|
|
| 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 |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC without a
certification in a food protection managers course. Work towards certification. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed red salsa and green salsa both at 50F. CDI- PIC voluntarily discarded the items. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed red salsa, green salsa, and pupusa (pork) filling without dates. PIC stated the items were prepared two days ago with today being the last day to use them. CDI- PIC voluntarily discarded items. NOTE: If TCS foods are prepared and will not be used the day of preparation the items bare a date. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -REPEAT- Observed in use squeeze bottles and shakers without labels. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C- Observed dead insects in a light shield above sink. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.- Observed debris in sanitizer bucket with wiping cloths.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wet wiping cloth stored on flip top cutting board. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. -REPEAT- Observed chipping and rusted shelving above food prep areas. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed chipping paint and exposed wood throughout the unit. |
|