|
|
| 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. Observed no certified food protection manager on staff at time of inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back of kitchen. CDI: PIC provided soap. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili, broccoli cheddar soup, and chicken noodle soup not meet reheating parameters. PIC stated products began reheating @9am. CDI: PIC voluntarily discarded product. Observed meatballs being held at room temperature(80F) in faulty steam well. PIC stated product was placed in steam well @8:30am. PIC stated facility leaves product in steam well until needed, then microwaves product. Meatballs moved to freezer for rapid cooling. Product did not meet temperature(77F) CDI: Education provided and product voluntarily discarded.
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs prepared on Monday 04/12/21 not meet reheating parameters. PIC stated product began reheating @9am. CDI: PIC voluntarily discarded product. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, ham, and roast beef being held above 41F in bottom of make table. PIC stated products prepared Monday 04/12/21. All other TCS foods in unit within temperature. CDI: Education provided and PIC voluntarily discarded product. Observed sliced roast beef, corned beef, brisket, and pastrami being held above 41F in refrigerator. PIC stated products prepared between 04/10/21-04/12/21. Education provided and PIC voluntarily discarded product. EHS will return within 10 days to verify facility correcting cold holding issues. REPEAT VIOLATION.VERIFICATION REQUIRED.
**CONTINUED NON-COMPLIANCE WILL RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION** |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 sliced tomatoes cooling in refrigerator covered with lids and stacked 2 deep. CDI: Education provided and product moved to freezer for rapid cooling. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE WILL RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION** |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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. Observed ice bucket stored on floor next to ice machine. CDI: PIC hung ice bucket in designated location. REPEAT VIOLATION. |
|
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 both gaskets on 2-door freezer torn. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink faucet and women's restroom faucet. |
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