|
|
| 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. - PIC is not a
certified food protection manager. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee manually washing dishes at 3 comp sink with wash solution at 93F. CDI - Wash solution was drained and refreshed with more hot water. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, beef, beans, and tomato sauce hot holding below 135F; see temp chart. CDI - Beans were discarded. Chicken, beef, and tomato sauce reheated on stove top to 165F. Chicken recorded at 190F after reheat. Beef recorded at 186F after reheat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fried pork skins, bologna, and spaghetti without date mark in prep unit. Large batch items had original date mark in reach in cooler. CDI - Employee placed date mark on items in prep unit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 yellow rice and beans in prep unit cooling with plastic covering tightly. CDI - PIC made correction herself and immediately placed in freezer. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several spatulas, tongs, and misc. utensils with melted handles. Replace as necessary. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed dispenser attached to 3 comp sink faucet with water leak. Replace/repair as necessary. |
|