|
|
| 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 |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 PIC take an order with pen and paper. PIC also took payment and handled a kisok to do so. PIC washed hands after task to prepare RTE foods however at the end of the procedure the PIC used bare hands to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.- Observed hand sink without a hand washing sign. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-REPEAT- Observed PIC prepare RTE foods with hair on the head however not wearing a head cover. |
|
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 low boy reach in cooler non functional. All cold TCS foods were held in ice and at 41F. If MFU can not maintain cold TCS foods at 41F or below, the unit may not operate. Also observed shelving throughout the unit starting to rust. |
|
47
|
0.50
|
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 all equipment with minor food debris and major dirt/dust debris build up. Clean items as often as needed to prevent and reduce build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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.- Observed floors and walls throughout the unit in need of cleaning do to dirt/dust build up. Clean FWCs as often as needed to prevent and reduce the build up. |
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