|
|
| 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 |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on prep table. CDI- Drink removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Hot water handle on cook line handsink broken, hot water un-available. Have problem corrected, will follow up that sink is repaired. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer reading 0 ppm at 3 comp sink while dishes were being washed. Dispenser seems to be dispensing weak levels of quat and facility has no test strips to verify sanitizer strength. Worker made chlorine sanitizer at proper strength at 3 comp sink and re-sanitized dishes washed earlier. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked tomato sauce in deep pan with partially vented plastic wrap cooling overnight (more than 6 hrs) at 52 degrees. CDI- PIC voluntarily disposed of tomato sauce. Due to repeat cooling violations will follow up within 10 days that foods are being properly cooled to required temp/ time. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several date mark required foods (marsala, sambar, onion sauce etc.) that were prepared over 24 hrs, stored in prep cooler with no date marking. CDI- Foods date marked by PIC. (repeat) Due to repeat violations of date marking, will follow up that date marking procedure is properly followed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep and partially vented pan in use to cool tomato sauce, sauce improperly cooled over 6 hrs. CDI- Reviewed proper cooling methods with PIC, sauce voluntarily disposed of. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has no test strips available, observed sanitizer not being maintained at proper strength. Will follow up that facility has test strips available. |
|