| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 Demonstration-(PF) REPEAT
Facility had several P/pf violations during today's inspection and 7 repeat items. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (
CDI, EHS assisted PIC with compliance |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)-
Facility did not have a certified food protection manager present. Facility must have an ANSI ACCREDITED CERTIFIED FOOD PROTECTION MANAGER present at all times of operation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) REPEAT
Observed two in-use containers of crab salad that had a date of 6/8 and 6/9 in the walk-in cooler. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Prepared food items must be discarded after 7 days of refrigeration.
CDI - PIC voluntarily discarded the items.
Reduced to half. Major improvement with date marking. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf) REPEAT
During the inspection, the facility was actively thawing two separate products in two different locations. Thank you for using cold running water to properly thaw the raw chicken; however, a package of beef brisket chili was thawing in standing water on the prep countertop. TCS Food shall be thawed: Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking.
CDI, the chili was placed in the walk-in cooler to finish the thawing process |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- REPEAT
Observed today's delivery still on the floor in the walk-in cooler. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-307.11 Miscellaneous Sources of Contamination-
During the inspection, observed an employee wash spring onion in the 3-compartment sink. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping clothes were stored in 0ppm concentration. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
There were single use trays and lids stored uninverted and out of their packaging under the hot hold cabinet. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-303.11 Cleaning Agents and Sanitizers, Availability- REPEAT
There was no sanitizer available at the start of the inspection. Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation.
CDI,EHS assisted the employee on properly making a sanitizer bucket. |
|
52
|
2
|
Sewage & wastewater properly disposed |
No |
Yes
|
No |
5-402.13 Conveying Sewage (P) REPEAT
Observed standing water underneath the grease trap. Could not locate the leak. Maintain sanitary sewage system.
CDI, Due to improperly repair to the grease trap, facility will have to scale back on the menu and purchase all pre-wash fruits and vegetables. Additionally, all meat will have to be thawed overnight in the walk-in cooler. Facility will not be allowed to the prep sink until the grease trap is properly repair. EHS will follow up within 2 weeks. |