|
|
| 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 - C: Owner has taken and passed Ansi accredited class. Certificate is to be delivered today. Will verify certification |
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Observed moldy tomatoes in walk in cooler. CDI-discarded |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside microwave. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Beef 115-120F. CDI-Reheated to 199F. Ribs in meat market 100F. CDI-reheated to 200F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked rice and salsas without dates. CDI- date marked properly |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C: Repair leaking condensation in walk in cooler on meat side. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C: Employees must wash, rinse, and sanitize all dishes. CDI- explained the process completely |
|