|
|
| 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 |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be on-site at all times and be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. Repeat. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee fill container with water from handwashing sink. CDI by instruction.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels left at handwashing sink in back of facility. Repeat. Food employee purchased disposable towels for handwashing sinks during inspection. |
|
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 open container of ham with a date of preparation of 2/8. Observed a container of turkey not date marked in prep unit over 24 according to PIC. Observed feta cheese with a date of preparation of 2/5. CDI, operator voluntarily discarded foods. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 several dry food ingredient containers of spices and spray bottles of water not labeled. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen towel stored on prep table in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some ceiling lights bulbs burnt out. Observed 1 light under hood ventilation system not working. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Obsered ceiling tiles missing above walk in cooler. Observed damaged floor tiles in kitchen, including around grease trap. Repeat. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed ceiling tube lights not shatter-proof, shatter-resistant or shielded in back storage room over beverages and clean single-service boxes. |
|