|
|
| 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 |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Raw pork was stored above food coloring in the flip top table- cdi raw pork put on the bottom shelf.
Raw chicken stored over fried chicken- cdi cooked chicken moved over so taht the raw was not overtopof it in the back make unit. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed build up inside of the noodle container- cdi noodles discarded and dish sent to be washed, rinsed, and santized. Clean this container each time new noodles are put into the container.
Base of cutting knives had buildup - cdi sent to be rewashed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 beef soup that is cooked, frozen, then thawed for use with no date- cdi back dated with the date it was pulled from the freezer(yesterday)- this product must be used within 3 days of being pulled from the freezer. |
|
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 fried chicken cooling on the top portion of the flip top table double panned- cdi moved to the lower part of the unit to cool being that it was a thin portion. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed noodles stored in a very soiled container- cdi noodles discarded.
Observed sauces and drinks pre made with no cover on them. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Build up inside of make tables, spray arms on hood unit, wire warmer at pass thru, walk in racks, dry good bins. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed some broken tile at the dishwasher where it is holding water- repair. |
|