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|
| Critical Violations SHOWN in RED |
|
| NA=Not Applicable | |
NO=Not Observed | |
CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
Observed no certified food protection manager onstie today.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
| 16 |
1.50 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed salmon not reaching 145F throughout the product before service. Salmon discarded. A another piece was sent through and the product was burning on the underside before being done. VR in 10 days to ensure that this product, if being offered, is able to be fully cooked before service. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed TCS foods holding at >45F on the top of the small flip top.
Observed TCS foods on the front left of the walk in cooler holding at >45F.
VR in 10 days. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple boxes of food stored on the freezer floor. |
| 41 |
1 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
No |
3-304.12 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.
Observed knife stored between microwave and shelf where it was soiled- knife sent ot be washed. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair.
Observed a walk in cooler door that is damaged- repair so that it is easily cleanable. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on walk in fan, outside of containers(dry goods, water container). |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed a broken wall and missing baseboard near the back chopper. Observed build up on floor around doors, at the food pass thru, and under equipment. |
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