|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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. - PIC was unable to provide documentation of being certified in a food protection managers course. MFU/PIC has 210 days from issuing of permit to obtain the certification. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mac n cheese, beef patties, curry shrimp, jerk chicken wings, whole jerk chicken breast, and cooked cabbage all below 135F see temp chart. CDI- PIC reheated items to at least 165F see temp chart. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed rice, chicken, Mac n cheese, cooked cabbage, and beef patties all without dates. PIC stated items were made today however would be kept another day if not sold. CDI- PIC was able to date items. Ensure all TCS foods are date marked if not intended to be used the same day. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use wiping cloths being stored in sanitizer without a label. CDI- PIC labeled container. |
|
34
|
0.50
|
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 thin probe thermometer for use. A VR will occur no later than 12/25/20 to ensure a thin probe thermometer is provided. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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 all in use utensil stored in 98F water. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test kit available on the MFU. A VR will occur no later than 12/25/20 to ensure a sanitizer test kit is provided. |
|