|
|
| 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. Observed PIC without food protection certification. REPEAT. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by bag of tea jugs. CDI - Tea jugs were moved to allow access to handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop and a container with food debris on them. CDI items were moved to be cleaned.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed temperature not reaching 180F on machine thermometer and temperature plate read 155 F. CDI- Dish machine repaired dish plate temp read 162 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn at 58 and black beans at 65 in reach in. Observed blue cheese, chicken, and boiled egg in prep top all at 48 F. CDI - Items were moved to be cooled in WIC. REPEAT. Prep unit out of temperature Verification Required. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
**Not a violation: facility is no longer Vacuum packaging items in house. cryovac machine is stored in warehouse until it can be removed from facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of green beans on floor in WIF. CDI - Beans were moved onto a shelf. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tea jugs on floor by hand sink. CDI- Jugs were moved onto a cart. |
|
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 prep unit not working correctly. |
|