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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC upon arrival, Jeremiah Wolfe, not able to demonstrate on-site that they had certified food protection manager certification. CDI by instruction. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee not vigorously rub hands for required time then turn faucet off with their bare hands after handwashing. CDI by instruction.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at dispenser in kitchen. CDI, towels refilled during inspection. |
|
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 no written procedure provided for blanched fries upon arrival. PIC had emailed blanched fries procedure while on-site. 2 hour start time not identified on fries per procedures. CDI. Ensure written procedures prepared in advance, held on-site and followed when using time as a public health control. New TPHC procedure completed while on-site. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed glass clearner / chemicals stored over single-service articels and next to oil. CDI, chemicals relocated. |
|
31
|
0
|
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 chicken recently cooked and cooling in deep covered pans in WIC. Observed cut lettuce in large covered bus tub cooling in prep cooler at prep line. CDI, lettuce and chicken transferred to shallow uncovered sheet pan / shallow containers to walk in cooler to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in prep sink in warm ambient kitchen. Use approved thawing methods such as running water at 70 degrees F or below, in cooking process or under refrigeration. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed containers of oil and shaker containers of spices not labeled by common name. Repeat. |
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