| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 - Assignment: When asked who was in charge of the kitchen. Staff member stated ‘no one’. A designated PIC must be present during all hours of operation. Staff members on site are not trained with food safety knowledge. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager present. Maintain a certified food protection manager at all times of food service. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Staff member chewing gum in kitchen. Chewing gum is seen as the equivalent of eating. Personal beverage stored on prep surface. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Staff member entering the kitchen and began food handling without washing hands. Staff members must wash hands when entering the kitchen. CDI EHS asked staff member to wash hands.
2-301.15 Where to Wash (Pf) Both staff members washed hands at the 3 compartment sink. Utilize the handwashing station for handwashing. CDI EHS directed staff member to the handwashing station. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-702.11 Before Use After Cleaning (P) Staff member actively washing dishes at 3 compartment sink without sanitizing. All food contact surfaces must be washed, rinsed, and sanitized. EHS assisted staff members in making sanitizer. |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
No |
No
|
Yes |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food (P) Breader used for fried fish found with moisture and food residue. Ensure to sift or discard breaders every 4 hours. Breaders used for multiple days must be dated, covered, and protected. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Multiple foods stated to have been cooked cooled yesterday found above 41 degrees. Cooked foods must be cooled to 41 degrees within 6 hours. Cool from 135 degrees to 70 within 2 hours then from 70 to 41 degrees within 4 hours for a total of 6 hours of cooling. CDI Foods were discarded. Permit immediately suspended following inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) No RTE foods were date marked. All RTE foods remaining in the facility more than 24 hours must be marked with a date. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Facility is utilizing one upright cooler for cooling and cold storage. Provide more equipment to accommodate cooling and cold holding of foods.
3-501.15 Cooling Methods (Pf) Foods cooled from yesterday out of temperature indicating incorrect cooling procedures. Cool foods uncovered or vented in 2 inch shallow pans. Use freezer or ice baths to begin cooling procedure. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) No probe thermometer provided. Provide a metal stem food probe thermometer ranging from 0-220F degrees for monitoring food temperatures. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) An abundance of fruit flies and flies in kitchen area. Control pests with approved methods. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items stored on the floor in dry storage room. Maintain the storage of food to be 6 inches off of the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Food handlers working without hair restraints. All food handlers must wear effective hair restraints. |
|
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) Upright cooler and 2 door freezer are not maintaining temperatures. Immediate suspension issued for coolers.
4-205.10 Food Equipment, Certification and Classification (C) Facility using the Monster beverage cooler for food storage. Cooler is not approved for TCS foods storage. Cooler may be used for beverages or personal food only. Ninja blender is domestic. Provide a NSF/ANSI approved piece of equipment. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Multiple non food contact surfaces found with buildup. Clean non food contact surface of equipment, prep tables, hood vents, inside prep coolers, etc. at a frequency to prevent buildup. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Trash and refuse sitting around overflowing dumpster. Maintain trash to be inside the dumpster with lids and doors closed to prevent pest attraction.
5-502.11 Frequency - Removal (C) Trash overflowing. Dumpsters should be emptied at a frequency to prevent overflow. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Areas of wall and floor cleaning noted. Clean at a frequency to prevent buildup.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) An abundance of items stacked in front of food prep sink blocking access to sink. Propane tanks around the facility. Remove any unnecessary items or equipment in the facility. |