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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. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. Observed no certified food protection manager at start of inspection. Food preparation was well underway. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces shall be clean to sight and touch. Observed soiled slicer and soiled immersion mixer both stored as clean. CDI - sent to be washed, rinsed, sanitized. |
|
21
|
1.50
|
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 - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed open pan of hot dogs with no date mark. CDI - voluntarily discarded. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P.Food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. Observed queso dated 5-15, chicken salad 6-3, pasta 6-5, hot dogs 6-2, and taco beef 6-5. CDI - voluntarily discarded. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. During pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135F or higher, or in running water of sufficient velocity to flush particulates to the drain. Observed rubber spatulas in water measuring 105F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry equipment and utensils after cleaning and sanitizing. Observed plastic glasses at bar were wet nested. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Clean physical facilities as often as necessary to keep them clean. Observed floors very soiled under and especially behind equipment.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Physical facilities shall be maintained in good repair. Observed badly dripping leak inside walk in cooler. Repair promptly. Tubs are being used to catch water for now. Food was being protected. |
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