| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT-2pts Observed No employee/manager present, during the inspection, certified in a food protection managers course. Work towards the inspection. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P 0pts- Observed employee bare hand RTE chips and cheese. CDI- Employee voluntarily discarded the items and was instructed to wash hands and don gloves. EHS observed proper handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 0pts- Observed uncovered lemons at wait station. Cover items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 0pts- Observed dish machine functioning at 156F on temp disk after three cycles. CDI- Employee brought temp back to 161F during the inspection. All items were re-washed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT 3pts- Observed burgers (127), hot dogs (130), gravy (118) and meat loaf (120) all below 135F. CDI- PIC brought all items well above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT 1.5 pts- Observed cut tomatoes at 53F. Items were stacked above cold hold line. CDI- Employee voluntarily discarded cut tomatoes that were above 45F.
NOTE: In 2019, if TCS items are not below 41F a violation of this rule will occur. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several working squeeze bottles and shakers not labeled. Label items. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 0pts- Observed several fruit flies throughout the facility. Contact a certified pest management corporation to fix issue. |
|
42
|
0
|
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. 0pts- Observed a few stacks of pans stacked wet. Items were re-washed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT 1pt- Observed several split gaskets throughout the facility, a non-functional hood near the dish machine, and rusting shelving throughout the facility Repair or replace items.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing due to deep cuts and grooves. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf 0pts- Observed a 2 comp sink being used to wash, rinse and sanitize utensils. A VR will occur no later than 3/29/17 to help the facility obtain a variance application for the use of the 2 comp sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. Clean items as needed to reduce and prevent build up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged and missing ceiling tiles throughout the facility, missing tiles on the floor throughout the facility, detached baseboards, damaged FRP thrpughout, and a few holes throughout the facilities walls.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Observed absorbent ceiling tiles throughout the facility. Also observed plywood being used near the back hand sink on the floor. Repair or replace all items.
REPEAT 1pt |
|
54
|
0
|
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, utensils, linens or single-use articles. REPEAT 0pts- Observed missing light shield in kitchen area. |