| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed PIC unable to ensure proper cooling and cold holding temperatures and ensure santizer was at proper concentration. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed employee wash hands for less than 10 seconds. CDI |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handsink on prep line, in front of ovens, that was used to dump ice and food, and handsink at front serving area that was used to fill containers. CDI items cleaned out and prep sinks used. Repeat. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed margarine and chicken stock stored below raw pork chops. CDI items relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees use gloves to go in walk in and return to food prep without handwashing and glove changed. CDI hands washed. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dishes with leftover sticker debris stacked on top of each other, nozzles separate serving area, mixing bowls for large mixer and tomato slicer soiled with food debris. CDI items moved to sink for cleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed santizer concentration at 50ppm at handsink and buckets. CDI more sanitizer made. Observed santizer dispenser broken and facility in need of manually making sanitizer. Verification required.
4-702.11 Santizer food contact surfaces before use and after cleaning. Observed prep sinks used to prep raw chicken that was only cleaned with soapy water. CDI surfaces rinsed and santized after. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed 2 pans of chili, macaroni pie, pinto beans, and rice in cooler at 49F and above from the night before. CDI items discarded. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed tomatoes and ham sandwiches that were holding in walk in for catering, chicken breast, noodles, and shredded chicken in reach in that was not in working order, noodles, shredded chicken, meatballs, tofu, penne, and spinach that was held in an improper ice bath. CDI items moved to freezer for quick chill and items pulled from reach in. Verification required. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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 burger patties, lettuce, meatloaf, yams, collards, pinto beans, fish, pasta, chicken broth, spring mix, corn, rice, and multiple other items that were not dated. CDI items dated Repeat. Verification required. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed facility no recording time when food was brought out of cold holding or hot holding. CDI items recorded. Observed cold food that was held on time that did not start at 45F or below. CDI items placed in freezer for quick chill before time began. |
| 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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed sandwiches and tomatoes that were prepped for catering that was covered and bagged before cooling began, and thick products (chili, mac and cheese, beans, pasta, and rice) that was tightly covered while cooling the night before. CDI items discarded and uncovered for cooling. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed roach crawling by handsink and small roach by prep area and fruit flies by trash bin. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple boxes of food stored on floor in walk in freezer. Repeat. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
Observed multiple employees working with multiple rings, bracelets, and watches. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths that were held under cutting boards while wet. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed underside of drink machine and mixer soiled with food debris. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-502.12 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.
Observed soap dispensers, paper towel dispensers, walls by dish storage and prep areas. Repeat.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.
Observed prep areas and handsinks in need of recaulking. |