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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C); Provide a certified food protection manager at all times of food preparation and serving. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C); Employee beverages stored on prep surfaces. Store employee beverages below prep surfaces and separately from clean dishes, single service items, and establishment foods. Repeat. CDI-Moved to rack behind hot hold unit. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P); Employees are placing raw hamburger onto the grill and using the same gloves to shake seasonings onto the meat. Employees should remove gloves first and then place seasonings on hamburger to avoid contamination of the seasoning shaker. CDI-Talked with employees about changing procedure.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Re-seal large bags in dry storage area. Store bags in a clean container with lid or wrap with plastic wrap. Country ham stored above ready-to-eat foods. Store country ham as a raw meat and in order of final cook temperature. CDI-Talked with employees about resealing dry foods and correct storage of foods. Country ham was stored with raw meats and under ready-to-eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers (C); A 5 gallon bucket is being used to hold sanitizer in the 3 compartment sink. Large sheet pans, pots, etc. are not able to be submerged in the sanitizer. Food contact surfaces are required to be fully submerged in sanitizer for 7 seconds. Employee stated they would pour sanitizer from the bucket over the dishes to sanitize because the sink does not hold water. An intent to suspend the permit is in place and remains in place until the sink can be used for sanitizer and dishes can be submerged. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P); Foods cooked yesterday were 68 and 45 degrees. Cool foods from 135 degrees to 70 degrees in 2 hours and from 70 degrees to 41 degrees in the next 4 hours. When cooling foods, use metal pans and leave foods uncovered until cooled. Divide food into smaller portions or spread out on a flat pan to cool quicker. Once cooled to 41 degrees, place food back into a container and cover with a lid. CDI-Foods were discarded and discussed cooling methods. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Cooked broccoli was stored on top of other foods in the hot hold unit. Cooked foods must be stored down into the wells in order to hold temperature. Chicken tenders were not holding at 135 degrees. Cooked broccoli was placed into another pan and placed down into the unit to hold hot. Chicken tenders will be added to the time agreements. CDI. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Sanitizer bucket for wiping cloths was 0 ppm Cl. Maintain sanitizer at 50-200 ppm Cl. Wet cloths were stored outside of the bucket. Once wet, store cloths in the bucket of sanitizer. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C); Clean wall near hand wash sink and vent by hood (dusty). |
|