| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no one onsite with a certified manager's food saftey certificate.
Points will not be deducted until 180 days past when the permit was issued.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no papertowels at the handsink today- supplied during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Observed two containers of beef broth that had been cooling overnight and still had not reached 45F or less. Products discarded to correct.
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 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed many foods that were pulled from the freezer last night or this morning and were not dated with the date they were pulled from the freezer. Discussed the need to date these once pulled from freezer due to one day being used on them already(the day they were made).
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Observed lettuce out at room temperature today with no start or stop time recorded. Lettuce back timed to correct.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed beef broth that had been cooling overnight in a very deep portion and covered. Product discarded. Recommend splitting the broth into many smaller portions to cool quickly.
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 |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed multiple scoops with no handles stored in food today.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed two crock pots that are for commercial use only.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no covered trashcan in the women's room.
5-501.17 Provide a covered waste bin in female restrooms. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed a light over the 3 comp. sink without a shield today.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
All transitional items have been completed- full permit to operate a restaurant has been granted. |