|
|
| 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 |
Observed no certified food protection manager onsite today.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Observed build up on the backside of the saw wheel today. If cleaning is needed, all food contact surfaces must be washed, rinsed, and sanitized, by breaking down as much of the saw as possible, including the wheels. Broken down during inspection to correct.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
at Observed a large can of feta that was opened this past friday and it had no date- back dated by PIC to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Provide proof that the angel hair cheese in this case meets the following to hold more than 7 days:
3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;
If it does not meet the above definition then it must be held only 7 days after opening. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a can of airwick stored over deli wrap.
Airwick moved to chemical storage to correct.
7-201.11 Store toxic materials to avoid contamination. -P |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed build up on the clean dish air drying rack today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a cracked saw guard and a cracked grinder cap- replace these.
4-501.11 Maintain equipment in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the display case today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors badly pitted in the walk in cooler.
Observed no baseboard between where the wall and floors meet- leaving a gap where debris is. Provide baseboard.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed splatter on the ceiling above the saw.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
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