| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) Ensure that a PIC or an employee in the establishment is certified in food protection and is within the establishment at all times. REPEAT. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees report illnesses, symptoms and exposure. Pf Observed no employee health policy with in establishment. CDI- EHS provided a copy to PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P Observed upon arrival an employee outside on the phone and vaping, walks into establishment proceeds to walk to WIC and grab food. EHS informed PIC of employee hand wash violation. CDI-PIC told employee to wash hands. Be sure to wash hands after engaging in activities that contaminate hands. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Observed chlorine sanitizer at 0ppm. CDI- PIC remade chlorine sanitizer to correct concentration. Be sure to maintain sanitizer at correct concentration when being used to sanitized. REPEAT. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed sliced munster cheese in prep temp at 44 F. Observed baby swiss in prep temp at 43 F. Observed grilled chicken in prep temp at 46 F. CDI- PIC placed both sliced cheese in the WIC and voluntarily discarded grilled chicken. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed no date mark on baby Munster and baby Swiss cheese. Observed no date mark on tuna salad in WIC. CDI- PIC placed date mark. Be sure to date mark foods once opened or prepared and held for more than 24 hours. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth on a rack next to oranges. Be sure to hold in use wiping cloths in sanitizer between uses. CDI- PIC removed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Observed a non commercial ice machine in use. EHS asked PIC, PIC stated that commercial ice machine motor is not functioning and work order has been placed for motor for commercial ice machine for establishment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed both lowboys under prep units with debris accumulation and sticky residue on gaskets. Observed bottoms of lowboys with food debris. Observed bottom of RIF with food debris. KEEP CLEAN. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed need of cleaning behind prep units, near grill area prevent from grease accumulation. Observed in front of lowboy equipment need of cleaning. KEEP CLEAN. REPEAT. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed a hat and phone in the clean dish rack area. Be sure to designate an area for employees personal items. REPEAT. |