| 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 one on site with an ANSI
approved food protection manager certification. (REPEAT). |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees not knowledgeable of employee health policy despite the policy posted on the kitchen wall. CDI- PIC reviewed employee health policy with employees. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
l3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed ham and cheese and beef and cheese at room temp in hot hold steam unit not in use since the morning that was not for use and shoud have been disposed of when no longer needed. CDI- Food disposed of. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coleslaw holding in an in-adequate ice bath over 4 hrs at 65 degrees. (see temperature
chart) CDI- product discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 foods out of temp held with TPHC but no times being labeled on the food and no written procedure available. CDI- Foods disposed of, sent PIC copy of TPHC form, will follow up that TPHC form is available and being properly followed. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer inside reach in cooler is a meat thermometer that does not register below 120, CDI- PIC found a stem thermometer to place in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several (10 or more) pizza pans that were in poor condition, cracked and damaged, that need to be removed/ replaced. Observed a few baking pans with such carbon build up that they are no longer cleanable, have build up cleaned from them or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink walk in that is used to stored foods for food stand with significant mold build up on various racks and dust build up on walls, have area cleaned. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed damaged and missing tiles around mop sink. (REPEAT) Baseboard trim needs refastening to wall across from handsink.
GENERAL COMMENT: Investigated SR# 71502 during visit, will follow up that item 47 is corrected from service request complaint. |