| 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 PIC demonstrates knowledge by being a certified food protection manager.
Observed PIC without ANSI accredited food certification. Repeat.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no active control over TPHC, employee health, cooling procedures, and maintaining clean utensils. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
PIC stated they have a signed policy but it is not in facility. PIC was unable to state major illnesses and symptoms and has not educated employees except when lost policy was orginally signed. CDI provided EHP posters. Verification required. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee drink personal drink and clean then return to food prep without washing hands. CDI hands washed.
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 while wearing gloves and dry them off and continue food prep. CDI gloves discarded and hands washed. |
| 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 employee slice bread for sandwich with bare hands and employee touch brazilian cheese with bare hands. CDI items discarded. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed back handsink without paper towels. CDI paper towels provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed knife and food inside of handsink. CDI items moved. |
| 11 |
1 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed parmesean cheese with green and black debris and yogurt that was covered with green and white debris. CDI items discarded. |
| 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 mix above RTE food, raw ground beef on top of raw bread, and raw beef empanadas above RTE food. CDI items relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee use gloves to drink from a cup and handle dishes and return to food prep. CDI gloves changed and hands washed. Gloves are meant for one use only |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed slicer, glassware, utensils, bowls, oily bead pans and other multi use containers soiled with debris and stacked on clean rack. CDI items moved to sink for cleaning. Repeat. |
| 18 |
0 |
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 shredded chicken from the evening before that was stored in reach in at 54F. PIC stated after chicken prepared it is placed in deep covered plastic container. CDI product discarded. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed facility with food products at 42-45F and other items above 45F. CDI items above 45F discarded. Ensure foods are held ar 41F or below. Repeat. |
| 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 sliced mortadella, sliced cheese, heavy cream, pasteurized egg whites and ham chub that was not dated. CDI items dated. Repeat. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
Yes |
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 no written procedures and no time stamps for items held on time. CDI time stamp recorded and written procedures provided. Repeat. Verification required. |
| 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 shredded chicken in covered deep plastic container from day before, chicken empanadas, beef empanadas, and ham and cheese empanada mix that was cooling and stacked and covered in plastic containers. CDI items discarded or uncovered and placed in reach in cooler and freezer to facilitate cooling. |
| 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 gaskets that were split and in need of repair. |
| 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 reach in freezer, undersides of mixers, racks, and hood in need of cleaning. Repeat. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
Observed toilet and sink in bathroom in need of cleaning. |
| 53 |
0.50 |
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 walls behind prep areas and warewashing area in need of cleaning. Repeat. |