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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 |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. / 2-101.11 PIC shall be present during all hours of operation.-PF/ 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - Repeat - No PIC in establishment. Employee without certifiication. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0pts - Observed open beverage on prep table. CDI - Moved. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed the only employee washing hands for less than 5 seconds several times. CDI - Corrected employee.
2-301.14 Wash hands after activities that contaminate them.-P - Observed employee on phone while working with food. CDI - Employee washed hands. Discontinue this practice. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat. - Observed veggie patties, spinach, lettuce, and tomatoes reading 47-51F. CDI - Items placed in cooler for rapid cooling.
VR. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Establishment only has a dial thermometer that reads an average of temperatures. Establishment has several product of thin masses and shall have thin probe thermometer.
Verification required. |
|
45
|
0
|
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.- 0 pts - Vegetable make top unit flucctuating in temeprature. Repair to ensure compliance.
4-502.11(A) Maintain utensils in good repair. - 0 pts - Observed bowl begining to chip on inside. Repalce as needed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed in gaskets, reach in, over head of soda machine near nozzles. |
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