| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16)-PIC did not meet criteria for demonstrating knowledge through no priority violations, food protection certificate, or food safety knowledge. (Repeat). |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager-PIC does not have a food protection manager certificate. At least one manager per shift shall be a certified food protection manager whose passed a food protection manager exam. (REPEAT). |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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. A coffee was stored on a food prep surface. CDI by PIC moving coffee. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 Handwashing Cleanser, Availability (Pf)- Each handwashing sink shall be provided with a supply of hand soap. There was no handsoap in the men's restroom. Per discussion with the PIC, they do not have replacement for it. The handsink at the kitchen and in the women's restroom do have soap.VERIFICATION REQUIRED: EHS WILL RETURN IN 10 DAYS TO CONFIRM HAND SOAP IS SUPPLIED AT ALL HANDSINKS. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Chemical sanitizer used for sanitizing food contact surfaces shall be maintained at proper concentration (25-49ppm @120F or above , 50-99ppm b/w 75F-120F, or 100ppm b/w 55-75F) for chlorine-based sanitizer solutions. Cl sanitizer in a bottle was at 0ppm. CDI by PIC refilling with sanitizer that tested 50-100ppm. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 Reheating for Hot Holding (P)-TCS food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165*F for 15 seconds. Reheating for hot holding shall be completed within 2 hours. Chili that was in crock pot was at 125F. PIC stated that they put it into the warmer about 2.5 hours before the temperature was taken. Discussed heating chili before putting into the crock pot with the PIC. CDI by voluntary disposal by PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)-Maintain all TCS foods at 41F or less. Hisense brand cooler was holding chili at 51Fand hotdogs at 46F. The ambient air temperature was 46F. Per discussion with the PIC, they can use the other cooling unit for all TCS foods it doesn't get fixed. Do not use this unit for TCS foods unless/until it fixed. CDI by the PIC voluntarily disposing of the hotdogs and chili. Ham and sliced tomatoes were sitting on top of the lids in the prep top at 45-46F. The PIC stated that these items were prepped about 2.5 hours before the temperature was taken. CDI by moving for rapid cooling. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. An open container of hotdogs that were opened more that 24 hours prior to inspection were not date marked. CDI by voluntary discard of hotdogs by the PIC for temperature. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) --PIC has written TPHC plan and reported that this is being used on grab n go pizza's. Times were not marked on pizza box at time of inspection. CDI by marking the pizzas with the discard time. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf)-TCS food can be thawed under refrigeration of 41F or below, as part of the cooking process, or completely submerged in running water at 70F with sufficient water velocity to agitate loose particles in an overflow, and so that the food product does not rise above 41F. BBQ pork was thawed in microwave defrost cycle. CDI by rapid cooling. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- Single service items shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor.Single use trays are being stored in boxes on the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification- Hisense brand cooler & small crock pot are not commercial NSF certified or equivalent. Equipment used in food service must be NSF or equivalent except for toasters, mixers, and microwaves. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)-Roller function on hotdog roller is not working properly. Per discussion with the PIC, the hotdog roller is not currently in use. (Repeat)
4-101.19 Nonfood-Contact Surfaces (C)-Black shelf next to prep cooler is not easily cleanable and free of breaks, seams, etc. Recommend replacing this or caulking the crevices so that the tops are not areas where crumbs can easily fall into. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods-Address water damage on ceiling in men's restroom. (Repeat)
6-201.11 Floors, Walls and Ceilings - Cleanability-Popcorn ceiling above food prep area is not smooth, easily cleanable. (Repeat) Previous water damage noted on wall/baseboard/floor beneath 3 comp. sink. Seal hole in floor in front of counter on customer side. Wood floors in kitchen/dish wash area should be re-sealed at a frequency that makes them non-absorbent and easily cleanable (Repeat). Buildup/staining noted on handsink in men's bathroom. |