| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site today with certification for food safety manager. PIC Jaydon Frank advised that they were planning to have someone to obtain verification. CDI- provide certified food safety manager to be onsite during facility operational hours. REPEAT |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Dried food debris and residue on interior and door seals of microwave that employee's advised is used only by night shift employee's. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. First compartment of 3 compartment sink had bagged raw chicken in it, soiled utensils and equipment also. Other two compartments being used to wash, rinse, and sanitize soiled utensils. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on upper water reservoir and side mountings of ice forms in front ice bin. Cleaning of microwave is needed. CDI- Employee was instructed as to approved wash, rinse, sanitize procedure. Compartments cleaned out and refilled; chicken removed. Cleaning of ice bin is needed. REPEAT. Compliance visit to be completed by 11/22/17 to check for corrections and maintaining of corrections. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. One container of blended eggplant salad for 10/27 in reach in cooler today. CDI- Employee was instructed that product may not be used; voluntarily discarded. (0pts) |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P Various non food related powders and mixes stored on shelving above microwave and prep area. Employee advised that they area used by night shift employee's for non food prep. CDI- employee began correcting storage. |
| 33 |
1 |
Approved thawing methods used |
No |
No |
Yes |
Yes |
No |
3-501.13 Use approved thawing methods. Bags of raw chicken in 3 compartment sink being thawed at room temperature. CDI- Bags of chicken were removed, placed in prep sink under running water. REPEAT |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Stored and in use dry mixes not labeled. Label all as required. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three metal pans wet nested together. CDI- Pans separated to allow for air drying. (0pts) |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
Yes |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service items stored on the floor in upstairs dry storage room. Single service cups at front counter not protected during storage. Correct all. REPEAT |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Wooden unit used to hold skewers of meat not sealed/ not smooth and easily cleanable. Cooler gaskets badly damaged. Cutting board at prep coolers heavily scarred and stained. Bottoms of large metal prep tables rusted/ corroded. All items need to be replaced. REPEAT |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Exteriors of equipment, and large mixer in storage room upstairs stained with dried residue and food debris. Cleaning is needed. REPEAT |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
Yes |
No |
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Black hose at 3 compartment sink down in center compartment and under soiled pots that were filled with water. CDI- Hose was re-attached to holding hook at wall above. Hose needs to be removed and/ or permanent method for maintaining hose attached to the wall is needed. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large ceiling tile over food preparation area and back door remains missing, causing second floor joists and supports to be exposed. All ceiling tiles are acoustic type. Caulking and wall panel damage and coves throughout facility. Dust/residue build up on mounted fans and walls, debris/ webs observed throughout, various debris observed under and at front counter area. Detailed cleaning is needed throughout facility. REPEAT. |