| 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 PIC shall be present during all hours of operation. -PF. Certified person in charge was not present for the first portion of the inspection. Must be present during all hours of operation. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed one employee put on gloves to work with food without washing his hands first. CDI. 2-301.12. Follow the cleaning procedure to adequately wash your hands. -P . Employees must avoid recontamination of their hands by touching the hot and cold water handles after washing their hands. Use a paper towel or other method to turn off the sink. CDI |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
•6-301.14 Post a handwash sign at each handsink. Handwashing sign was not present at each handsink. Stickers given. CDI. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed two bags of dry goods were not sealed/covered, etc. CDI. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes were on top of the oven at 80F. CDI - reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs on an ice bath at 56F. CDI - ice added to the eggs. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey and cooked sausage were past their 7 day holding time allowed according to their date labels. CDI - discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed sanitizer in one of the buckets was >200 ppm. CDI - diluted. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bins of dry goods were unlabeled. CDI. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Replace the rusting can opener. |