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|
| 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 |
No untrained employees are alloed in kithcen.
Observed no one onsite with manager's food safety certificate. Someone with this certificate must be here during times of prep, service and clean up.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Observed raw chicken stored over raw beef- chciken moved to the bottom to correct. Obsercved raw beef over beans in the walk in- beef moved to bottom shelf.
Observed cheese, dough, and beans stored in a container with raw pork- seperated today. Store foods by final cook temperature, with higher temperature required foods would below others. For instance-chicken separated or below all other raw meats.
3-302.11(A) Separate the different types of raw animal foods. -Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed sanitizer spray ottle at 10ppm chlorine- refilled so it was 50-200ppm. Maintain sanitizer at correct concentrations.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed tamales, beans and salsa that was made >7 days prior- discarded.
Tmales reheating were discarded as well.
Observed ham, hotdogs, cooked pork without dates and they were opened > 24hours prior, back dated to correct. Prok must have the pull from freezer date.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed unknown pink chemical stored over clean pots- chemical discarded. Keep chemicals labeled and stored so they will not contaminate clean restaurant equipment.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed handles of parm. cheese and lettuce scoops in the food- stored these handles out of the food or ono a clean, dry surface.
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. |
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