| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf). No paper towels available at the handwashing sink. All handwashing sinks shall be supplied with hand drying devices. CDI- Restocked. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Observed multiple gallons of milk with expiration dates of January 25. Products shall be discarded if they exceed manufacturers expiration dates. Also observed, 2 pans of sausage with date marks of 1/21/26. PIC stated these products were just made last night. Ensure date marking is consistent throughout. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Multiple pans of sausage cooling on a cart at room temperature. Sausage temped at ~84F. Once foods reach 135F, active cooling measures must be taken to ensure that foods cool properly. CDI- Moved to WIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Multiple boxes of food stored on the floor in the dry storage area and WIF. All food shall be stored above the floor. CDI- Establishment received a delivery prior to inspection, boxes relocated to shelving. |
|
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). A few boxes of single use items stored on the floor in the dry storage area. Single-use items shall be stored at least 6 inches above the floor to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). One of the metal covers on the proofing oven is damaged and unable to remain attached. All equipment shall be maintained in good repair. PIC stated parts for repair have been ordered. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Produce prep sink has a leak coming from the seal where the sink basin/pipe join. Plumbing systems shall be maintained in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). Floors near the cookline have grease and grime accumulation. Physical facilities shall be cleaned frequently to prevent any accumulation of soil residues. |