| 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 PIC shall demonstrate knowledge by being a certified food protection manager. 2 pts - Observed no certified food manager present. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment: 0 pts -
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands at prep sink. CDI: redirected to wash hands at handsink. Education provided. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 1 pt - Observed chemical bottle stored inside only handsink in kitchen., CDI: chemical bottle removed and relocated. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat: 3 pts -
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multiple items inside pizza prep unit reading above 45F(see temp chart). CDI: all items removed and transferred to walk-in cooler. Temperature of food items dropping down below 45F. Maintenance was called during inspection.
Return visit required by 2/15/18 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 1 pt -
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several sliced meats wrapped and stacked high in pans in walk-in cooling. Products were reading 48-52F. CDI: meats removed and separated into smaller portions and spread out. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment: 0 pts -
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rnach dressing stored on the floor inside walk-in cooler. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
Repeat: 1 pt -
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers not wearing hair restraints. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment: 0 pts -
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 bowl being used for raw chicken wings and container without handle used for flour. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment: 0 pts -
4-502.13 Single-use and single-service articles may not be reused. Observed several single use containers being reused for mixing sauce for wings. |