| 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) The PIC shall be a certified food protection manager that has shown proficiency through taking a test from an accredited source. Complete an ANSI/ServSafe course to become a certified food protection manager. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135F when being reheated for hot holding. Found chili in Nemco food warmer at 124F. Manager stated chili was put in warmer at 8:00 am. CDI Food employee discarded chili in trash, new can of chili was reheated in microwave to 135F and placed in warmer for hot holding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) A food shall be discarded if it exceeds the temperature and time combination. Observed slaw container with use by date of 02/05/26. CDI PIC discarded slaw in trash. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths shall be stored in chemical sanitizer in between use. Observed wet cloth stored on countertop. Food employee placed cloth in dirty bin. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage In-use utensils shall be stored up and out of product to prevent contamination. Observed spoon inside coleslaw and onions. Ensure handle is up and out of food containers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) After cleaning and sanitizing, equipment and utensils shall be air-dried. Observed employee paper towel dry pans needed for storage of chili and slaw. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be kept in good repair and proper adjustment. Repair or replace steam table. Unit is used for storage of french fries after cooking. Replace torn gasket on 2 door freezer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept clean and free of accumulation. Thoroughly clean bottom of 2 door true freezer. Clean gaskets on refrigeration doors of accumulation. Clean storage shelving of accumulation. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) A restroom used by females shall have a covered trashcan for sanitary products. Provide covered trash can for restroom. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) Drains in receptacles and waste handling units for refuse shall have drain plugs in place. Outside dumpster is missing a drain plug. Provide drain plug for outside dumpster. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Thoroughly clean floor in storage room, underneath freezers, and cooking equipment. Clean walls and floors of public restroom. |