|
|
| 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 |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food
safety training. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed chicken, sausage, sauces, ham, noodles in WI, chicken in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded the food. Unit was checked later and the temperature dropped to 36F. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 chicken, noodles in RI , Chicken, sausage, noodles, in WI without date marks, CDI. PIC voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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. Observed pizza held on time without a time stamp on it. CDI. PIC placed time on the pizza. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken, sauce in WI, boxes of dry food in dry storage area, stored directly on the floor. Needs to be removed and placed above the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while cooking food. Needs to be removed when working with food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some when working with food. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the facility. Needs to be cleaned. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly in same place as customer food in the RI cooler. Needs to be removed and placed in a designated area. |
|