| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed PIC unable to provide documentation of being certified in a food protection managers course. MFU PIC has 210 days from issuing of permit to obtain the certification. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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 PIC bare hand tortillas from grill top with bare hands. CDI- PIC voluntarily discarded the item, washed hands, donned gloves to prep RTE foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled sipping cloths stored in the hand sink. CDI- PIC moved item. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw beef stored above RTE beef and tortillas in the low boy cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several tongs, knives, and spatulas stored clean according to the PIC with food debris left on them. CDI- PIC moved items to the utensil sink to be cleaned properly before next use. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed slaw, cut lettuce, cut tomatoes, cheese, green salsa, and red salsa all above 41F, see temp chart. CDI- PIC voluntarily discarded the items. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.- Observed cooked chicken thawing in the utensil sink without cool running water. PIC moved item to low boy cooler. |
|
35
|
0
|
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 in use squeeze bottles and shakers in use and not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed in use wiping cloths stored in the hand sink with food debris on them. |