|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Observed foodborne illness risk factor violations. Risk factors observed during today’s inspection. All items corrected during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) Observed food employee return to upstairs kitchen and did not wash hands. Food employee informed me they washed hands in restroom. Employee informed to wash hands in kitchen. Employee washed hands turning faucet handles off with disposable towel.
Make sure employee’s are washing hands properly. Observed food employee turn off faucets with bare hands after washing hands. Educate all employees on proper handwashing procedures including when to wash.
CDI-educated employee.
REPEAT
2-301.12 Cleaning Procedure (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Upstairs prep unit is unable to maintain food temperatures at 41F or less. All TCS foods were 45F to 46F. Pimento cheese, hummus, deli meats in unit in bottom and top of unit were all over 41F and voluntarily discarded. Do not use this unit until able to maintain food at 41F or less. A verification visit will be made to ensure unit is working properly. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
All TCS foods shall be discarded within 7 days or when food indicates best used by date. Observe pimento cheese, hummus, in prep unit upstairs was dated 6/13 and were greater than 7 days old. These were voluntarily discarded as corrective action. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 The permit holder shall maintain and provide records of procedures, monitored CCP, verifications, and corrective actions. Provide all documentation for the HACCP plan including approval. Facility did not have the approval or the HACCP plan held in the establishment. Maintain all records in the establishment. They have the approval online. Approval presented during inspection. Make sure to print all documentation to have along with all other documentation. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair flip top prep unit in upstairs area. This unit is unable to maintain food temperatures at 41F. See #22. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Bags of trash were sitting by the walk-in cooler. Make sure they are placing in closed trash container. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). Clean along floor wall borders and hard to reach areas.
6-101.11 Surface Characteristics - Indoor Areas (C) Many areas of the floor are in poor repair, including in hallway in front of restrooms. |
|