|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P: The PIC shall ensure that food employees are informed of their responsibilities of reporting certain aspects of their health, as required by law. This may be accomplished by implementing an employee Health Policy with which all employees are familiar. Observed health policy not in place. Management could not give details of MCHD handout. CDI- discussion. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: TCS foods shall be date marked with date of earliest preparation of any ingredient. This applies to cooked foods, raw cut tomatoes, sprouts. Also applies to TCS foods that have been prepared and then frozen. Observed cooked rice, sticky rice, not date marked. CDI- items marked with date of preparation. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF: A thin-probe thermometer shall be obtained to measure temperatures of thin foods such as cut greens or cut chicken. Observed no appropriate thermometer in facility. Verification needed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Store utensils so accidental contamination cannot occur. Stacks of plates in dining room have food contact surfaces exposed. Implement system where top plate is constant or store plates inverted. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C: Use equipment as specified by manufacturer. Observed potentially hazardous, unpackaged foods held in refrigeration not approved for such use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces shall be clean. Observed shelving in facility in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C: Keep walls and floors clean. Observed floors under equipment in need of cleaning. Walls under equipment and around conduits on wall in need of cleaning. |
|