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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI, policy was found in manual and discussed with manager. All employees must review information and have thorough knowledge of policy. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Ensure proper set up of three compartment sink and proper procedure for dish processing. Observed dirty dishes placed in second compartment, knife in sanitize compartment of sink for less than 60 seconds, CDI. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken 104F, pinto beans 80F, beef 80F, steak 124F, CDI by reheating/discarding, repeat violation. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed lettuce 59F on ice, observed sour cream and cheese 50F in prep cooler, internal temperature of cooler was 46F. Items were pulled to cool, ensure cooler is proper functioning, VR to check cooler, repeat violation. |
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