|
|
| 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 |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: Observed no training from accredited program. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Store personal drinks in such a manner where accidental contamination of food or food contact surfaces cannot occur. Observed metromint water bottle on cutting board at prep cooler. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep foods hot at 135 F or above. Found soups on stovetop 85 F under no heat control. CDI- reheated rapidl;y to 165 F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: Follow approved procedures for holding foods on time. Each food must be labeled when time holding starts and ends. Observed tomatoes labeled with 9:00 AM time at 8:30 AM. CDI |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF: Label containers of chemicals with contents. Observed sanitizer stored in distilled water jug, unlabeled. Observed sanitizer bottle being used to clean slicer to have astrong pine sol odor. CDI- discarded bottle, slicer re-cleaned. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food Labels: More detail needed for sandwiches, wraps, etc made and packaged in facility for customer self service. Labels needed for baked goods packaged in facility. Labels needed for cake slices cut from bulk and placed in clam shell containers. Information must include complete ingredients, contact information for packaging facility, total weight of ingredients, allergens present. Verification needed. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Cloths for wiping surfaces shall be held in a sanitizer between uses. Observed damp cloths on surfaces in kitchen. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C: When used, single-use gloves shall be worn for one task only and discarded when tasks are changed. Observed employee making sandwiches, answer phone to take order, then resume working with food. |
|