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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 Certified Food Protection Manager. Observed no certified food protection manager present with certification. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Always keep handsinks accessible at all times. Observed handsink by dish machine blocked by trash can and rack of glasses. CDI, all items relocated. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification. Use an approved record keeping system for shellstock that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. Observed shellstock tags being kept in plastic grocery bags not in chronological order. CDI, by instruction. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed a pan of raw chicken stored above ready to eat produce inside bottom of reach-in cooler on line. CDI, chicken relocated to bottom shelf. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed improper marking of food inside walk-in cooler. Observed only day stickers present to date items. CDI, advised PIC on using number dates instead of just day dots. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Observed food being prepped and placed directly in top part of reach-in cooler. CDI, by instruction to place in walk-in cooler first after prep to cool product down to 45F then place in reach-in cooler. Observed a few pans of pasta not vented in walk-in cooler. CDI, cooling process rearranged on these pans. Observed a large tall container of meatballs that had not cooled properly. Product was a 44-45F but had cooled in large quantity. CDI, discussed proper cooling methods. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop handle down in ice at front pizza station area. Always keep handle up out of product. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Observed employee washing dishes in water of 100F. CDI, by instruction; water to be drained and refilled with 110F water. |
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