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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 |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. There shall be one person with a food safety manager certificate on duty at all times. Observed no SERVSAFE or equivalent. CDI by instruction. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
.2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink being stored on the food prep table. CDI- employee drink was moved to designated employee drink area. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF. Observed utensils inside the handwashing sink station across from the ice cream station. CDI- utensils were removed. CDI by instruction. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every four hours to prevent cross contamination. PIC stated that ice scoop is cleaned a couple of times a week. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed deep grooves in the cutting board at the cold holding prep cooler. R. |
|
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. Observed all of the foods in the reach in prep cooler to be dated to be used by August. CDI by instruction. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed several wet wiping cloths throughout the facility. |
|
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. Observed wet stacking of the plastic food bins being stored on the dry dish rack. |
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