|
|
| 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 |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Observed beans and soup reheating in hot hold steam well. CDI, foods transferred to range to reheat and beans reheated to 188 and soup reheated to 193 degrees F. Proper methods and equipment to reheat foods discussed with PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 chicken, empanada and ham not date marked. CDI, foods voluntarily discarded by PIC. Repeat. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Per communication from PIC on last inspection steak offered uncooked per request from consumer. CDI by instruction to ensure complete consumer advisory on menu that includes DISCLOSURE statement such as "These items are cooked to order" or These items may contain undercooked animal food". Current consumer adivosry has + symbol and REMINDER statement but no DISCLOSURE statement. Grilled steak still not identified with proper consumer advisory on menu or identified with +. Observed no consumer advisory on menu board. Repeat. Vr to ensure proper consumer advisory provided if offered undercooked. PIC stated new menu's ordered. Contact information provided to PIC to review menu before printing if possible. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Observed faboloso and windex not labeled as required in spray bottles. CDI, bottles labeled.
7-201.11 Separation-Storage - P - Observed windex and Faboloso stored over straws on storage rack. CDI, chemicals relocated for proper storage. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small probe thermometer available. Vr to ensure proper thermometer provided. |
|
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 food prep employee wearing watch. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C - Observed red cutting board heavily scored and not longer smooth and easily cleanable. Resurface/replace. |
|