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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-101.11 A person in charge shall be present during all hours of operation. Pf
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf There was no certified person in charge during the inspection. Priority items were violated during the inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. There was no person in charge with an ANSI approved certified food protection class present during the inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. P Chili, e sauce, and spaghetti meat sauce had been taken out of the walk in cooler an hour and a half before and set in fryer baskets above the oil. Cheese was 80°F. Chili was 75°F. Spaghetti sauce was 85°F. It was explained that items must reach 165°F within 2 hours if the food had been previously heated and cooled. If food come directly from package it needs to be reheated to at least 135°F. Employy put food containers in a pan of water on the lit stove. When checked again chili was 172°F, cheese sauce 166°F, and spaghetti sauce 167°F. It was also suggested if business is slow, leave food in the cooler and take and reheat portion needed for the order. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Food handlers need to wear hair rerstraints. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair. Replace torn gasket on right door of chicken work top cooler.. Remove rust from walk in cooler shelves. Replace broken filters in hood. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.Clean walk in cooler floor and shelves, inside prep cooler and chicken cooler, bottoms of all freezers, can rack, kitchen hand sink, prep sink, fryers,stove grill and grill area. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drain in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs. Dumpster needs to have drain plug. Drain plug is gone. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor along the wall behind fryers and stove. Clean floor under shelves in store room and 3 compartment sink. Clean wall behind cooking equipment.
6-501.11 Physical facilities shall be maintained in good repair.Replace broken floor tiles under 3 compartment sink. |
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