|
|
| 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 |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: 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. No certified food protection manager at time of inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Salads from previous day in make unit reach in holding at 45F. CDI-PIC discarded salads. Cheese and lettuce stored in make unit reach in temping above 41F (see temp log). CDI-PIC stated items were placed in reach in this morning. PIC placed items on TPHC. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label breading containers. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Ice forming on walk in freezer door. 2-door standup reach in freezer has ice accumulating inside. Drive thru dink dispenser dispenses when ice bin lid is open. 1-door reach in (beside grill), 2-door reach in freezer, and 2-door standup reach in freezer gaskets torn. Make Unit ambient temping at 46F. Drying rack rusting in warewashing area. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Fryer and flat top vent hoods with soil buildup.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Stickers leftover on clean dishes. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Cardboard dumpster without drain plug at time of inspection.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Dumpster door open at time of inspection. CDI-PIC closed dumpster doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cracked floor tiles in kitchen. Ceiling tiles peeling throughout facility. Wall panel separating from wall near dry storage area. Walk-In Cooler tile broken. Mop sink tile broken. Cove mold broken/missing in dry storage area under racks. Cove mold broken in paper product dry storage area. Caulking needs to be replaced around men and women restroom handsinks.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. HVAC vents need to be cleaned throughout facility. |
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