| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf Several priority violations were observed during inspection. CDI by providing demonstration of knowledge questions. Recommend further training to ensure food safety code is followed. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No one present had certification. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 - Preventing Contamination from Hands: Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P Employee was observed touching cooked pizza with bare hands. CDI by having employee discard pizza, washing hands, and donning gloves before handling ready-to-eat items. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Hot dogs and taquitos were observed below 135F degrees. CDI by employee who voluntarily discarded as items had been on roller for unknown amount of time. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 Ham was observed in prep top cooler date marked for 2/19. CDI by employee who voluntarily discarded. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 - Time As A Public Health Control: The food is unmarked in containers or marked to exceed a 4 hour limit shall be discarded. P Rib and BBQ sandwich were observed on customer display marked to be discarded at 1:30pm. It was 2:30pm at time of discovery. CDI by employee who voluntarily discarded. Repeat.
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf Chicken wings were observed with time marking of 5 hours for discard. CDI by employee who fixed to be discarded at 4 hours. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P Sanitizer spray bottle was observed to be 200ppm. CDI by employee who remixed to proper concentration. Repeat. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking: Frozen TCS Foods that is slacked to moderate the temperature shall be held under refrigeration that maintains the temperature at 41F or less. Pf Slaw was found thawing on wire racks in dry storage. CDI by employee who placed in freezer. Slaw was still frozen. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket was found with 0ppm. CDI by PIC who remixed to proper concentration. Repeat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Torn gaskets observed on prep top cooler, and both reach in freezers. Repeat. |