| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerThe person in charge (PIC) must be a certified food protection manager. Observed PIC unable to provide documentation of training. Points will be deducted after 1/1/14. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashProperly wash hands as required by the rules. Observed employee changing gloves frequently without properly washing hands in between or before food preparation. Gloves should not replace proper handwashing. CDI- by education and redirecting the employee to properly wash their hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceA handwashing sink may not be used for purposes other than handwashing. Observed the front handsink used to store knives in use. The knives were removed to be re-washed.6-301.12 Hand Drying ProvisionObserved no paper towels or other hand drying provision stored at the back handsink.6-301.11 Handwashing Cleanser, AvailabilityObserved no hand soap available at the back handsink. ALL handsinks should be properly stocked with soap and paper towels or other hand drying provision to allow for proper handwashing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all food contact surfaces clean. Observed build up on the beer taps. According to the PIC the taps are not used. Advised to maintain them clean to prevent pest harborage. CDI- cleaning process started and PIC contacted servicing company. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated FoodProperly discard any unsafe or adulterated foods. Observed brown, wilted lettuce stored for use inside the reach in cooler. CDI- by voluntarily discarding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required RTE, TCS items using either a 7 day/41F limit or 4 day/45F limit. Observed items including RTE lettuce and pepperoni slices not date labeled. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodProperly label all working containers of food with the common name of the food. Observed salt/sugar, tortilla chips and sauces in squeeze bottles not labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-801.11 Clean LinensProperly store all clean linens. Observed clean wiping cloths stored hanging over an opened trash bin (removed to be re-washed).4-803.11 Storage of Soiled LinensProperly store all soiled linens. Observed dried, dirty cloths stored inside the 2 compartment sink in a food prep area. Soiled linens shall be kept in a clean, non absorbant receptacle or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use articles. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed a leak inside the front prep cooler, the side area reach in cooler and a leak in the wall behind the side area handsink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsClean the floors at a frequency to prevent build up. Observed grease build up around the grease trap. Facility is to clean this area and contact servicing company to ensure the unit is not due for pumping. |