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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 |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. Advised to have more employees certified as a food protection manager. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed dish washer washing hands with glove on. CDI - educated how to wash hands properly. Food employee washed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling dirty items then go to handle clean and sanitized items after they have just been run through the dish machine. CDI - educated to wash hands after handling dirty items and before handling clean items. Rewashed hands and plates. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - educated that handsinks are only for handwashing. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days from the date that is recorded on the tag. -Pf Observed shellstock tags for December, January, and February with no 'last shellstock sell date' written on the tags. CDI - educated food employee to write the date the last shellstock was sold from that batch on the tag and hold in chronological order by 'sold date'. |
|
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 multiple items out of temperature throughout facility. EHS has product disposition form for this inspection. Walkin cooler is not holding food at proper temperature. Product is out of temperature during the cold holding phase along with no product is being able to rapidly cool. Thus, product in the flip top is also out of temperature. CDI - educated food employee about proper cold holding temperatures. Discarded all unsafe food. Brought the cooling products to the reach in units to cool properly. All products have been cooled properly. Refrigerator technician has arrived onsite to fix the walkin cooler. Educated food employees to cool product down before storing in flip top; flip top units are not for cooling food (per the food that has just been prepared). Advised to use thermometers more often. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walkin cooler down. Refer to Violation 20. Observed torn gasket at chest freezer. Advsied to repair items. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed paint chipping on chest freezer that is now promoting rust. |
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