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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
(NO POINTS DEDUCTED)
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI drink discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
(REPEAT)
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous trays of raw shrimp, raw fish stored in stand up cooler unit that is not functioning properly. Fish and shrimp measured 50-55F; CDI unit was emptied out and all TCS foods placed into walk-in cooler to rapidly cool. Observed fish and shrimp measuring 45F by end of inspection. VR needed to ensure stand up unit is repaired. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed pesticides and bleach cleaners stored on shelving located above single service cups and bulk drink boxes. CDI chemicals properly stored. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
(REPEAT)
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous staff members wearing watches and bracelets. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
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 non-FCS of equipment with build up in need of cleaning. ( surfaces of cooking equipment, shelving throughout, underneath microwaves, kitchen equipment)) |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
(REPEAT)
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 cleaning issues to PHYSICAL FACILITIES. (flooring throughout, flooring behind cook line in need of immediate cleaning) |
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