|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC obtaining out of date Serv Safe certification. PIC shall provide current ANSI accredited certification. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage holding at 43F in reach in cooler. Left to cool in reach in cooler. No points taken this inspection, points may be taken next inspection for any items cold holding above 41F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk, buttermilk, and shredded mozzerella cheese without date mark. PIC stated they were all opened Friday 2/22, items were on last day of time/temperature window. CDI - PIC voluntarily discarded items. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling a large plastic container, closed in reach in cooler. Observed grilled chicken, stacked in a covered aluminum pan. CDI - Both items were immediately served. EHS educated employees on proper cooling methods moving forward. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of vinegar in front cold holding unit without identifying label. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed non-food contact surface of dicer (located on wall in dish area) with food residue and debris build up. Observed speed racks and shelving in need of cleaning. Increase cleaning frequency of equipment and non-food contact surfaces. |
|