| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several priority item violations today. Observed no PIC. Food service worker had little to no knowledge of food establishment process and procedures and was communicating through text message with owner. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at beginning of inspection. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no educational poster on Employee Health and was shown vomit and diarrhea poster instead. No verbal conformation on employee health knowledge. CDI - food service worker was given Employee Health educational poster and verbal education. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker donning on new gloves without washing hands. Food service worker was preparing raw flounder and peeling eggs. CDI - food service worker was instructed to wash hands before donning on new gloves.
2-301.15 Only wash hands in handwashing sink. -PF Observed food service worker rinsing gloved hands in prep sink. CDI - food service worker was educated on how to properly wash hands and where to wash. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one sinks in kitchen with no soap and the other sink with no soap in employee restroom.
CDI - food service worker provided soap to both.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed employee hand wash sink with no paper towels. CDI - food service worker provided paper towels. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food debris on ice scoop and inside ice scoop holder attached to ice machine. Ice scoop holder is also cracked. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pieces of cooked chicken in hotel pan on prep top between 112*F-120*F from this morning. Cook stated they do not follow TPHC and that the food is discarded every 10 minutes. CDI - food service worker voluntarily discarded cooked chicken. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P- Observed bag of shredded cheese and mozzarella without any date marking CDI- food service worker voluntarily discarded items.
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 broccoli on a pan in lowboy cooler without date mark. CDI- cook provided date mark from today. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door that would allow entry of insects and rodents.REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several damp cloths and soiled dry cloths on prep tops throughout facility. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed one toilet in the employee restroom not working. EHS advised to repair or have it taken out and sealed. Also observed a sewage smell in near ice machine. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several items and furniture stored in back that are either not necessary to operation and maintenance. REPEAT
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 baseboards chipped throughout facility (especially at corners). Observed chipping paint in storage rooms landing on cans of food and holes in walls throughout food establishment. Observed facility has used concrete to patch some floor areas near WIC but it is not a smooth finish. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease build up on hood filters above grill. |