| 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 |
Yes |
No |
2-102.12 Certified Food Protection Manager - C PIC is not a certified food protection manager.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed improper date marking, observed improper cold holding, observed improper hand washing. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
No |
Yes |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry
without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet and paper towel dispenser
with hands not using a barrier. CDI, Food employee corrected by instruction and re-washed hands without re-contamination.
2-301.14 When to Wash - P Observed food employee go from working with raw chicken to ready to eat French toast with only a glove change. Food employee did not wash hands between raw and ready to eat foods. CDI, Food employee corrected by instruction and washed hands. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
Yes |
6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no soap at hand washing sink in kitchen. CDI, soap provided. |
| 13 |
3 |
Food separated and protected |
No |
No |
No |
Yes |
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger meat stored above ready
to eat foods such as hash brown mix and deli meats in upright cooler. CDI, items re-organized to have ready to eat foods above raw foods. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in walk in cooler holding temperature above
45F(see chart). Observed items in reach in coolers holding temp above 45F(see chart). Items were located at the far end wall near door. All other items in walk in cooler were observed at 45F or below. CDI, items voluntarily discarded by PICA. Improvement observed. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
Yes |
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 Observed several items in walk in cooler such as mashed potatoes, coleslaw, chicken, broth, marinara sources, greens, rice, gravy, eggs, hash casserole, and deli meat with expired date marks. EHS observed items with date mark of 6/20 on items mentioned. Observed deli mean with expired date mark in reach in cooler, as well as hash brown casserole in steam box with date mark of 6/26. Observed opened feta cheese container without date mark. CDI, items voluntarily discarded by PIC. |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
No |
Yes |
No |
3-501.13 Use approved thawing methods. Observed fish thawing in standing water at prep sink. Fish placed under running water. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
Yes |
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
working containers without identifying label, including squeeze bottles. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Ensure back door is maintained close so as to prevent entry of insects or rodents. |
| 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 towels stored on counter near hand washing sink at server station. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked while still
wet. Ensure all utensils are completely air dry before stacking. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed metal shelving in walk in cooler with heavy rusting. |
| 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. Observed shelving in walk in
cooler with significant food build up and debris. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors opened. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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. Observed floors with significant dark build up, specially under
and around equipment. |