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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 |
Yes |
Yes
|
No |
Person in charge must hold approved ANSI accredited food managers certification. PIC does not have any certification. CDI - 2 point deduction begins 2014. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Employee drinks must be covered and stored in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. Observed uncovered employee drinks on the ice machine. CDI - drinks were removed by staff. Repeat violation. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Hand sinks must be accesable at all times. Observed the front hand sink was blocked by a large trash can. CDI - moved by inspector. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Maintain cold foods at 45F or below. Observed the main cold holding prep unit at 48-52F for all PHF foods such as hummus, cheese, cut leafy greens, deli meats, ect. Items were iced. Lids are left off during the day and this may be a contributing factor. Also, spring mix is left on top of the unit out of the cold wells. Cut leafy greens like lettuce, spring mix, etc shall be kept at 45F or below. RVR> |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed most items not date marked, such as roast beef, cut leafy greens, cooked eggs, open containers of commercial products such as hummus and dressings labeled keep refrigerated. Only a few items in the walk-in and no items on the line were marked which required marking. RVR. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Cool PHF foods using proper methods. Observed chicken salad made at 11 am this morning was at 62F and tightly covered. CDI by venting. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
(B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf Facility sells packaged yogurt parfait out of a customer self service cooler. Facility must properly label as described above or discontinue serving these items packaged. RVR. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Eliminate the presence of any pests in the facility. Observed a live roach crawling on the wall in the kitchen. |
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