| 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 Manager- Person in charge must be a certified food safety manager and present for inspection. No certified PIC present. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11 Preventing Contamination from Hands- Ready-to-eat foods may not be touched with the bare hand. Observed 2 employees touching ready-to-eat food items (hamburger, fish, fries). CDI by employees putting on gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability- All handwash sinks must have hand soap readily available. Observed handwash sink next to 3 compartment sink without hand soap. CDI by adding hand soap.6-301.12 Hand Drying Provision- All handwash sinks must be supplied with hand drying device. Observed employee restroom toilet room without hand drying device. CDI by adding towels. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Store all raw animal foods in a manner that protects from contamination of ready- to-eat foods. Observed raw shell eggs stored over ready-to-eat lettuce and sliced tomatoes. CDI by moving eggs to safe location. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- All cold held potentially hazardous foods stored in refrigeration must be maintained at 45 F or below. Obsereved prep cooler (left of grill) with food items stored > 45 F. Sliced Tomatoes, Lettuce, pasta salad, chicken salad, cole slaw were all observed to be > 45 F. Person in charge stated that all foods out of temperature were moved from walk-in cooler < 2 hours prior to inspection. CDI by utilizing ice bath for food items and rapid cooling. PIC will call for repair service. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready-to-eat foods stored in refrigeration (made every 2-3 days per PIC) must be date marked with date prepared. These food items can be held for a maximum of 7 days if cold held at 41F or below, 4 days if held at 41-45 F. Observed bulk containers of salads (pasta, potato, cole slaw) without date marking. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- Observed ice scoop stored directly on top of ice machine (dirty surface) Repeat. |
|
45
|
0
|
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-Equipment- Observed prep cooler (left of grill) with intermal temperature of 61 F. Repair. Do not use until equipment is able to maintain food cold held 45F or below. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed inadequate lighting in back storage room. 3 light fixtures out. Repair. |