|
|
| 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); Core; Certified food protection manager certificate expired in 2020. No certified food protection manager on duty with up to date certificate. A certified food protection manager shall be on duty at all timed during operation. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Box of unwashed mushrooms stored above steamed broccoli in the walk in cooler. Separate unwashed produce from ready-to-eat foods. |
|
22
|
0
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Tuna cold holding at 42.3F in the top of the prep table. Maintain TCS foods in cold holding at 41F or less. -P CDI, tuna moved to cool down. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) When questioned about thawing, per PIC food is thawed in a container of water without running water flushing out loose particles in an overflow. Use approved thawing methods. Pf CDI, education. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Employee entered the kitchen to aid in food prep without a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) Scoop stored in container of cooked chicken with the handle touching the chicken and inside the covered container. In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (B) Scoop stored in uncooked rice with the handle touching the rice grains. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Grease buildup on the side of fryer, flat top grill, and under grill and other equipment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the buildup of soil residues. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; facility in poor repair. Paint chipping on walls and broken floor tiles in kitchen area. 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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Employee food stored with food meant for customers in the reach in freezer and prep table. Designate and use an area for the orderly storage of employees' clothing and possessions. |
|