| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf) The facility did not have employee health policy. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI, the manager was made aware of the change and provided with a copy of the updated policy. |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) The facility did not have a vomit and diarrhea clean up plan. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI, the manager was made aware of the change and provided with information on what should be in a plan. Form provided during the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P), observed raw ground beef and steak above vegetables. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI, PIC rearranged food at the right order. |
|
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), observed few TCS food above 41 at tall reach in and walk in cooler. Maintain TCS foods in cold holding at 41F or less. CDI, PIC discarded TCS food above 41. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf), Observed tomato, sliced cheese, dressing in small containers without date marking, Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI, PIC date marked all TCS items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf), observed chemical bottles without labeling. 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. CDI, PIC labeled chemicals bottles. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf), no thermometer provided to test cold food. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Verification is required on 10 days on July 07, 2022. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on food prep surfaces at the beginning of the inspection. CDI, Items were removed and placed into sanitizer bucket. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Equipment shall be maintained in good repair. Gaskets at reach needs to be replaced, and tall reach in ambient air read 47. Replace gaskets and adjust tall reach in. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf), Missing sanitizer test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. CDI, provided a small quantity of strips to the PIC. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C), floors behind equipment, walls and ceiling need to be clean. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition, You must clean the vents in the food preparation areas and also in the toilets. Intake and Exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
6-303.11 Intensity - Lighting (C), light intensity in walk in cooler is below 10K. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. |