|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). Obtain a food protection manager certificate by |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Preventing Contamination from Hands (P) (Pf). Food employee was handling cooked hamburger patties without gloves. Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. CDI: Employee was asked to wear gloves. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Pizza in the hot box was hot holding below 135F. Time/temperature control for safety food shall be held at 135F or above. CDI: Pizzas were placed on time as a public health control and will be discarded within 4 hours of being out of temperature control. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P). Chlorine disinfectant wipes were stored next to unwrapped single use cups and hamburger patty box. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single use articles. CDI: Disinfectant was relocated. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy (Pf). Obtain an ambient air thermometer for the cooler. Ambient air measuring devices that are scaled in Celsius and Fahrenheit shall be accurate to 1.5C in the intended range of use. |
|
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). Pans were stored in the mop sink. Equipment and utensils shall be stored where they are not exposed to contamination. volunteer explained that the pans did not belong to them. Have pans relocated. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11(B) Cleaning Agents and Sanitizer, Availability (Pf). Employee was unable to locate the sanitizer. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available during hours of operation.
4-302.14 Sanitizing Solutions, Testing Devices (Pf). Employee was unable to locate sanitizer test strips. A test kit or other device that accurately measures the concentration of sanitizer solution shall be provided. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Paint the counter where the paint is chipping. Seal the exposed food. Physical facilities shall be maintained in good repair. |
|