|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at kitchen hand sink. CDI - towels resupplied. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cooked chicken sand cooked turkey. CDI - both voluntarily discarded.
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 expired quinoa 2/7 and salmon 2/4. CDI - both voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed unsalted butter on counter at cook line. Intention was to use TPHC but times for begin and end of 4 hours were not documented. CDI - points taken but butter allowed to be kept as start time for 4 hours was known and marked on pan as correction. Also found several other packages of butter softening for same use without times marked. CDI - those extra packages were voluntarily discarded. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf. Observed facility preparing sauerkraut in house using fermentation technique without having applied for and received a variance from the State. CDI - sauerkraut voluntarily discarded. Application provided for variance.
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed HACCP plan was not submitted for fermentation producing sauerkraut before engaging in specialized process. CDI - sauerkraut voluntarily discarded. Application provided for variance.
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed one ROP package of one chorizo sausage link unlabeled. CDI - package voluntarily discarded. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed no variance for fermentation for preparation of sauerkraut. CDI - sauerkraut voluntarily discarded. Also observed one package of ROP salmon, which is not approved in variances issued. CDI - salmon voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed unhandled scoops in flour, sugar, macaroni, and rice. All removed and replaced with handled scoops. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying metal pans. Employee stopped and corrected. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some area of floors and baseboard tiles showing wear.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled ceiling tiles and vent covers. |
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