| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C): No Certified Food Protection manager available during visit. Certified Food Protection manager shall be available during operation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Several crates of corn stored in front of handwashing sink during visit. A hand washing sink shall be maintained so that it is accessible for employees to wash hands at all times. CDI -Store manager relocated the crates of corn so that employees can wash hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food prep table and cutting board visibly soiled and is not in use. Food contact surfaces shall be clean and sanitized after use. CDI-Employee placed cutting board at three comp sink to be washed and cleaned/ sanitized food prep table. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Watermelon and cantaloupe temping above 41°F in display cold case and in walk-in cooler. TCS cold holding foods shall be maintained at a temperature of 41°F or less. Store manager voluntarily discarded melons in display case. Revisit in 72 hours to check cold case and walk-in cooler. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Common Name - Working Containers (Pf): Sanitizer stored in container labeled glass cleaner. Chemicals shall be labeled with common name of chemical when taken from bulk. CDI-Employee discarded bottle since label could not be removed.
7-201.11 Separation - Storage (P): Clorox clean-up stored above three comp sink and sanitizer labeled glass cleaner stored above food prep table. Several chemical containers stored beside wrapping station. Toxic materials shall be separated and stored to prevent x-contamination with utensils and food. Revisit in 72 hours to check chemical storage. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.12 Prohibitions (C): Clean utensils stored on unclean surface that is visibly soiled. Utensils shall be stored in a clean and dry location. CDI-Employee placed utensils at three comp sink to be washed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Walk-in cooler door is not closing properly and is not tight fitting. Faucet has been damaged and is taped up at three comp sink.
4-501.12 Cutting Surfaces (C): Cutting board is in poor repair and not easily cleanable. Needs to be resurfaced or discarded if not capable of being resurfaced. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): Three comp sink is visibly soiled. Employees shall clean and sanitize sink before and after use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Inside cold case and hand washing sink needs additional cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Broken floor tiles need to be replaced in kitchen. Floor is not properly coved in walk-in cooler or in kitchen.
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Acoustic ceiling tiles need to be replaced in kitchen and in walk-in cooler.
6-501.12 Cleaning, Frequency and Restrictions (C): Floors, walls, and ceiling needs additional cleaning in walk-in cooler, restrooms, and in kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-303.11 Intensity - Lighting (C): Lighting intensity measured 39 fc and 46 fc at food prep tables. Lighting intensity shall be at least 50 fc of shielded light where food is prepared. |