|
|
| 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 |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - The employee with the CFPM certification was not available during the entirety of the inspection. The PIC in the kitchen was able to walk around and correct any violations. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P -0pts - Raw beef stored over portioned pickles. CDI- Product moved. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Food in upright reach in unit (corn beef 50F, ham 52F, sour cream 54F, onions 48F, noodles (50F).) read 48-54F. CDI- All product discarded. Do not use unit until repaired. // Blanched fries left at room temperature during lunch. Fries shall be maintained cold or on time. CDI- Fries voluntarily discarded. TPHC may be used. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Garlic and oil mix pesto and moz. cheese was not dated. CDI- Dated by PIC
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Repeat - Pizza sauce (12/08), chicken soup (12/23), pico (12/23), ham (12/23)and other products dated for 7 days instead of 4 when reading 43F-44F. CDI- Product voluntarily discarded.
Establishment should monitor cooling methods and temperatures to determine length of date marking parameters. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts - Label all containers holding ingredients. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. - Repeat - Shelving in front area reach in and supports and shelving in kitchen. Assess and repair/replace. // Repair/replane cutting board. // Repair upright reach in unit. Do not use until repaired. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair // and shall be clean. -repeat-
Floors:Cleaning needed in keg room.
Walls: Cleaning needed throughout for splash and debris (At dish machine, can wash, keg room, etc.)
Ceiling: Observed several ceiling tiles out of place or buckling. Repair ( clean dust over prep area) |
|