|
|
| 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 |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager during inspection. Make sure to have a certified food protection manager at all times. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage sitting on food preparation counter. CDI spoke to PIC regarding storage area and drink was discarded. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean pans and utensils on clean side of ware washing with aluminum and sticker residue. CDI Items returned to ware washing for rewash and sanitizing. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed smoked ham, ham, roasted turkey breast and turkey breast in walk in cooler that were not meeting time/temperatuer parameters. If intervention had not occurred, product would not have met parameters. Cooling time/temperature parameter for all products was .05 or less. CDI All packages were opened in main walk in cooler for rapid cool down and larger bulk moved to freezer for rapid cool down. Please refer to temperature chart. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 Obesrved ham, turkey and smoked ham process an hour prior to inspection tightly covered and stacked on tope of each still above 45 degrees. CDI Spoke to PIC and explained cooling process; will open containers for rapid coo down/placed in walk in freezer. REPEAT VERIFICATION REQUIRED. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in the floor in the bigger walk in cooler. Make sure to store at least 6 inches off the floor. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
| 5-205.15 Maintain a plumbing system in good repair. Observed back hand sink near 3 compartment leaking. Make sure to keep in good repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats, aprons, food comingling with food establishment ingredients, single service and utensils. Make sure to have a designated area for employee possessions. REPEAT |
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