| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 (A) - (P) (Pf) The PIC does not have a current CFPM certification. Additionally, several food safety hazards were observed, including improper hot holding of TCS foods, handwashing where required, and glove use changes when required after handling raw animal foods. PIC and staff shall practice food safety principles to minimize food safety hazards. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (CFPM) - The Person In Charge (PIC) or responsible person, such as the kitchen employee on duty, does not have a CFPM. PIC shall have a CFPM while food is being prepared or served. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf) Kitchen employee washed hands in the 3-compartment sink. Discussed this with employee, who then washed hands in the hand sink. Use hand sinks for handwashing needs, and do not use any other sink for handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) Employee used gloved hands to put raw bacon on a sheet pan to cook, but did not remove gloves prior to touching the oven, including opening the door and setting cook the cook settings. Discussed with the employee, who discarded the gloves. Employees shall only use gloves for a single purpose, and shall remove gloves when switching tasks, such as when handling raw animal foods, prior to handling other equipment. |
|
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) A storage bin with utensils stored in it on the clean 3-compartment sink drainboard had pooled water in it that contained murky, floating microbial debris that was attaching to several of the utensils inside of it, such as spatulas, knives, and utensil holders. All of these were placed in the 3-compartment sink and filled with warm soapy water to rewash. Utensils that are clean and sanitized shall be maintained clean to sight and touch. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) On the serving line in a warmer, a pan with heated egg omelets was holding between 119-147 F. At the front of the pan, egg omelets were 119 F. Omelets were reheated to 166 F. Keep TCS foods at 135 F or higher. Recommend management consider using TPHC for items on the service line if TCS foods have difficulty holding 135 F or higher, or keep the warmer on a higher setting. Warmer was turned up to higher setting. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The rolling cart in the kitchen has a peeling surface. Refinish it or replace it, and hot pans are placed on here. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean dust from the top of the juice machine, and clean dust from the bottom shelves on the storage racks. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C) The side door on the left dumpster was open. Keep dumpsters closed to minimize attractants for insects and rodents. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics - Indoor Areas - Many ceiling tiles above the kitchen working areas are absorbent. Replace these absorbent ceiling tiles with nonabsorbent ceiling tiles. Seal or cover the exposed concrete areas in the kitchen that do not have sealant, or where the painted floor is peeling. Provide ceiling tiles to cover gaps in areas that are missing above the cooking area and 3-compartment sink area.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - Repair peeling and damaged wall areas under the 3-compartment sink, including the gap on wall above the 3-compartment sink. Seal the floor gap at the kitchen door threshold between tiles. Seal holes around water lines under the 3-compartment sink. Seal the hole in the wall just above the baseboard at the toaster and cabinet area. In the Janitorial Closet (where the service sink is located), repair the damaged wall areas that are peeling or broken, or not smooth.
6-501.12 Cleaning, Frequency and Restrictions - Clean floor below the warewashing and tea/coffee area, as well as the floor drains. Clean the cabinet of juice spills at the juice concentrate storage.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Provide coving or baseboards to the walls under the cooking equipment, under the coffee table, and behind the refrigeration units. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting - (B) Light at the customer self-service station for the fruit and cereals area was 16-17 ft-cd. Provide at least 20 ft-cd across areas that customers perform self-service. Light was added at the other customer self-service area. |