| 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 Certified Food Protection Manager - C. No Certified Food Protection Manager present in unit during inspection. PIC, Cherokee, is not a certified manager. A certified manager must be present any time food is being handled in the establishment. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in right side pre cooler holding above 41f. See chart. Ambient air temperature of unit fluctuating between 45f - 49f. PIC and discarded TCS foods that had been stored in unit overnight. Foods placed into unit earlier in morning were relocated to WIC to quickly chill and hold below 41f. PIC to use TPHC for 4 hour time control until unit is repaired and holding TCS foods at 41f or lower. Verification required within 10 days. REPEAT |
|
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. Observed several small flies present in kitchen and in bar areas. Contact PCO for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed re-wrapped sliced cheeses stored in tub on crate less than 6 inches above floor in WIC. Store all food at least 6 inches off of floor to prevent contamination. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and elastics on wrist while handling food. When handling food, remove watches, bracelets and other items from arms. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled in use wiping cloths laying on equipment surfaces throughout kitchen. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle if it will not. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados present at make line with stickers present indicating not properly washed prior to use. Wash all produce that is not received in ready to eat form including avocados. Remove stickers prior to washing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household griddles present in kitchen area under prep table. Cooking griddles must be commercial grade ANSI or equivalent. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on large fans in use in prep area, some shelving units, legs of some equipment items, and other general non-food surfaces throughout kitchen area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup and/or dark residue on flooring in prep area and in walk in cooler. Splatter/residue and/or dusty buildup present on ceiling surfaces. Dark residue and buildup on wall surfaces in prep area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages stored with restaurant food items in prep area reach in cooler. Employee cell phone and other items stored on shelving in prep area adjacent to dry food storage. Designate an area for storage of employee food, drinks, and other personal items which is away from restaurant food. |