| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present during inspection. PIC, Cherokee, is not a certified manager. REPEAT |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for responding to vomit or diarrheal event. CDI by education of PIC. Vomit/Diarrhea clean up flyer and procedures left on site. 0 point deduction |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee taking orders on screen and cashing out customers then proceed to don gloves and handle food at prep line. CDI - EHS directed employee to wash hands before donning gloves after touching order screen/cashing out customers/touching other unclean surfaces. Hands washed. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed tomato soup prepared previous day reheating in heated well unit since 8 am still at 110f. All other soups in unit holding above 135f. See chart. CDI. -soup removed to microwave to quickly heat to 165f before 2 hour mark at 10am. Quickly reheat items to at least 165f and then place into hot holding unit. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various breakfast items including pork sausage, vegan chorizo, and eggs holding less than 135f in heated unit. See chart. All items placed into heated unit at 8 am approximately 1.5 hours earlier. CDI - eggs used and replaced with fresh batch, sausage and chorizo reheated to above 165f and placed back into unit. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken salad and portioned chicken both overfilled in containers on prep top with top layers holding above 41f. See chart. CDI - portions above 41f discarded. REPEAT
All other TCS foods in cold holding units observed to be 41f or lower. Significant improvement in overall cold holding temperatures noted and all cold holding units working properly. Points reduced to half. |
|
23
|
0
|
Proper date marking & 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 numerous prepared and/or opened TCS foods in walk in cooler and prep coolers including prepared salads, pimento cheese, hummus, sliced deli meats, sliced cheeses, and more with 8 day date mark labels applied. CDI - PIC corrected all date marks to 7 days. Prep dates were applied correctly, however, 7 days were added to the prep date. EHS directed PIC to ensure that the prep date is counted in the 7 day mark. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed tuna snack pack holding house made tuna salad, fruit, and crackers and Simple Simon house made sandwiches both packaged in grab and go case with no ingredient listing or allergen labeling. All other house made sandwiches, salads, and pastas observed to have ingredients and allergen information listed. CDI - PIC removed items from case and to add the ingredients and allergens to the labels before placing back into service. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen and numerous small flies present in bar area. Contact PCO for service. REPEAT |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed fixtures in restrooms with buildup need cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 dark buildup on floors under/behind equipment in kitchen area. Observed accumulated debris/buildup on floors in WIC need cleaning. REPEAT - no point escalation as overall improvement noted in facility cleaning especially in prep area. |