| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC certified food protection manager certification expired February 16th 2021. 0 points assessed on the inspection form Per State Guidance. CDI by instruction. |
|
21
|
1.50
|
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 pot roast with date of preparation different than date of preparation of portioned pot roast from same source. CDI, ensure proper date procedures for date marking of portioned pot roast with same preparation date. Observed chicken pot pie not date marked in walk in cooler. CDI, pot pie voluntarily discarded and pot roast prep date adjusted for proper date. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 start time and discard time not accurate and labeling machine off by 1 hour per PIC. CDI, PIC provided corrected labels for accurate start and end times. Calibrate labeling machine / ensure accurate start and discard times provided for items held on TPHC such as lettuce, shell eggs, cut tomatoes). |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed floor cleaner stored over single-service towels. CDI, cleaner relocated for proper storage. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in dining room. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed 1 quat sanitizer bucket below required concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-803.11 Storage of Soiled Linens - C - Observed wet cloth used to stabilize cutting board along line.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean plates stored in heavy prep areas with some food debris spilled on clean plates. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some debris / spillage on shelving throughout kitchen. Observed some debris accumulating in single-service utensil storage compartments. Observed cleaning needed between cooking equipment and grease accumulation at fryer unit doors. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C - Observed some damage to wall of pass through stripping at pass-thru window at dish area. Repair. |