| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
P, Pf violations found.
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
PIC not manager food certified.
2-102.12 - Certified Food Protection Manager:
(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. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
Missing soap at hand wash sink - replace.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
Do not place food in pot sink, contamination risk from dirty items.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
Date mark any potentially hazardous food items that have been opened for manufacture's packaging or prepped in kitchen - 7 day hold only.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Need more refrigeration and freezer space. Mistakes made because we have limited thawing space in reachin refrigeration unit - need bigger unit or more units.
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Do not thaw at room temp - no food prep sinks, thaw as part of cooking process or in refrigeration.
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Keep scoops handle up in dry goods, keep drygood units covered. Lids slightly up to allow access.
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Replace shelves cracked in reachins, replace cracked dry storage food units in storage room. replace knife rack to wall. repair the door to the dish unit - not closing properly.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Clean can opener after each use, clean knife rack, drawer, container at door to dish unit, clean inside of reachin freezer.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Keep all storage off floors in storage room, repair wall damage as needed in areas - needs to be smooth and cleanable - sealed shut. Repaint as needed in kitchen areas.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |