| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
•The PIC could not initially satisfactorily demonstrate/answer questions on the EMPLOYEE HEALTH POLICY or locate the written policy. The PIC is responsible for implementing the EMPLOYEE HEALTH POLICY and shall be able to demonstrate knowledge (example: be able to identifying all 5 reportable symptoms). All food employees have a responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. 2-201.11(A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees P, Pf CDI by education; PIC located the written EMPLOYEE HEALTH POLICY |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
•The chicken salad was not COOLING at an effective rate. TCS foods shall be cooled from 135f to 70f within 2 hours; and from 70f to 41f within the following 4 hours. Observed the food temp only drop 4 degree in 45 minutes. 3-501.14 - Cooling: P CDI by PIC changing the method to cool in an ice bath |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
•Egg salad and potato salad found inside the reach-in cooler had expired/exceeded the max. 7 days holding time; Also several opened packages of deli meats were missing a date marking (REPEAT). 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition P CDI by PIC voluntarily discard |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
•The chicken salad was cooling in a bulk container with the lid tightly covering the food. When cooling foods leave uncovered or partially covered to allow the heat to escape and cold air to flow around the food. 3-501.15 - Cooling Methods Pf CDI by education; methods change |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
•NO POINTS -After discussion with the PIC it was determined that the pre-cooked chicken used in the chicken salad was not thawed by an approved method such as under refrigeration, or under cold running water that does not exceed 70f (and the food temperature is maintained 41f/below -unapproved methods. 3-501.13 - Thawing. (core) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
•Repair the leaking hot water facet at the warewashing sink; repair/remove/replace the non-working upright single door freezer. 4-501.11 -Good Repair and Proper Adjustment: Equipment shall be maintained in a state of good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
•Cleaning needed on the exteriors of cooking equip, sides of equip, front lower drawers beneath the steam table and door gaskets to reach-in coolers and freezers. 4-601.11 Equipment, Nonfood-Contact Surfaces (C) Nonfood-Contact Surfaces of Equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
•Floors, drains and walls need more frequent cleaning -especially under/behind cooking, warewashing equip, ice machine etc. 6-501.12 - Cleaning, Frequency and Restrictions |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
•Foods that are remaining after a meal service (and are to be given to employees) have to be immediately removed from the kitchen or separated in a designated/labeled space/equip where cross-contact cannot occur. Discards cannot be comingled with the food service foods. 6-403.11 - Designated Areas: |