|
|
| 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 |
Yes
|
No |
2-102.12 Certified Food Protection Manager. No one on site today with verification of food safety training. CDI- verbal correction; advise as to January 1,2014 compliance date. Operator understood. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Chicken in container at cook line, some food items in walk in cooler, and some food items at prep cooler not under temperature control. See chart for items and temperatures. Operator advised that food in prep cooler was placed there 1 hour or less before inspection. Operator advised that he and head cook noticed walk in cooler temperature not falling as rapidly after door opened several times today, and repair personnel was called this morning. CDI- Ice added to eggs and chicken for rapid cooling. Walk in cooler was checked three times during inspection, ambient air temperature observed to be fluctuating, but dropping to 45F only. Repair personnel did arrive at facility during inspection, and corrected cooling issue. Ambient air temperature dropping below 45F. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Discussed consumer advisory with operator today due to asterisk has been placed in menu next to burger section and at reminder statement. CDI- Operator was advised of required disclosure statement indicating that foods may be cooked to order. Operator advised that he understood; decided to only offer burgers at no less than medium well; final cook of 155F. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. In use seasonings and sauces at wings station at cook line not labeled per rule. CDI- verbal correction, labeling of all needed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Large cups at bar area tightly stacked while wet. CDI- verbal correction.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Food contact ends of single service utensils not protected while stored. CDI- verbal correction; discussed options with operator. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Cleaning is needed under and between all cook line equipment, at surrounding ceiling tiles over pass through window, some shelving behind bar, and under and behind shelving. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability. Covered trash can is needed in the women's restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability. Ceiling tiles at bar are acoustic type. Replace with non absorbent tiles. Some wall damage at door frame of walk in cooler. Repair. |
|