| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Meat preparation sink visibly soiled after raw chicken preparation. Employee finished raw food preparation and did not clean surfaces effectively. Meat slicer visibly soiled. Food contact surfaces must be clean and sanitized after each use and before use when visibly soiled. CDI-Pic clean and sanitized raw food prep sink, table at raw meat sink , and meat slicer. |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
No |
No
|
Yes |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food (P): Food shall be discarded when adulterated. Raw chicken dipped in breader, and the breader is kept and reused without being refrigerated or discarded. CDI-PIC voluntarily discarded chicken breader. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Hot holding foods must be held at 135° or above. Sausage dogs stored in HH unit next to deli display cooler temping below 135°F . CDI-Pic voluntarily discarded sausage dogs. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Breader that is used by placing fish or chicken in breader and is kept needs to be date marked with 7 days before placing in coolers. Chicken and seafood breader was observed with no date mark. CDI-PIC labeled seafood breader in walk-in unit and voluntarily discarded chicken breader. Ready-to-eat TCS foods must be properly date marked with seven day discard. Containers of spaghetti, fried chicken, and mixed greens not labeled. CDI-Containers placed in cooler previous day were labeled with proper date marking during visit. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): Toxic materials shall be stored so that contamination can not occur by locating toxic material in an area that is not above food, utensils, or single-service items. Rubbing alcohol stored on cake decorating table and oxi clean stored with several opened containers of food coloring. CDI-PIC relocated items to designated area on black wire rack.
7-207.11 Restriction and Storage - Medicines (P) (Pf): Medication shall not be allowed in food establishment except for the health of employees. Medication shall be stored to prevent cross contamination and stored in designated areas. Medication stored in drawers in cake decorating area. CDI-Employee medication was relocated to designated area. The designated area was agreed on under register. Condiments were relocated from under register to table across from hot bar. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C): Food must be stored to prevent x-contamination. Opened chicken wings stored under leaky condensing line in walk-in freezer in deli. CDI-Pic voluntarily discarded chicken wings that were covered in condensation. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
Yes |
2-302.11 Maintenance - Fingernails (Pf): Food handlers must wear single-use gloves while engaged in food preparation. Employees with long/artificial polished nails preparing and cooking food with no gloves. CDI-PIC had discussion with PIC before donning gloves.
2-303.11 Prohibition - Jewelry (C): Except for a plain wedding ring, employees shall not wear hand/arm jewelry while preparing food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wiping cloths stored on counter throughout kitchen. Wet wiping cloths must be stored in sanitizer between use. CDI-Employee prepared sanitizer solution. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C): Single-use and single-service items shall not be reused. Observed disposable piping bags at three compartment sink. Piping bags are reused for frosting cupcakes. |
|
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 (C): Condensation in walk-in freezer that is shared with meat market needs addressing. Racks that are rusting in walk-in cooler and storing clean dishes need to be replaced.
4-205.10 Food Equipment, Certification and Classification (C): Table located next to utensil rack is not approved for food preparation. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Inside/ outside of deli meat cooler, racks and condenser fan covers inside walk-in cooler, inside walk-in freezer, inside drawers at cake decorating station, under register, hand washing sink, racks storing clean utensils above and next to three compartment sink, and inside hot bar needs additional cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C): Dumpsters need to be kept covered when not in use. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C): Floors not coved inside walk-in units at floor/wall juncture.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Chipping paint from ceiling tile, walls, and floors at and in walk-in units. Floors not smooth and concrete is broken in some places in walk -in freezer
6-501.12 Cleaning, Frequency and Restrictions (C): Floor , walls, ceiling, and condenser covers need cleaning in walk-in units and in women’s restroom.
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Acoustic ceiling tiles near walk-in freezer are not approved to be used in kitchen. Ceiling tiles shall be easily cleanable and smooth. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured today at food prep table under hood- 35fc-38fc, walk-in freezer shared with meat market- 2 fc, 38 fc at meat slicer. At least 50 fc is needed where food is prepared. At least 10fc is needed in walk-in units.
6-501.110 Using Dressing Rooms and Lockers (C): Lockers or other suitable facilities shall be provided if employee personal items are kept in kitchen. Observed personal items stored in cake decorating section on counter surface and inside drawers. |