| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C. No one on site at the start of the inspection with verification of food safety training. The assistant manager advised that the manager would coming in, and then called manager George Alexiou. Mr. Alexiou arrived during the inspection. Verification of the manager's Servsafe certificate are attached to this inspection. Mr. Alexiou advised that currently, he is the only employee/ manager in the facility with food safety training. CDI- verbal correction and reminder as to compliance date of January 1, 2014. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on interior ice chute and some rust deposits on sides of interior ice shield. Operator was advised that return visit will be completed by October 31, 2013 to check for cleaning. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. One container of raw fish in the walk in cooler being cooled in a tightly closed container. CDI- Operator had ice added to container and container vented open. See chart for temperature. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C. Three boxes of fries and three bags of fries out on prep table. Operator advised that fries are left out during lunch rush to allow easier access to fries and to have some ice to be removed prior to frying. CDI- Boxes of fries were placed in walk in cooler, bags placed in prep cooler. Discussed options for slacking method with operator. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. One large container of in use seafood batter and two shakers on the cook line not labeled. All other in use and stored seasonings and dry mixes are labeled per the rule requirement. CDI- verbal correction |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths stored on food prep areas and contact surfaces throughout facility. CDI- verbal advisement as to rule, cloths removed. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C. Potatoes being washed in 3 comp sink. Clean utensils stored on one side of drain board and in one compartment of 3 comp sink. CDI- operator was advised that all no utensils may be stored in or on 3 comp sink during vegetable washing and/ or prep. Sink must be washed, rinsed, and sanitized between utensil and prep usage. Prep sink was covered and being used to dry utensils. Operator was advised to use prep sink for vegetable prep. |
|
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. Floor under unused soft serve machine and counter area under self service beverage dispenser needs to be cleaned of dried debris. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C .Employee food items stored co-mingled with facility foods. Food items were commercially sealed/ unopened. Designated area is needed for storage of employee food items. Employee items must be stored separate from facility food, single service items, and facility utensils. CDI- storage corrected. |