|
|
| 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 Certified Food Protection Manager
Observed that the PIC did not have a certified food protection manager certificate. (A) The PERSON IN CHARGE shall be a certified FOOD protection
manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Still in the grace period. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Observed employee drinks stored above ready to eat foods in the reach in cooler up front. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed cooked wings, cooked chicken, cooked gyro meat, cooked onions, meat balls, and boiled eggs that were being held above 41 degrees F. Maintain TCS foods in cold holding at 41F or less. P CDI Went over closing the make top when not getting wings and cooked chicken out of the make top. Discussed not overfilling the containers in the make top with TCS foods to keep them in the cold air of the unit. PIC stated that they have had trouble with the walk in cooler lately. PIC voluntarily discarded all TCS foods that were above 41 degrees F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Observed the walk in cooler and the wings make were not able to hold TCS foods at or below 41 degrees F. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Verification needed. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Observed containers of TCS foods in the walk in cooler that were on the bottom shelf and uncovered. Protect food from contamination sources not specifically noted by code. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Observed employees working with foods while not wearing any hair restraints, including beard guards. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) - Wiping Cloths, Use Limitation: Observed soiled dry wiping cloths on the prep surfaces. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 - Repairing: Observed damage to the floor around the oven/pizza make station. 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. |
|