|
|
| 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 |
No
|
No |
2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site all at times by Jan 1, 2014. Observed no certified food protection manager present. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Ensure facility has an approved employee health policy. Observed no employee health policy. CDI, by instruction; handout given. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee beverages in order to prevent contamination of food, utensil, and single service items. Observed employee beverage stored on top of reach-in cooler. CDI, drink relocated. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Hand Drying Provision. Provide paper towels at all handsinks at all times. Observed paper towels missing from handsink behind counter. Facility was currently using towels to dry hands. Do not use towels; towels are absorbent material and holds BACTERIA. CDI, by instruction to use napkins until paper towels could be provided.6-301.14 Handwashing Signage. Observed no handwashing signs in both restrooms. CDI, signs provided by EHS |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety food (TCS) are maintained at or below 45F. Observed individual quiche and empanadas held in cold hold display at front at 46F. CDI, advised to monitor temperatures; cooler was turned down to bring down temperatures. |
|
21
|
0
|
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. Ensure all foods that are time/.temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed no date marking system in place for quiches and empanadas that may be held more than 24 hours. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
. 3-602.11 Food Labels. Ensure foods packaged in a food establishment are properly labeled. Observed no labeling on prepackaged cookies and cakes for self service display at counter. CDI, handout given |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. All food service workers must wear hair restraints. Observed no hair restraints being worn. |
|