|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employee leave kitchen and go into dining room, then return to kitchen and start serving customer without washing hands. CDI, by instruction.2-301.15 Where to Wash. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation of WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf. Observed employee wash hands at utensil washing sink. CDI, by instruction |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with : (A) Individual, disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf ot (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Observed no paper towels provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed some (TCS) items (rice, mayo, heavy ahipping cream) held in cooler with mostly produce stored above 45F. CDI, all TCS items were moved to working cooler and use of this cooler discontinued until repaired since this is not the main cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Ensure that proper cooling methods are being used. Observed big tall container of sauce cooling at room temperature & a few items cooling in True Refrigerator tighthly wrapped. CDI, provided education on proper cooling methods. Sauce transferred to smaller pans. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Outer Openings, Protected. General Comment: Provide back door self closing. |
|
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. General Comment: Maintain equipment in good repair. Observed torn gasket on 2-door Cold Tech reach-in freezer & on True Refrigerator. |
|