| 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) - At least one employee with supervisory responsibility shall be a certified food protection manager through an ANSI accredited program. No ANSI certied food protection manager on site at the time of the inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)- Employee drinks shall not be stored on or above any food, prep surfaces, clean equipment, utensils, linens, or single service items. There was an open employee drink on the microwave and another employee drink on a shelf above ketchup packets. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Raw animal foods shall be stored according to their final cook temperatures and separate from Ready To Eat foods. One box of raw chicken was stored above potatoes in the walk in. CDI by employee moving the chicken to the bottom shelf. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- All food contact surfaces shall be maintained clean to sight and touch. There was some food debris on the food thermometer, and flour on a colander on the drying rack. CDI by the PIC moving to the 3 comp sink for washing, rinsing, and sanitizing. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P)- If time as a public health control (TPHC) is utilized for a maximum of 4 (or 6) hours, the food shall be marked to indicate the time that is 4 (or 6) hours past the point in time when the food is removed from temp control, and any food left over after 4 (or 6) hours shall be discarded. Establishment is using TPHC for hot items in display case (i.e. fried chicken, corndogs, pizza sticks, etc). These items were not marked with any time. CDI by the PIC marking the time 4 hours after they were made on the items. FULL POINTS MAY BE DEDUCTED FOR REPEAT VIOLATIONS. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)- Chemical sanitizers or other chemicals antimicrobials applied to food contact surfaces shall not exceed toxic concentration levels (400ppm Quat). Sanitizer in a bucket and the sanitizer in the 3 comp measured >500ppm. CDI by the PIC diluting the sanitizer with water, then confirming it was between 200 and 400ppm. |
|
47
|
0
|
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) Shelving in walk in cooler is rusting. Replace split gaskets in reach in freezer & gasket on walk-in cooler. Equipment shall be in good repair & proper adjustment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)- The temp of the wash solution for manual warewashing shall be maintained at 110F or above unless otherwise specified by the cleaning agent’s manufacturer.The wash solution was 86F while in active use. VERIFICATION REQUIRED: EHS WILL RETURN IN 10 DAYS TO CONFIRM WASH TEMPERATURE OF 110F OR GREATER. See violation #50 for more detail. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Nonfood contact surfaces shall be maintained clean. Fan covers in walkin cooler should be cleaned more frequently/thoroughly to prevent buildup. The shelving in the walk in needs to be cleaned more frequently. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf)- Hot water systems should be enough to meet the peak hot water demands throughout the food establishment. Hot water at the 3 comp sink was 96F at it's highest. it must be at lease 110F for warewashing. VERIFICATION REQUIRED: EHS WILL RETURN IN 10 DAYS TO CONFIRM THE HOT WATER IS CAPABLE OF MAINTAININFG 110F. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Outside mopsink is holding water and should be snaked out so that it is functional. Once cleared, keep cover in place to prevent leaves/debris from clogging this. Mopsink is required for obtaining water for mop bucket & dumping mop bucket contents. These items cannot be dumped in toilets or outside. Water was draining very slowly when checked. FULL POINTS MAY BE DEDUCTED FOR REPEAT VIOLATIONS |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)- A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean. There was a significant amount of grease buildup outside the grease container. Points may be deducted on the next inspection if not corrected.
5-501.114 Using Drain Plugs (C)-Drain plugs shall be kept in place on dumpsters. Drain plug is missing from dumpster |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Damaged tiles are present throughout kitchen. Physical facilities shall be maintained in good repair.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Coving in kitchen is not securely attached to wall and sealed. Reattach coving in perimeter of kitchen, and seal with caulk. Concrete floor in walk in cooler is not sealed and therefore not easy to clean. Floors shall be smooth, non-absorbent, and easy to clean. Coving shall be securely attached and sealed in a manner there are no crevices.
6-501.12 Cleaning, Frequency and Restrictions (C)-Clean facility as often as necessary to maintain clean. Additional cleaning needed around floor/wall junctions and on the floor of the walk in. |