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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 |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during inspection. REPEAT VIOLATION
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several risk factor violations that show lack of managerial control including poor handwashing, lack of employee health knowledge, and hot holding issues. |
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF REPEAT VIOLATION
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Through discussion, PIC and employee do not know what food borne illnesses and symptoms are. Facility has no policy on site, per PIC. CDI: Paper copy of employee health policy and employee health poster provided today. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands for less than 15 seconds and turn off faucet with bare hands. CDI: PIC was educated on proper handwashing and rewashed hands properly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees don gloves with no handwash and then handle food. Employees were handling money immediately before donning gloves. CDI: Employees educated on when to wash hands and then washed hands at appropriate times. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken stick, steak and cheese taquito, large hot dogs, tacos, and chicken biscuits held below 135F. PIC stated that they have to keep the front on low heat. CDI: PIC was directed to and did turn heat up in the front. Items out of temperature were reheated on rollers or in turbo chef oven. Biscuits placed on TPHC for today. PIC encouraged to use TPHC for items if they will not hold at 135F or above. REPEAT VIOLATION |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site during inspection. REPEAT VIOLATION |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food with no hair restraints. |
|
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 split gaskets on both reach in coolers. |
|