| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf More training needed for food employee's to have more control over food safety protocols. CDI through education and providing PIC with demonstration of knowledge paperwork. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No one present had certification. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Several dishes were found in back hand wash sink. CDI by PIC who removed. Repeat. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11(C) - Equipment Food-Contact Surfaces and Utensils: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P Tongs used for customers and pizza utensils were observed with build up. After talking with PIC, he stated items are rinsed in the kitchen twice a day but sanitized once a day in the evening. He stated utensils were put out and used this morning around 7am and not changed and/or cleaned. CDI by having PIC take all utensils to 3-comp sink and having them wash, rinsed, and sanitized. |
|
23
|
0
|
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 Package of hot dogs was observed in reach in cooler with no date. PIC stated it was opened yesterday. CDI by PIC who date marked. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf All items in hot holding cabinet were observed with no label for when they were placed in cabinet. CDI by PIC who labeled. He stated all items had been in cabinet less than 30 minutes. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P When asked what sanitizer was used to sanitize food contact surfaces, PIC pulled out 'Orange Equipment Cleaner'. This is not a food safe sanitizer. CDI through education on what is required for proper food contact surfaces sanitizer. Spray bottle of sanitizer at proper concentration was mixed up in cabinet next to 'Orange Equipment Cleaner'. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean dishes were observed on clean dish landing on 3-comp sink drain board and drain board was observed with large amounts of food debris. CDI by having PIC re-wash, rinse, and sanitize. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 - Warewashing Equipment, Cleaning Frequency: Warewashing machine shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function, and, if used, at least every 24 hours. 3-comp sink was observed with significant build up in all 3 basins and drain boards. Clean and dirty dishes were observed on clean drain board. CDI by having PIC wash, rinse, and sanitize sink and setting it up to wash and sanitize dishes correctly. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Detail clean under hot dog rollers, microwaves, chili dispenser, and behind oven to remove food debris. |