| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C- At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site. Repeat. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Rub hands for 10 to 15 seconds when washing hands and turn faucet off with a clean barrier after handwashing .Observed food employee not vigorously rub hands for required time and then turn faucet off with their bare hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF - Hot water shall be accessible at handwashing sinks above 100 degrees F. Observed hot water not working at handwashing sink. Verification required by 2/13/16. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal so cross contamination is prevented. Observed raw shell eggs stored over sauce. CDI, operator relocated foods during inspection. Improvement made since previous inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed operator state that they placed wrong month on discard date with TCS foods. CDI by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed chicken cooling on prep table. CDI, operator placed chicken on baking sheet and relocated chicken to walk in cooler to rapidly cool. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF - Provide a small diameter probe thermometer to measure thin foods. Observed no small diameter probe thermometer available for use. Verification required by 2/13/16. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C - Wear effective hair restraints. Observed food employee not wearing a hair restraint. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer buckets in between uses. Observed wet and soiled cloth at food prep wok station, at 3 compartment sink and on prep table. Repeat. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed ceiling lights out in kitchen and low light provided. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile damage near back exit door. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - Provide required intensity of light in food preparation areas. Observed ceiling lights out and prep area lighting was dark. Replace non functioning lifghts. |