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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 ManagerPIC must have passed an ANSI certified, proctored food safety exam. Points will be deducted starting Jan. 2014. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesObserved employees today that were unaware of the big five illnesses. All employees must know the symptoms they cannot work around food with and know or be able to find a list of the big five illnesses. Handout provided today and recommend for this to be posted for employees to reference. Corrected through instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
. v | 6-301.11 Handwashing Cleanser, AvailabilityObserved no handsoap at the kitchen handsink today. Corrected during inspection. Must have handsoap provided at all handsinks. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
~ 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed quat. sanitizer in a bottle today that was .400ppm- diluted during inspection. Discussed with PIC the need to test this to make sure its the correct concentration and not too strong for food contact surfaces. |
|
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 HoldingHold TCS foods at 135F or more. Observed breakfast burritos stored at <135F today on the hot hold display unit-discarded during inspection. TILT/TPHC form given to PIC as an alternate method. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved hotdogs, eggrolls, nacho cheese, and nacho chili not date marked today. Must date mark all TCS foods that are RTE and held for >24 hours after opening. Date marking sheet given today. Discussed the 7 day vs. 4 day hold time with PIC- currently the low boy used to store hotdogs is holding at 42F.Cheese discarded today and hotdogs will be date marked to correct. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore disposable goods where they will not be contaminated. Observed single-use gloves stored under a handsink today with chemicals. Do not store these under a sink drain to avoid contamination. Keep chemicals stored seperate or below single-use articles- gloves moved today. |
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