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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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2
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1
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Certified Food Protection Manager |
No |
Yes
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No |
2-102.12 (A) The person in charge shall be a certified food protection manager who has shown proficiency of required information thorough passing a test that is part of an accredited program. ((C))
An employee that holds an active Food Protection Manager Certification shall be on staff during all hours of operation. |
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10
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1
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Handwashing sinks supplied & accessible |
Yes |
Yes
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No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon entry, a tray of cooked ribs was found sitting on the basin of the handwash sink. Ensure that the handsink is available during all times for required handwashing procedures. CDI: The food was moved to the top of the oven.
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf |
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19
|
1.50
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Proper reheating procedures for hot holding |
Yes |
No
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No |
3-403.11 Reheating for Hot Holding (P) Several foods that were prepped at 9:30, packaged and placed in the hot hold location in the customer area were not above 135F. The PIC stated that some of the foods may not have been reheated all of the way before being pacakaged or, foods may have cooled down between final cook times and packaging. Foods that are heated up for the first time need to be reheated to 135F or higher and immediately packaged and placed in the hot hold location; foods that have been cooked, cooled and are being reheated for a second time have to be reheated to at least 165F. PIC was told to heat all foods up to 165F or above to help with keeping foods hot in the hot hold location. CDI: All of the lunch food items (except for the rot. chickens need to be sold or discarded by 1:30pm today since they were unable to hold at 135F or above.
(A) Except as specified under (B) and (C) and in (E) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds. P
(B) Except as specified under (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. P
(C) READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135F when being reheated for hot holding. P |
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21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Breakfast biscuits (steak, egg, sausage, bacon, chicken, etc) were found on the lower level of the hot hold unit 125-133F. The PIC stated that these biscuits were made at 8:30AM, wrapped and placed in the hot hold location. If the hot hold location is unable to hold foods at 135F or above, the foods in the hot hold location need to be placed on a Time Procedure and held for up to 4 hours at any temperature, and discarded once the 4 hour mark is met. CDI: The PIC was told to discard these breakfast biscuits at 12:30PM if they were still in the hot hold location.
Time/temperature control for safety foods shall be maintained at 135F or above (after being reheated to 165F or higher). |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
-Reminder to write down the date that deli salads were prepared, the deli salads in the sliding door cooler did not have dates written on the surface. CDI: PIC was able to state the days the salads were prepared.
-A chub of ham had a sell by date of 3/12 (since today's date is 3/5, the ham should have had a discard date of 3/11 or earlier depending on the day the chub was opened). The PIC was told to fix the sticker for the deli ham and check stickers as they are printed out to ensure items do not exceed 7 days.
-Several items in the walk in cooler had a discard date of 3/13 (diced ham, ham salad, chicken legs, chicken salad, etc.) Employees were reminded that foods prepared in the facility were only allowed to be dated for up to 7 days. CDI: An employee was able to go into the cooler and fix the dates on the items in question or discard the foods if an original prep date was unknown.
**Reminder: Deli salads prepared in a manufacturer facility that are not put together at the establishment are allowed to be kept in the facility based on the date stamped on the deli salad container.
3-501.17 (A) Time/temp control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. ((Pf))
(B) Except as specified in (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf
(G) Paragraph (B) of this section does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY:
(1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; |
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28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) A container of pink liquid was found on a lower shelf in the facility without a label. The PIC stated that the container was filled with extra sanitizer. CDI: The PIC labeled the container of sanitizer.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf |
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29
|
1
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Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
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No |
8-103.12 Conformance with Approved Procedures (P) (Pf) The chart for the 2-compartment sink had only been filled out for the first 2 weeks of February.
CDI: The chart was filled out for today's date and employee was told how to properly fill out the two-compartment sink chart.
If the regulatory authority grants a variance or a HACCP plan is otherwise required, the permit holder shall: (A) Comply with the HACCP pans and procedures that are submitted and approved as a basis for the modification or waiver and (B) Maintain and provide records specified, that demonstrate that the procedures are properly followed. ((Pf)). |
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40
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0
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Personal cleanliness |
No |
Yes
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No |
2-402.11 Effectiveness - Hair Restraints (C) Reminder to employees that hair restraints must be worn when working with food or clean equipment.
(A) Except as provided in (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
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