| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
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.
Species storage, hand washing are the areas that the PIC needs to take control of in the kitchen. Found pepper jelly made in the kitchen. The kitchen is not allowed to do reduced oxygen packaging (canning). It is a highly risky process. The risk of Clostridium Botulinum and Listeria Monocytogenes is high on this type of product. This is unapproved food that shall be discarded or taken home by the teacher. |
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 When to Wash (P) Students washing dishes and cleaning changed tasks and gloves often without hand washing. Reviewed with PIC and advised to re-enforce with students. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P Pepper jelly is not approved because it was made without variance approval. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be stored in a way to prevent cross contamination. Eggs found above grapes. Had PIC move the eggs to the lower shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
Sanitizer made before i left the class room.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
No sanitizer made at the time of inspection. There was no food preparation going on at the time of inspection. Violation is for knives and utensils found with food residue on them. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria (P) (Pf) Found pepper jelly made by the students. This can not be consumed by the students or anyone. This kitchen is not permitted to do specialized processes without approval. |
|
32
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
No canning is allowed in this kitchen without variance approval from the Local Health Department |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept free of an accumulation. Clean microwave Clean conduit near the hood grease and dust handing on this. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Clean floors in dry storage room, under equipment, behind refrigerators. Clean walls behind equipment.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good in repair. Repair peeling/chipping ceiling in dry storage room. |