|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - No employee had a valid, certified food protection manager certificate. A employee who has passed an ANSI accredited course to become a certified food protection manager, that isn't expired, must be on duty during all operational hours. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - EHS observed an employees beverage stored on the cutting board of a prep unit. Employees beverages should be covered with a lid and stored in a manor that wont pose a cross contamination risk to exposed food, clean equipment, or food contact surfaces. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - EHS observed bulk chicken and beef in the work top prep unit without a date mark on it. EHS observed rice, that was cooked over the weekend, without a date marking on it in the stand up refrigeration. Ready to eat, potentially hazardous foods, stored longer than 24 hours, requires a date marking. The date marking can be the creation date or the discard date. Food can be stored for 7 days (day 1 is day of prep + 6 days). At the end of the 7th day, what remains should be discarded.
CDI: EHs educated staff on date marking and the food was labeled correctly. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) - EHS observed a unlabeled sanitizer bucket and a sanitizer bottle whose label had been rubbed off. When taking chemicals from a bulk supply, a common name label should be added on the working supply e.g. Bleach sanitizer.
CDI: PIC labeled the containers correctly. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - EHS observed two in-use utensils stored in bulk seasoning containers with their handle in direct contact with the food. In-use utensils stored inside food should have their handle up and out of contact with the food it is stored in. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - EHS observed a new blender in the kitchen. EHS and PIC checked the box and paperwork and observed no statement of it being commercial or ANSI approved. Besides microwaves, mixers, toasters, hood systems and water heaters, all equipment in a permitted kitchen must be commercial and ANSI approved. |
|