|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
Observed no accredited PIC present on site at beginning of inspection.
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
Observed no employee health agreement in place.
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
**Verification Required** |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed rolling pin with flour not in use. PIC stated that steam wands, blenders, pitchers and spoons that come into contact with milk are cleaned ever 6 hours of use. Items must be cleaned every 4 hours.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. CDI - items sent do dish area. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
Observed milk, cooked garlic, opened packaged spinach not labeled and dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
**Verification Required** |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
Observed sanitizer not labeled, sanitizer over 200 ppm, on end of three compartment sink.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P **Verification Required** |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Observed crem fresh in unlabeled container.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed scoop handle in contact with sugar. Observed spoons for mixing coffee stored in water, not running.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed wall damaged under knife storage rack on wall, and above guard to prep sink.
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. |
|