|
|
| 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. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no papertowel at the back handsink- supplied during inspection.
Observed no water on at the front handsink- hot and cold turned on to correct.
5-202.12 Provide at least 100F water at handsinks. -Pf |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed chicken grinder piece sitting on tray with beef- chicken grinder sent to sink to move.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed the meat grinder blade with some dry meat on it. Observed chicken grinder blade stored dirty in the walk in cooler. Both sent to be rewashed.
Observed some knives stored with dried food debris on the base of them.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed multple boxes of food stored on the floor in the walk in freezer.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean utensils stored in a soiled container.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on walk in racks and pipes, and display case.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
Observed handsink water overflowing from floor drain into floor- repaired during inspection,
5-402.13 Maintain sanitary sewage system.-P |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed missing base board around the exterior of the walk in cooler.
Observed some broken tile in the cutting room.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|