| 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)
THE PERSON IN CHARGE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM.
There was not a Certified Food Protection Manager present during the time of the inspection. *REPEAT* |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 CLEANING PROCEDURE (P)
EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS FOR AT LEAST 20 SECONDS, USING A CLEANING COMPOUND IN A HANDWASHING SINK.
Observed Manager and an employee washing their hands for less than 10 seconds during the entire handwashing process. EHS provided coaching that proper handwashing should take a minimum of 20 seconds.
Both the Manager and employee immediately rewashed their hands, adhering to the 20 second requirement. CDI. |
|
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
FOOD EMPLOYEES SHALL WASH THEIR HANDS EXCEPT WHEN WASHING FRUITS AND VEGETABLES; EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. P
Observed food employee removing ready-to-eat tortillas from the grill with bare hands.
Employee discarded the tortillas. CDI |
|
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)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE MAINTAINED AT 41F OR LESS WHEN COLD HOLDING.
Observed raw steak improperly cold holding (45F) in the prep cooler.
Manager put ice on the steak to lower the temperature to 40F. 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 CHEMICALS SUCH AS CLEANERS AND SANITIZERS SHALL BE CLEARLY IDENTIFIED WITH THE COMMON NAME OF THE CHEMICAL.
Observed white sanitizer bucket missing name label.
Manager labeled sanitizer bucket. CDI. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME OF FOOD (C)
EXCEPT FOR CONTAINERS HOLDING FOOD THAT CAN BE UNMISTAKABLY RECOGNIZED SUCH AS DRY PASTA, WORKING CONTAINERS HOLDING FOOD OR FOOD INGREDIENTS THAT ARE REMOVED FROM THEIR ORIGINAL PACKAGES FOR USE IN THE FOOD ESTABLISHMENT, SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD.
Observed name labels missing from squeeze/sauce containers in the prep area.
Manager labeled the squeeze bottles. CDI.
*0 POINTS TAKEN* |
|
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)
EQUIPMENT SHALL BE MAINTAINED IN A STATE OF GOOD REPAIR AND CONDITION.
Observed knobs missing from the stove and the grill. *REPEAT*
4-101.19 NONFOOD-CONTACT SURFACES (C)
NONFOOD-CONTACT SURFACES OF EQUIPMENT THAT ARE EXPOSED TO SPLASH, SPILLAGE, OR OTHER FOOD SOILING OR THAT REQUIRE FREQUENT CLEANING SHALL BE CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT, AND SMOOTH MATERIAL.
Observed a pallet constructed of exposed wood being used to store food items off the floor. Exposed wood is not smooth and easily cleanable. EHS recommends sealing the wood or installing PVC shelf liners to ensure the surface can be properly cleaned and maintained.
Observed chipped paint on shelving used for drying clean dishes. Manager stated that a replacement shelf has been ordered and will be installed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 DESIGNATED AREAS.
AREAS DESIGNATED FOR EMPLOYEES TO EAT, DRINK, AND USE TOBACCO SHALL BE LOCATED SO THAT FOOD, EQUIPMENT, LINENS, AND SINGLESERVICE AND SINGLE-USE ARTICLES ARE PROTECTED FROM CONTAMINATION.
Observed employee beverages stored co-mingled with food intended for use in the mobile food unit within the reach-in cooler. EHS recommends providing a designated bin for employee food and beverages and storing it on the bottom shelf of the reach-in cooler to prevent potential contamination of food items. The bin should be clearly labeled “Employee Food and Drinks” to ensure proper segregation.
*0 POINTS TAKEN* |