| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -PIC is not a certified food protection manager. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the drying rack with clean containers. CDI - drink was removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a chair and fan blocking the hand sink.
Observed a soap bottle stored in the hand sink. CDI - items were removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored with sausage and bologna. CDI - bacon was removed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potato wedges and eggs holding below 135F in the hot box at the front. CDI - the eggs were voluntarily discarded and the potatoes wedges were reheated; see temperature chart. Explained to the PIC that this violation has been noted several times on inspections and a risk control plan may need to be implemented to correct this violation and keep it from happening in the future. PIC stated she would like to use TPHC for the hot items in the front hot hold unit; procedure sheet was emailed with the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several items holding above 41F. Items were uncovered and placed in the freezer to rapidly cool. Explained the new temperature requirement. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General comment 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 foods holding 42F-45F date marked for 4 days. Explained the temperature change and date marking requirements. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of salt unlabeled. CDI - container was labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
General comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 93F water. CDI - old water was drained and new water was provided at 123F. |