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|
| 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 |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons at time of inspection. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch a chicken breast that had been taken off the grill immediately prior with bare hands. EHS intervened and instructed employee that no barehand contact with ready to eat foods is allowed, and had employee re-cook the chicken breast back to 165F for 15 seconds, which was verified by the EHS. Ensure that all employees are wearing gloves or using clean utensils to handle food. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 sundried tomato pesto, and other TCS items in the walk in cooler dated for 7/10/17, which exceeds the 7 day datemarking allowance for cold hold storage. Ensure that employees are checking dates on foods in storage, and discarding food when the date has been exceeded. Items were discarded by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer solution unlabelled at time of inspection. CDI by employee labelling. All other containers observed to be properly labelled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted onions, tomatoes and peppers in a deep container stored inside a prep reach in. Items had been placed into the unit at beginning of inspection. Items were observed to be 130F. Prep units are not able to cool such foods down as they lack the air flow capacity of a walk in cooler. PIC moved the item to an ice bath, proper cooling rate observed by EHS. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one wet stacked plastic pan. Ensure such items are allowed to air dry before stacking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed one burnt lexan pan, one lexan pan with cracked edges. Discarded by PIC.
4-501.11 Maintain equipment in good repair. Observed cooler racks beginning to rust. |
|
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 ceilings in the kitchen area discolored/collecting residue, especially over the pizza oven area. |
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