| 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)
At least one Certified Food Protection Manager through an American National Standards Institute (ANSI)-accredited program shall always be present in the establishment.
There is no CFPM "Certified Food Protection Manager" certificate on duty. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)
FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf
Observed hands being washed at the 3-compartment sink since there was no hand soap at the hand sink.
EHS asked PIC to provide hand soap so employee could properly wash their hands. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
No hand soap was available at the handwashing sink.
EHS asked PIC to refill hand soap dispenser. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Refrigerated, READY-TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Observed food items such as sliced tomatoes, cut lettuce, Deli Turkey, Deli Ham and Coleslaw in both the low boy prep cooler and Walk in Cooler without any datemark.
Ham and Turkey were discarded since PIC did not know how many days they have been
refrigerated. Cole slaw, Slided Tomatoes and Lettuce was datemarked. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
Observed spray bottle containing sanitizer unlabeled.
Spray bottle was labeled. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
COMMENT
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
Observed extra large bin of flour unlabeled.
PIC made aware.
NO POINTS TAKEN |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
Observed Boxes of food and food items on the floor in the Walk in Freezer. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-402.11 Effectiveness - Hair Restraints (C)
Food Employee shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food.
Observed Employee preparing food without hair covering.
PIC made aware |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114
Observed wet wiping cloths and the grill and on the prep table in the kitchen; also no sanitizer solution was prepared in red buckets. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
Observed Styrofoam single use bowl used as a scoop in the flour.
PIC made aware. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
REPEAT
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in a state of repair and condition that meets food code requirements and manufacturer's specification. Repair / replace items as needed.
Observed top cover of pizza cooler is broken/ not attached.
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Multiuse FOOD-CONTACT SURFACES shall be: Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; P
Observed melted containers stored clean in the kitchen area.
Containers was discarded. CDI |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
COMMENT
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C)
If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
No trash can was in reach of hand sink.
PIC made aware.
NO POINTS TAKEN |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Cleaning, Frequency and Restrictions - (C);
Physical facilities shall be cleaned as often as necessary to keep them clean. Maintain facility clean.
Observed soil accumulation on floors especially under equipment, behind tables and in corners. and dusty vents in the kitchen area and restrooms.
Increase the cleaning frequency.
6-501.11; Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Physical facilities shall be maintained clean and in good repair. Surfaces should be smooth, sealed and easily cleanable. Repair areas as needed.
Observed missing toilet top in the woman's restroom. Observed the walls peeling in the woman's restroom. |