|
|
| 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 |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification during the inspection. PIC with certification came in at the end. -2- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 unmarked sliced pastrami and roast beef in the prep in the kitchen and unmarked milk in the reach in at the front. Date mark these when open and in the facility more than 24 hours. CDI - Permanent marker used for labeling during the inspection. -0- |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lox and nova cold smoked salmon on the menu without consumer advisory. Provide the asterisk leading back to the existing consumer advisory, which needs amendment to state, "This item may contain raw or undercooked ingredients," to include the eggs and the cold smoked salmon. -.5- VR required no later than 11/11/2016 for amendment to menu. Template needed by that date. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed loaves of bread stored on paper towels on rolling cart in direct contact with exposed sides and handle. CDI - Bread wrapped. -1- |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff plating slicing deli meat at the front deli case with watch. Remove watch prior to beginning food service.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff plating cold salads at the front deli counter without hair restraint. Use effective hair restraint while plating food. -.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on front wait station. Keep wet wiping cloths in sanitizer between uses. -0- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C Use equipment as specified on the data plate. Observed reach in cooler stating not for potentially hazardous products with coleslaw, milk and potato salad inside. Move these to another location that allow for the storage of potentially hazardous products.
4-501.11 Maintain equipment in good repair. Observed broken handle on the walk in cooler. Repair. REPEAT -2- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
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 buildup on the lower wall under the pre-rinse of the dish machine. Clean. REPEAT -.5-
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings of toilet rooms shall be non absorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with non absorbent ceiling tiles. |
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