| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
**2-102.12 (A) PIC shall demonstrate knowledge by being a CFPM having passed an ANSI accredited course for Certified Food Protection Managers. No employee present that has passed an ANSI accredited Food Protection Manager Course. Repeat |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P A portion of sliced cheese in the preparation unit is holding above 41F, as it is stacked above the fill line. The PIC relocated the portion over the fill line to bring down to 41F or lower, held for 2 hours. CDI |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
**3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The day of preparation shall count as Day 1 and shall not exceed a Prep + 6 day hold time. -Pf
**3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P A few TCS foods are held past 7 days of the original date mark. The PIC voluntarily discarded the foods. CDI Repeat |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
**7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored with single-use items. The PIC relocated the chemicals. CDI Repeat
**7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P A chemical spray bottle is reading above 400ppm quaternary ammonia. The PIC remade the sanitizer to read at 200-400 ppm quaternary ammonia. CDI |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bagels at the front area are not protected from contamination (no lids, covers, etc.). Repeat |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee working with exposed food while wearing watches/bracelets. Repeat |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a few containers where scoop handles were in contact with the food ingredients. Repeat |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Detailed cleaning needed to gaskets on refrigerated units and stainless steel shelving. Repeat |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-202.14 Toilet Rooms, Enclosed (C) Restrooms doors shall be tight-fitting and self-closing. The restroom door closer was removed from the door. Repeat |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
**6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. A few ceiling tiles are missing in the back room. |