| 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 certified food protection manager present during the inspection.
The person in charge shall be a certified protection manager. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.15 Where to Wash (Pf) Handwashing procedure is to only occur in a hand sink. Noted employee entering work and washing hands in the 2 compartment sink.
2-301.14 When to Wash (P) Noted employees switching from cooking raw foods and preparing ready to eat items simultaneously. Noted employees changing gloves without washing hands in between.
CDI instructed employees of proper handwashing. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) Food employees may not contact exposed, read-to-eat food with their bare hands. Noted employee preparing sandwich with their bare hands. CDI instructed employee to discard buns that were touched with bare hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-204.11 Handwashing Sinks - Location and Placement (Pf) A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing and warewashing area. Noted only handsink in the establishment not in a convenient location and blocked by customers at all times due to bar stools placed directly in front of the handsink. Will need to verify that the hand sink has been made to allow convenient access for use by employees. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw animal foods need to be separated from ready to eat food items. Noted raw foods in the true refrigeration merchandiser stored with slaw and above lemonade. CDI instructed PIC to rearrange items to achieve the proper storage. Left storage handout with PIC. |
|
22
|
0
|
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) TCS food items need to be held at 41F or below. Noted sliced cheese being stored next to the grill. Cheese tempted at 67. CDI instructed PIC to discard and keep cheese in the prep refrigerator next to the grill. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Chemicals need to be labeled when they are removed from working containers. Noted spray bottle with awesome. CDI instructed PIC to label the bottle. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) There needs to be a thin probe food thermometer present at all times in the establishment. Requested thermometer from PIC. Will need to verify that one has been provided. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Dead insects need to be removed from devices and area of the establishment at a frequency to prevent another harborage of insects or rodents. Noted dead insects in the bathroom. Noted excess amount of insects in elimination devices in the establishment. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
Yes |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths are to be stored in a container of sanitizer at the appropriate concentration. Noted wet wiping cloths stored on prep surfaces in the establishment. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
Yes |
3-304.12 In-Use Utensils, Between-Use Storage (C) Scoops handles need to be kept out of the ice bin. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be maintained in good repair. Noted torn gasket on the prep refrigerator.
4-205.10 Food Equipment, Certification and Classification (C) All equipment needs to be accredited with an ANSI program. Such as NSF. Noted possible domestic freezers in the establishment. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)Need to clean food debris from gaskets and the shelves of the refrigeration units. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
Yes
|
No |
5-402.13 Conveying Sewage (P) Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system that is maintained and operated according to law. Noted backflow flowing back into the establishment under the 2 compartment sink and possibly under the ice box. The ice container has water pooled under it with cloths wrapped around the air gap. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
Yes |
6-501.19 Closing Toilet Room Doors (C) The restroom door needs to be equipped with a self closure. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-305.11 Designation - Dressing Areas and Lockers (C) Employee items need to be stored away from any items used in the establishment. Noted employee drinks stored with food in the true refrigeration unit. |