|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The person-in-charge shall be a certified food protection manager from an approved program. Observed person-in charge with no accredited training. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines and bins clean. Observed significant build-up of black mold on interior of ice machine. Verification needed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above. Found chciken wings, eggrolls, shrimp / vegetables on buffet line less than 135 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly and promptly date mark TCS foods with date prepared if held in facility for more than 24 hours. Observed frozen eggrolls in freezer not dated. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-302.12 Food Temperature Measuring Devices - PF: Obtain a thin-probe thermometer appropriate for measuring temperatiures of thin foods. Observed no appropriate thermometer. Verification needed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed compartment floors of front counter peeling, water damaged. Observed faucet of prep sink loose, tied off with plastic wrap. Remove wrap and fix faucet. Observed cloth string attached to kitchen door to hold door partially open for foot traffic from kitchen to front counter. Prop door open with approved doorstop or remove door. Traffic through door cannot be done without contacting with hands. To avoid installing handsink at front, make door passage accessible without hand contact with door. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Insides of prep cooler in need of cleaning. Exteriors of equipment, and general surfaces in kitchen greasy to touch. More frequent cleaning needed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
.Better cleaning of floors needed. Ceiling tiles over front counter where buffet line, drink station, ice bin (open), soup station, not smooth and cleanable. |
|