|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 TCS apple butter being stored at room temperature for up to 2 or 2.5 hours, then going back into the cooler to rechill, then being reused at room temp again. Asked PIC for TPHC paperwork. They didn't have any nor did they mark the bottles at room temperature with a time. I explained to PIC that TPHC requires a written procedure prepared in advance and some system for tracking the start and end times of the four hours as well as a guarantee that the product is discarded at the end of four hours. Once a product enters TPHC, it cannot escape disposal at the end of 4 hours. CDI - all the room temperature apple butter was voluntarily discarded. The PIC filled out a written procedure and began using it immediately with a new batch of properly labeled bottles. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two line cooks with beards and no beard guards. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a few dry goods bins with handles of scoops resting in product. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handle guards on the reach in coolers in the main floor kitchen. Observed tape repair on food processor in basement kitchen. Observed two of four hood lights out on hood in basement kitchen. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed warewashing in progress with wash water at 100F. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed broken backflow prevention device at downstairs can wash. |
|