| 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. Observed PIC without certification. REPEAT -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handwashing signs still not posted. EHS left signs with PIC during last inspection for posting at handsinks in restrooms. CDI - PIC given two more signs for posting at restroom handsinks. -1- REPEAT |
|
21
|
0
|
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 ranch dressing in portion cups in beer cooler with date mark 6/6. CDI - PIC stated one food employee made the mistake this morning and dates should have been 7/6. -0- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 freshly boiled eggs cooling with snapped on lid and freshly made tuna salad cooling with lid in place, both in the reach in cooler. CDI - PIC loosened lids and educated staff on proper cooling methods. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and shakers at the cook line. -0- |
|
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 wet stacked metal pans under prep table near 3-comp sink. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler and missing vent cover on ceiling near hood. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee manually washing dishes in water at 101F. CDI - Employee put more hot water in wash solution. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11(A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceiling in areas subject to moisture or used for food prep shall be nonabsorbent. Observed carpet used at the cook line and absorbent ceiling tiles in restrooms. REPEAT -.5- |