|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) 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. . . . . . . .Designated person in charge does not have a certified food protection manager certificate. . . . .Obtain a certification from an accredited organization. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). . . . . .Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. . . . .Knife handle observed in butter product. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). . . . .Store cleaned equipment, utensils, linens, and packages in a clean, dry location and at least 6 inches off the floor. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying, and, covered or inverted. . . . .Plates and bowls on the service line observed not inverted or covered. . . . .Rearrange service line storage so that items can be covered or invert items at their current location. Establishment may also place parchment paper over items in storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces. . . . . . .Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. . . . . . .Multiple cutting boards in the facility showing heavy scratching and staining. . . . . .Items should be replaced or resurfaced to reduce the chance of cross-contamination
4-501.11 Good Repair and Proper Adjustment - Equipment (C). . . . . .Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. . . . . .Door gasket on food prep unit observed torn. Door handle to reach in fridge observed craked. . . . . . .If temperature control for that unit becomes a problem the gasket should be replaced to help keep an intact seal on the door. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). . . . . . . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. . . . . . .Sides of equipment, inside cavities of cold holding equipment, and cold holding gaskets observed with food residue and debris. . . . .Monitor and clean equipment. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). . . . . .Physical facilities shall be cleaned as cleaned as necessary to keep them clean. . . . . . Food splash and residue observed on walls at food preparation stations. Food residue and debris on floor. . . . . .Monitor and clean as needed. |
|