|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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. Observed no certified food protection manager in establishment at beginning of inspection while cooking, cooling, hot holding, cold holding and salad preparation were taking place. -2 points- |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee on prep table beside marinating shrimp and salad items. CDI - Employee moved drink to bottom shelf of table. -0 points- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed aluminum tray of mac and cheese hot holding at 125F. CDI - PIC reheated item in oven to 176F. -0 points- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 house made ranch dressing and house made chipotle ranch dressing without date mark. PIC stated that items were made two days prior. CDI - PIC labeled containers of dressing with correct date.
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 two containers of meatloaf with a date of 2/7 in walk in cooler and a plastic bucket of house made dressing in reach in cooler with a date of 1/25. CDI - PIC voluntarily discarded items. -REPEAT- -3 points- |
|
38
|
1
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on cook line without head covering. -REPEAT- -1 point- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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. Observed scoops in dry storage bins making direct contact with food items. CDI - PIC stored scoops in the food with handles out. -0 points- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed stored deli slicer with food debris on blade and base. PIC stated the slicer was last used the day prior. CDI - PIC broke down slicer and moved components to dish washing area to be washed, rinsed, and sanitized. -REPEAT- -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone on prep table near marinated raw shrimp and salad items. Recommend designated area for employee belongings. -0 points- |
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