| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed employees could recall that they had been handed an employee health form at hiring and they could remember some of the symptoms and illnesses but they couldn't accurately recall the majority of them. CDI - had lengthy discussion with them about employee health and supplied a handout. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed kitchen handsink blocked by dunnage rack holding two compressed air canisters. VR - verification visit required ensuring correction has been made. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine had small buildup on edge of deflector. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 quiches which had been cooked this morning were still cooling in reach in cooler after 5.5 hours. Discussed cooling methods with PIC. She said they use both the freezer and the reach in for cooling. CDI - we discussed making certain the quiches had reached 45F or below at the 6 hour mark and moved today's quiches to the freeze3r for the last 20 minutes of cooling. They reached 44F at 5 hours 55 minutes. |
|
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. Observed no thin probe thermometer available for use today. VR - verification required to ensure compliance. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth sitting on a saucer at espresso machine. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed broken cooler gasket at reach in under espresso machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some wall covering to the right of the 3 compartment sink was peeling. |