| 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 on site during inspection. |
|
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 large cart stored in front of handsink. CDI cart relocated. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
Yes |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed omelets, sausage and eggs not being reheated above 135F for hot holding. CDI items were reheated above 135F to correct. VERIFICATION REQUIRED. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs, gravy, omlets and sausage in hot holding below 135F. CDI all items were reheated above 165F to correct. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two bags of eggs and two containers of sausage gravy holding out of temperature control. CDI items were placed in reach-in cooler until employee is ready to actively prepare/reheat items. DO NOT REMOVE ITEMS FROM TEMPERATURE CONTROL UNTIL READY TO PREPARE. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in reach-in display cooler nonfunctional. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed items in hot holding unit not properly shielded or protected. Observed dry goods in containers for customer self-service not properly shielded or protected. VERIFICATION REQUIRED. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment dry in contact with linen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
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 lip pieces of customer self-service cups not shielded or protected. |