|
|
| 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) The Person In Charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program.
No certified food protection manager was available during today's inspection. R |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Food that is prepared or opened (if packaged) and held for more than 24 hours at 41 F shall be discarded, sold, or consumed on the premises within 6 days of the food being prepared/opened.
An opened tub of commercial chili was observed in the reach in cooler with a discard date of 5/12/26. The PIC voluntarily discarded. CDI |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
The PIC was observed working with food without a beard guard on. EHS recommended purchasing beard guards. R |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair. The gaskets on the low reach in cooler door on the prep unit are torn and loose and need to be replaced. R |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Food residue was observed on the bottom of the prep unit during today’s inspection and needs to clean. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. R
4-602.13 Nonfood contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue. Nonfood contact surfaces, such as, all shelving (top and bottom) and front make line areas with food debris and residue. General cleaning needed in all these areas. R |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair.
There are scuff marks on the walls on the wall throughout the kitchen that need to be painted over. The bottom part of the partition wall next to the front prep table is bulging and loose from the wall and a piece of floor tile is missing. There is damage to a few area of the ceiling. All are in need of repair. R
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.
Extensive cleaning is needed on the walls, under the tables, under and around equipment, and racks, and all of the baseboards throughout the kitchen. Cleaning is also needed to the wall behind the soda fountain hoses. R |
|