| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No staff members present have ANSI approved food management training. A CFPM should be present during all hours of operation. REPEAT. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C). Observed many employee beverages stored amongst food establishment items. Employee beverages shall be stored in a location where they cannot contamination food, equipment, utensils, single-use items, or linens. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed:
- Raw chicken stored over eggs in the WIC
- Raw chicken stored over RTE sauces in the prep unit
Raw foods shall be stored according to their final cook temperature, with raw foods always stored below RTE (ready to eat) foods to prevent cross contamination. REPEAT. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Raw eggs, chicken tempura, and eggrolls were stored on the counter at ambient temperature. Foods were holding over 41F. All cold TCS foods shall be held at 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). A few TCS foods in the prep unit did not have date marks. All TCS foods shall be marked with the date of preparation or date of discard (7 days, including date of preparation as day 1). REPEAT. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage - Medicines (P) (Pf). A bottle of CoQ10 was stored on a shelf over the prep unit. Medications shall be stored in a location where they cannot contaminate food, equipment, utensils, linens, or single-use items. CDI- Relocated. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf). Many flies present throughout. Measures shall be taken to control the presence of pests on the premises. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Raw chicken and peppers stored on the floor in the WIC. All food shall be stored at least 6 inches above the floor. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). Many wet rags stored on counters throughout. Wet wiping cloths shall be stored in sanitizing solutions in between uses. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Many bowls being used as utensils. Utensils also seen stored in a bucket of stagnant water. All utensils shall have a handle, and be stored on a clean, dry surface, in running water, or in hot water of at least 135F. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Boxes of single-use trays stored on the floor in the dining room. All single-use items shall be stored at least 6 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The WIC floor is coming up and has cardboard coverings and the ceiling of the WIC is falling down, being held up with wood. Repair is needed. REPEAT.
4-205.10 Food Equipment, Certification and Classification (C) Several pieces of household equipment throughout. All food service equipment shall be ANSI approved for sanitation. REPEAT. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). All equipment throughout has an accumulation of grease, dirt, encrusted food and residue and needs to be thoroughly cleaned. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). All physical facilities (floors, ceilings and walls) have an accumulation of grease, dirt and residue. Physical facilities shall be cleaned frequently. REPEAT
6-201.11 Floors, Walls and Ceilings - Cleanability (C). Many floor tiles throughout are cracked and chipped. Floors shall be easily cleanable. REPEAT.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C). Many random items (tools, equipment, etc.) present throughout establishment. Keep premises free of unused/un-needed items. REPEAT. |