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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
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manger. PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not currently have the CFPM but has a scheduled test date. Facility is still within their 210 window to receive certificate. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method. - P - Observed employee wash hands at 3-comp sink for less than 20 seconds. CDI - discussed with PIC who had employee wash hands again at handsink.
2-301.15 Where to Wash. Only wash hands in a handwashing sink. - Pf - Observed employee washing hands at 3-comp sink. CDI - discussed with PIC who had employee wash hands again at handsink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Handsink was completely blocked by the reach-in cooler that had slid over during travel and was not fixed upon beginning operations. Pizza paddle and cups were stored on handsink, as well. CDI - reach-in moved over to allow room to access handsink, and paddle and cups were removed. Recommend bolting reach-in into place to prevent blockage of the handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods by type and from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed open package of raw philly steak in the reach-in freezer stored above fries and bread. Observed raw shrimp stored above cole slaw in the prep cooler. Bag of raw chicken was stored touching a bag of hot dogs and an opened chub of ground beef in the bottom of the prep cooler, as well. CDI - items rearranged properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Prep cooler holding foods at 48-50F. PIC stated the unit had been turned on once they arrived, which was at 10:46 AM. PIC stated the MFU cannot be turned on during transit, so foods were out of temperature during travel, approximately 30-45 minutes. CDI - temperatures began dropping at end of inspection. Recommend using ice to transport foods during travel if coolers cannot be turned on in transit. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean pizza paddle and stainless cups were stored on the handsink, being splashed by use. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - Food equipment must be used as the manufacturer intended. The food warmer on the MFU was actively being used to reheat chili and nacho cheese. This unit states it is a food warmer, not a re-thermalizer. Recommend using the stove top to rapidly reheat foods to 165F and then transferring to food warmer. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. One of the tanks is leaking under front end of the MFU. Unable to determine which tank is leaking. Have repaired. |
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