|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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. Observed Person In Charge with expired ServSafe certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC was hands and turn off faucet with bare hands. CDI - EHS corrected PIC and hands were re-washed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads at 43F in front reach in, PIC stated they were cooling from prep @ 10 am. At 1:30 pm the salads would not meet cooling parameters. CDI - All salads taken to freezer to cool rapidly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed ricotta, 3 containers of mozzarella, marinara, and meatballs without date marks. PIC identified when they were opened/prepped. CDI - All containers correctly date marked.
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 Observed noodles with 10/11 date mark. PIC stated 10/11 was the incorrect date mark and noodles were actually cooked 10/19; observed another container of same noodles in prep unit with 10/19 date mark. CDI - PIC allowed to correct date mark. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility without written procedure for pizza slices held on TPHC @ prep line. Time logs were completed. CDI - EHS & PIC completed written procedures. Procedure will be kept on file moving forward. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 sliced ham cooling highly stacked in container in reach in cooler. Observed salads cooling with clamshell containers tightly closed in drink cooler @ front of store. CDI - Ham spread out onto shallow pan to cool rapidly. Salads taken to freezer to cool rapidly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored cans recently delivered to stored. CDI - PIC removed can for discard. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 small single use cups used for scoops in dry goods; scoops do not have handle therefore unknown if 'handle' side in food product. PIC removed cups and will use utensil with handle moving forward. |
|