| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation-certified person not present during much of inspection. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager-manager who was primarily present is not certified. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may be used only for handwashing-observed handsink w/ice in it do not use handsinks as dump sinks-CDI by cleaning out sink |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch - observed food debris on pans (metal & lexan) and can opener-CDI by discarding utensils. 4-501.114 Maintain sanitizer at correct concentrations-observed 'sanitizer' in sink at 0 ppm, 'sanitizer' in bottle at >>>200ppm, bleached out strip-need bleach sanitizer 50-100ppm-CDI by re-mixing sanitizer |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 (B) Quickly cool foods (TCS) that are prepared from room temperature ingredients. Observed tartar sauce in several locations at 46,67, 60F - pre-chill ingredients and loosely cover to allow for quicker cool down - CDI by disposing of some tartar sauce - same issue for cole slaw, found at 42, 54F - CDI by disposing of this cole slaw. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) Maintain TCS foods in cold holding at 135F or above - observed improperly iced tartar sauce, egg wash, and cole slaw - must have ice as deep as food is high and assure that all items are being properrly chilled - recommend either proper mechanical refrigeration or food in sealed cups to be placed into container manufactured with drain holes to be be used with ice on top of food, drainage pan below for water - CDI by quickly chilling and discarding, depending on time made |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, or if the label is incorrect- observed tartar sauce with no date, marked Thursday, at 47F- CDI by correcting label to today's date, rapidly chilling |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers- observed unlabeled degreaser and unlabeled sanitizer- CDI by labeling containers |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented pans, large ice baths and active stirring. Cold air must surround the food to remove the heat- egg wash, cole slaw, and tartar sauce not properly chilled, much warm air surrounded containers- keep in refrigerator or properly ice |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-202.112 Provide and properly position an air thermometer in cold holding equipment- observed refrigerators without thermometers- obtain and place at door of refrigerator units to read temperatures of warmest portions of refrigerators for proper temperatures |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11(A) Use head coverings to restrain body hair from contacting exposed food, equipment, and utensils- observed employee at hot line handling food with no hair restraint |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean dry place, in food with handles out- found scoop for cole slaw stored on greasy counter/fryer top |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing- observed pans wet-stacked- allow to thoroughly air dry prior to stacking |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
.4-904.11 Display and handle single-use and single-service articles to prevent contanimation- observed stacks of cups at front customer area not in plastic sleeves or cup dispensers- need to protect cups with plastic sleeves or otherwise to protect from splash, dust, mishandling, sneezes, etc. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, is ANSI certified or equivalent- observed non-NSF can opener; do not re-use cardboard boxes for storage or mayo jars. 4-501.11 Maintain equipment in food repair- observed rusted can opener, torn gaskets on reach-in refrigerators, rusted shelves in most refrigerators, rusted ice bin for cole slaw on hot line rusted, broken door handle on 1-door Delfield reach-in, rusted speed racks in walk-in cooler- need to repair/replace broken/torn gaskets, door handles, can opener, ice bin for cole slaw- replace or have professionally epoxy-dipped any rusted shelving - DO NOT PAINT! 4-502.11(A) Maintain utensils in good repair- observed broken fryer baskets and breading baskets- these represent a physical hazard to employees and to patrons if metal breaks off in food- discard these and replace with new ones. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized- observed numerous scarred cutting boards |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse and sanitize solutions clean- observed food debris in rinse and sanitize3 solutions in 3-compartment sink vats- get grease and debris off in wash vat before rinsing and sanitizing |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C) Keep surfaces clean to avoid the buildup of dust, food residue, or debris- observed dirty gaskets on refrigerator doors, dirty speed rack wheels, dirty shevles for dry items |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance- observed area around grease barrel in much need of cleaning |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls and ceilings shall be maintained in good repair- observed dirty floors throughout, missing baseboard coving, need to seal around back door as opening are observed- wall behind ice machine damaged, needs replacement of damaged portions- observed dirty walk-in fan covers |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, linens or single-use articles- observed unshielded lights at fryer area and in back storage/prep area- need shatterproof/shielded lights or solid fixture covers |