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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 |
Yes
|
No |
2-102.11 Demonstration - C. At least one employee with managerial responsibilities shall be on site during all hours of food preparation and have an ANSI certification. Observed manager on site without servsafe, she is scheduled to take the test tomorrow. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored based upon their final cook temperatures. Observed raw chicken stored above cooked chicken and raw pork stored below raw chicken in the walk in cooler. CDI by rearranging storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed area behind the blade of the meat slicer with food debris. CDI by taking apart and recleaning the entire machine. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Potentially hazardous foods prepared and held within a facility for more than 24 hours shall be datemarked. Observed cooked cabbage made 2 days ago not dated, won tons made 3 days ago not dated, egg roll beef filling made 2 days ago not dated, and breaded chicken made 2 days ago not dated. CDI by adding dates to each item. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling shall be accomplished by using rapid cooling equipment or other effective methods. Observed two containers of chicken cooling at room temperature. CDI by placing them into the walk in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning and before stacking, equipment and utensils shall be air dried. Observed 3 plastic containers stacked while wet. |
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