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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF: PIC not present at start of inspection, with food prep in progress. CDI- PIC arrived during inspection. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: On entry observed employee cutting carrots with bare hand contact. PIC stated carrots willbe cooked at a later date. EHS directed PIC to require no bare hand contact even with raw vegetables that are to be cooked, unless vegetables are added to a recipe for immediate cooking. CDI- carrots taken to prep sink and re-washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items in prep cooler tops above 45 F. Most temperatures above 45 F were apparently due to overstacking of compartments. All moved to walk-in cooler or freezer and new product brought out. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bleachand oven cleaner in unlabeled bottles. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Found cooked shrimp cooling in prep cooler designed for holding. Shrimp moved to freezer for continued cooling. |
|
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 bottles of cooking oils and water notlabeled as to contents. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live adult German cockroach. Control pests or professional treatmentmay be required. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
.4-501.15 Operate a warewashing machine in accordance with data plate. Observed low temp dish machine not reaching 125 F as required on data plate. Maximum temperature was 118 F with wide fluctuations. CDI- plumber called while on site to evaluate plumbing line layout. |
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