|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no PIC onsite today that had passed an ANSI certified, proctored food safety manager's exam. PIC must be present and have passsed this exam.2-102.12 |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw eggs stored over butter today. Store foods by FCT, with all raw animal foods stored below all RTE foods. Rearranged properly by PIC today to correct.3-302.11 Keep food protected- observed ice at bar today uncovered- discarded to correct today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed a soiled 3 comp. sink today being used to wash lettuce. Lettuce voluntarily discarded by PIC to correct. Staff instructed to wash, rinse, and sanitize this sink between changes in use.Observed a soiled ice scoop and ice scoop holder at the machine- sent back to be washed rinsed and sanitized. Replace ice scoop holder as it is not easily cleanable.4-601.11 |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed chicken on the steam table at <135F today. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed WIC holding foods at 46F today. TCS foods must be held at 45-41F or less. Foods moved today to beer cooler and item that could not be moved were placed on ice. Repairman called today to correct.Observed lettuce overstacked on the prep line today- top of product was discarded to correct.3-501.16 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
OBerved hotdogs, queso, and Kimchi not date marked today in the WIC-both discarded to correct.3-501.17 Observed meat chili that was made >4 days prior and was stored between 41-45f today- discarded to correct. Hold TCS foods only 4 days unless they can be maintained at 41F or below in which case they can be held for up to 7 days.3-501.18 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Repair the exterior of the ice machine where it is broken and not easily cleanable- also take up old caulking and redo.4-202.16 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean vents above dishwasher, exterior of the ice machine, and WIC racks.4-602.13 |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
OBserved flooring in the WIC in very bad repair- repair so that it is smooth and easily cleanable.6-201.11 |
|