (Pf) Establishment is using ROP for cooked meats, making yogurt, canning salsa, freeze drying pizza sauce, all observed during inspection. All of these processes require a variance in order to proceed. PIC stated that the cans, yogurt and freeze drying was all for her own personal use and states most is under the Dept of Ag. REHS tried to explain that all food in a permitted establishment subject to regulation. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Many freezers and other equipment in establishment (such as fryers, induction plate) not certified. All food equipment in a permitted establishment must be certified. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Many items unrelated to the operation of the food establishment were present. Premises shall be free of items that are necessary to the operation. |