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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
|
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 servsafe expired 2/17. |
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees not using a protective barrier to turn off the nozzle. CDI Teaching instruction and directed employees to rewash their hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish employee moving from dirty to clean without washing hands. CDI Food employee directed to wash their hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of lettuce cold holding above 45 degrees. CDI Pan was placed in walk in for rapid cool down. REPEAT Will provide time paperwork. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta being date marked from 4/4--5/4 and mozzerella date marked from 4/7-5/7. CDI Explained to PIC, types of cheeses have a shelf life of 7 days once original bag is opened. Feta discarded and mozzerella has untill the end of the day. Provided PIC a list of cheese exemptions. |
|
26
|
0
|
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 Observed degreaser bottle not labeled. Observed bottle labeled bleach containing sanitizer. CDI Bleach bottle dumped and degreaser bottle labeled. |
|
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 containers of lettuce sitting on ice that was not coming into contact with the pan causing the bottom to be cold and top to be above 45 degrees. CDI Demonstrated to PIC to use a deeper pan to see if cooling could be achieved. Make sure to monitor; if it can't be achieve, to use another effective method. Observed catering tighlty covered and sealed after preparation reading 45-46 degrees.CDI Discussion with PIC and catering employee to make sure to allow food to cool by cracking lids, and not stacking to ensure food is below 45 degrees when going out. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on bottom reach in unit on the left flip top unit. . Make sure to keep in good repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed lids with food debris on them. Make sure to store in a way where food debris will not come into contact with the equipment. |
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