| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed failure of PIC's to ensure no barehand contact of ready to eat foods, proper hand washing and proper cooling in walk in cooler. CDI through instruction |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed two employee beverages stored with food on food prep table. CDI discarded |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed food employees donn gloves without first washing hands. CDI gloves discarded, hand swashed and new gloves donnes |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed multiple food employes bare hand prepping of ready to eat vegetables and another stated he ahd bare handed fresh fruit. CDI foods discarded; hand washed; gloves donned |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw egg stored over ready to eat foods. CDI removed3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed no glove changes in between handling soiled wiping cloths and food preparation. CDI- food discarded and |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled slicers, including deli slicere unclean from yesterday and multiple utensils with slight food debris or greasy residue after being washed. CDI removed to rewash |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Pf Observed multiple TCS foods cold held above 45 F(see temp chart) CDI - removed to cool |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed multiple TCS foods on day two or later with no date mark. CDI date marked3-501.18 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 Observed multiple containers of TCS foods date marked on or prior to 1/4/18. CDI voluntarily discarded |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf
Observed tomato sauce being cooled at room temperature in high volume, low surface area plastic container. CDI- cooling procedure changed to shallow metal pans in walk in cooler |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
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.
Observed multiple containers of food unlabeled. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed hand wash splatter in bowl of flour next to hand sink. CDI food dicarded |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed multiple soiled dry wiping cloths on cutting boards. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed ladles stored atop lids on steam table |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
Yes |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed multiple non-food contact pieces of equipment with residue accumulation |