| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C). Employees at the establishment have Food Handler certifications. One employee has a Food Management certification, however it expired in 2019. A Certified Food Protection Manager should be present during all hours of operation. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C). EHS saw no handwashing sign in the men's bathroom. All handwashing sinks should be supplied with handwashing signs. CDI- EHS provided handwashing sign. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf). Observed a raw hamburger patty in the prep top that was beginning to brown. Food that is unsafe shall be discarded according to an approved procedure. CDI- PIC discarded. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Raw eggs were stored under ground beef in the WIC. Foods shall be stored according to final cook temperature with RTE foods always at the top. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Several metal pans used to hold containers of food in the prep top and the plate in the white microwave are heavily soiled with food residue. The ice machine has an accumulation of mildew. All food contact surfaces shall be cleaned frequently to prevent any accumulation of substance. Additionally, a bucket of chlorine sanitizer had no strength. The mechanical dishwashing machine is not properly dispensing chlorine sanitizer. Chemical sanitizer must be used, operated and maintained in accordance with the manufactures instructions (chlorine 50-200 ppm). CDI- PIC added bleach to the sanitizer bucket to increase the strength to an appropriate concentration. VR to ensure proper concentration of sanitizer in the mechanical dishwashing machine. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Upon arrival to the establishment, the WIF was not functioning and all frozen foods were partially thawed. Frozen foods must be kept frozen as intended. CDI- PIC moved all frozen foods to the upright freezers. Furthermore, a technician was called out during the inspection to service the unit. The WIF was running again when EHS left. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed a container of chili in the WIC with no date mark. If being held for more than 24 hours TCS foods shall be date marked to show when the food must be discarded (maximum of 7 days). |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.11 Frozen Food (C). Upon arrival to the establishment, the WIF was not functioning and all frozen foods were partially thawed. Frozen foods must be maintained frozen. CDI- PIC removed all foods from the WIF and placed into the upright freezers. A technician was called out to service the unit during the inspection. The WIF was running once again when EHS left. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf). During inspection PIC placed a container of shrimp on the counter to thaw. TCS foods shall be thawed:
- under refrigeration of 41F or less
- completely submerged under running water
- by cooking
- in the microwave if immediately transferred to a oven
CDI- PIC moved shrimp to the WIC. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Several containers of dry goods were unlabeled. Food must be labeled with the common name when removed from original packaging. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Clean dishes are being stored on a shelf lined with tinfoil and the tinfoil has an accumulation of food residue/debris. Utensils shall be stored in a clean location. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Observed several boxes of single-use items stored on the floor. Single-use items shall be stored at least 6 inches above the floor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). The RIF and prep unit have an accumulation of food residue and will require cleaning. Nonfood contact surfaces shall be kept clean. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
Yes |
5-501.17 Toilet Room Receptacle, Covered (C). There is no covered trashcan present in the women's bathroom. Female restrooms should have a covered trash receptacle for disposal of sanitary waste products. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
Yes |
5-501.115 Maintaining Refuse Areas and Enclosures (C). There is a lot of unnecessary/unused items outside near the waste unit. Refuse areas should be well maintained.
5-501.113 Covering Receptacles (C) The sliding door to the outdoor waste unit was left open. Receptacles and waste handing units shall be kept covered if not in continuous use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-201.11 Floors, Walls and Ceilings - Cleanability (C). Many sections of the floors, walls and ceiling throughout the kitchen are cracked, chipped and not constructed of smooth and easily cleanable materials. All floors, walls and ceilings shall be smooth and easily cleanable. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-202.12 Heating, Ventilation, Air Conditioning System Vents (C). The AC system behind the handwashing sink is leaking. Heating, ventilation and AC system vents shall not contaminate food, food-contact surfaces, equipment or utensils. |