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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 |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A)-(P) Person-In-Charge-Duties - Pf -- An unauthorized person entered the kitchen and picked up an order at the food prep area. (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination.The person in charge shall ensure this does not happen. The PIC was educated on this violation and future outside orders will be picked up at the table at the back door to avoid unauthorized entry. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C -- Handwash sign was missing at the dish area handwash sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. A sign was left with the manager. |
|
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 -- Observed potatoes and pizzas inside line 3 heating cabinet and serving line, including baked sweet potatoes holding on the line below 135°F for less than 2 hours. Store TCS foods at 135°F or above when hot holding. An emergency TPHC (Time as a Public Health Control) was placed on the food items since lunch was being served. Procedures and examples were given to the PIC for hot items, if approved and education was given. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition - P -- Observed small head of cut cabbage in the walk-in cooler stored past the discard date. TCS food may only be held a total of 7 days including the prep/open date. The person in charge voluntarily discarded to correct the violation. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed a half sleeve of single-service cups stored uncovered, directly on the shelf. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed one cracked plastic container. Utensils shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed dust on the fan above the clean dish area. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 0 pts. |
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