| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core; No certified Food Protection Manager onsite. At least one Supervisor/Manager shall be a certified Food Protection Manager by passing a test, such as Serv Safe, that is part of an ANSI accredited program. This certified person shall be always on-site during operation. Obtain certification(s). |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A-C)&(E); Priority; No formal employee health policy available for review. When EHS asked employees about the health policy, none were able to recall reviewing or signing one. Employees shall be knowledgeable of food-borne illnesses, their associated symptoms, and when not to report to work/be excluded. CDI - Health policy provided. Print and have all employees review and sign. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11; Core; Employee drinks stored on the front prep table. Store employee beverages on the lowest possible non-work surface to prevent contamination. Beverages re-located to an appropriate area where contamination will not occur. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12; Core; Handwashing sink reached 54 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B); Priority; Numerous containers of chicken thighs, chicken liver, chicken heart, chicken drums, chicken bone, stew chicken, and chicken breast holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Refer to temperature chart. CDI - Foods moved to cool in the walk-in freezer/cooler. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 ; Priority Foundation; Raw pork kidney and pork tendon thawing in stationary water in the 3-compartment sink. Food shall thaw fully submerged under cold running water (70 F and below) or under refrigeration. CDI - Water drained in all sink compartments and re-filled with fresh, running water. If the 3-compartment sink is to be used for food preparation, ensure the sink is: washed, rinsed, and sanitized fully prior to and following ware-washing to prevent cross contamination. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use, or in original protective packaging.
4-502.13; Core; Single-use cardboard boxes are being re-used to store cut raw meats. These may not be re-used. Use plastic or food-grade containers to store raw meats after they are taken out of their original packaging (cardboard boxes) and are prepared. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer used at the 3-compartment sink. Current Sanitizer used: MC-10 Sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. This is a Quat sanitizer. Acceptable Range: 200-400 ppm. VR - EHS will return to ensure Quat test strips have been obtained.
4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing), a spray bottle, or a sanitizer bucket. CDI - Sanitizer to be prepared. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Walk-in freezer gasket soiled with pink accumulation. Walk-in cooler fan guards soiled with dust and debris. Display cooler shelving and cooler grates soiled with dust and debris. The tall reach-in cooler interior (shelving, bottom, fans, sides, etc.) soiled with raw meat debris and splatter. Surfaces of equipment shall be kept free of an accumulation of dirt, dust, food residue and other debris. Increase cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Raw meat and debris present on walls and floors throughout. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings. |