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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
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. Deductions begin January 1, 2014. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Observed employee touch inside rim of trashcan without washing hands or changing gloves. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation - PF. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Observed handwashing sink in bar, men's restroom and women's restroom only reach 82F. Maintenance was contacted during inspection. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF. The date the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed shellstock tag not labeled with date last shellstock was sold form container. CDI by instruction. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep hair from contacting exposed food. Observed one food employee not wearing hair restraint. CDI PIC required employee put on hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |
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