|
|
| 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. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
(REPEAT)
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 300 pounds of raw fish, 30 pounds of cole slaw, 5 pounds of mac n cheese stored inside mal-functioning walk-in cooler measuring 53-55F; all TCS products in question were stored in unit since Tuesday. All items discarded by staff and denatured. Staff will work out of walk-in freezer and 2 prep units until repair can be made. VR to ensure walk-in is repaired. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies in kitchen area. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
(REPEAT)
2-302.11 (A) (B)
(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 employees wearing artificial nails preparing food without wearing gloves.
2-303.11
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing watches during food prep. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
(REPEAT)
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, outside surfaces of kitchen equipment throughout) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 cleaning issues to PHYSICAL FACILITIES. (flooring throughout) |
|