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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site for most of the inspection. PIC arrived at the end of the inspection. Advised to have the food employee certified as a food protection manager. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee filling up container with water to use for cooking pasta sauce. CDI - educated that handsinks are only for handwashing and to use the prep sink for food purposes. Discarded water and started over.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels for the handsink behind the bar. CDI - provided papertowels to the handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dough mixer, slicer, and utensils not clean to sight and touch. CDI - advised to wash, rinse, and sanitize items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf
Observed no date labels on any prepared TCS products in flip top, reach in unit, and the walkin cooler. All prepared products such as cooked chicken and pasta, blanched broccoli, commercially packaged spinach, spring mix, and heavy cream and milk shall have a date label on product if prepared and held in the food establishment for over 24 hrs. Food employee states that the products were all prepared on Sunday. CDI - educated food employee and PIC about proper date marking criteria. Allowed to place labels on products. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restaint upon arrival. CDI - advised to put on an approved hair restraint. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty racks and rusted racks throughout kitchen. Advised to clean and/or repair. Observed food debris build up in the gaskets to the reach in unit. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between tiles in the dishpit area; Observed food debris build up inbetween the tiles because floors are not easily cleanable. |
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