|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration (PF) - The PIC is no longer a certified food protection manager (CFPM) due to her ServSafe expiring. Additionally, priority violations were observed during the inspection. The PIC shall demonstrate knowledge of food safety through 1 of 3 ways: being a CFPM, achieving no priority violations during the inspections, or answering a series of questions regarding food safety practices in place at the establishment. CDI - PIC provided Demonstration of Knowledge handout. REPEAT |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - The PIC's ServSafe expired in April of 2024 and she is no longer a CFPM. The PIC, at the time of the inspection, shall be a CFPM. REPEAT |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - There was heavy leftover food debris found behind the blade of the slicer. The PIC stated she would breakdown the slicer and wash, rinse, and sanitize. All food contact-surfaces shall be clean to the sight and touch. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P) - Several pans of macaroni and cheese were found in the hot holding cabinet between 105-115F. A pan of rice was 80F and a pan of pinto beans was 71F in the steam table. All of these items were determined to be reheating. After discussion regarding the design and purpose of the equipment, the PIC removed the items from the hot holding areas and placed them on the stove/oven to more rapidly reheat. All previously cooked/cooled TCS food shall be rapidly reheated to 165F within 2 hours before hot holding. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - The containers of sugar and flour were not labeled. Label all working containers of food, unless unmistakable such as dry pasta. |
|
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) - Some wet stacking of pans was found during the inspection. Store clean equipment and utensils in a self-draining position that allows air drying. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Clean inside of the cabinets of the shelving unit next to the make line refrigeration unit and around the table supporting the slicer. All non-food contact surfaces shall be kept clean. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Replace damaged floor and wall tiles throughout the building. All physical facilities shall remain cleanable and in good repair. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions (C) - Clean the wall and the fan (attachment) adjacent to the cooking area. |
|