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|
| 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 |
No
|
No |
2-102.12 Certified Food Protection Manager. Observed no certified food protection manager. on site. Must be in place by January 1, 2014. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Properly wash hands when changing tasks between working with raw foods and ready to eat foods. Observed employee wipe gloved hands on apron after touching raw fish and before touching ready to eat buns. CDI - employee was corrected verbally and he washed his hands and regloved.2-301.12 Cleaning Procedure. After washing hands, do not recontaminate by touching unclean surfaces such as the faucets on the sink or the towel holder. Observed three separate employees wash hands and then touch faucets and/or towel dispenser with just washed hands. CDI employees were instructed to rewash, using paper towel as barrier between soiled surfaces and clean hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Hold cold TCS foods at or below 45F at all times. Observed left prep cooler was holding several TCS foods at 56F-65F. Foods were either discarded or iced, depending on how long they had been in cooler. Repairperson was called. Verification Return visit required. Will return on Friday August 23 to check that cooler has been repaired and food is maintaining temperature of 45F or below. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry. Except for a plain ring such as a wedding band, food employees may not wear wrist or hand jewely. Observed employee working with foods while wearing bracelet which was dangling into food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. Damp wiping cloths must be held between uses in container of sanitizer. Observed four damp wiping cloths sitting on counters. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Between uses, utensils must be held in clean dry place or in water measuring at least 135F. Observed ice scoop stored in standing water inside ice scoop holder on top of ice machine. Monitor more closely. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Physical facilities shall be cleaned often enough to keep them clean. Observed dust building up on ceiling tiles near vent which is above cook line. |
|