|
|
| 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 (A) Certified Food Protection Manager (C) The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test from an accredited program. PIC on duty was unable to provide their food protection manager certificate. Provide food protection manager certificate or complete a ServSafe/ANSI approved class to become a certified food protection manager. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Foods shall be labeled with a original date of prep counting as day 1. Found potato salad, pulled BBQ, and turkey wings in walk in cooler without a date mark. CDI PIC dated turkey wings, potato salad, and pullede BBQ. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry during food preparation. Observed food employees with jewelry on arms and hands. CDI Employees were educated on when to wear jewelry.
2-402.11 Effectiveness - Hair Restraints (C) Hair restraints such as hats, visors, hair nets, and beard guards must be worn by food employees involved in food preparation. Observed employees without hair restraints on. Provide employees with hair restraints. |
|
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 (C) Equipment shall be kept in good repair. Replace shelving that is starting to rust in walk in cooler and above 3 compartment sink. Align doors on bottom of hot holding unit that are off track. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept clean and free of accumulation. Thoroughly clean outside of equipment. Thoroughly clean outside of dry storage containers. Thoroughly clean shelving in walk in cooler. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C) A storage surface for outside dumpster shall be made of concrete or asphalt slop to drain. Observed new dumpster in place at back of restaurant. If dumpster is being used, place onto a concrete or asphalt pad. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary. Thoroughly clean concrete pad underneath outside grill. Thoroughly clean floors throughout kitchen.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) The premises shall be free of items that are unnecessary for operation. Remove items from around back of restaurant that are not in use.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be kept in good repair. Replace missing ceiling tile next to hood vents and handwashing sink. |
|