| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Per observations PIC was unsure of sanitizer testing procedures bleach and quaternary, required cleaning frequency of utensils and
equipment, date marking requirements, and availability of a thin probe thermometer in the facility. CDI - EHS reviewed noted
areas with PIC and located (non-functional) thin-probe thermometer within facility. |
|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed waterbean sauce (non tcs) in secondary container with Sysco labeling for mayo. PIC stated the sauce comes from the warehouse in the Sysco Mayo container. More information is need on the packaging and handling of waterbean sauce from warehouse located in Belmont. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use purple sanitizer measuring 0PPM from spray bottle. CDI-Educated PIC on how to measure sanitizer correctly. demonstration was conducted with bleach. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sefl service container of milk at 57*F. No identification was observed for time when milk was placed on shelf. CDI-PIC voluntarily discarded milk. Educated PIC on options for TPHC if items can't not stay cold. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed in prep unit food items mark with eight day labels instead of seven. CDI-PIC was able to accurately place dates on items. Educated PIC on when day one starts and when day seven ends. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use bleach spray bottle measuring above 250PPM. CDI- Educated PIC on how to properly dilute sanitizer in the form of bleach. PIC was able to properly replicate process. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functional thin probe thermometer during inspection. CDI-PIC was able to obtain batteries for thermometer. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary in-use bottles without labels throughout kitchen. CDI-PIC placed proper labels on items. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employees without hair coverings working with food. CDI-PIC gave workers proper hair coverings in the form of hats. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop inside ice machine. CDI-PIC washed ice scoop and after placed in container beside ice machine.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils in sanitizing water measuring 77*F near coffee machine. CDI-PIC properly washed utensils. Educated PIC periodically taking temperature readings of water and using the hot water from the coffee machine which was measuring 187*F. |