|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees touching face, touching apron, changing tasks multiple times without changing gloves, CDI. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken 119F, stewed chicken 122F, carnitas 108F, CDI by reheating to above 165F. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed no disclosure, menu contains reminder, VR to check advisory. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed no label on bottle, CDI by labeling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain all equipment in good repair. Observed cracked plastic containers, general damage to racks and shelving throughout. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors, walls, and ceilings in good repair. Observed ceiling tiles damaged, general floor and wall damage throughout. |
|