| 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 in establishment during inspection. PIC, Audrey, 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 cleaning up vomit or diarrheal event. CDI by education of PIC. Flyer and procedures left on site during inspection. 0 point deduction. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back of house hand sink. CDI - roll of paper towels placed for use. REPEAT |
|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 3 dented bulk cans of butter beans in dry storage mixed with in use inventory. 2 cans with severe denting and/or denting present on top seams. CDI - cans discarded. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pot of beans cooling in upright cooler unit overnight still at 48f during inspection today. CDI - PIC discarded. Cool hot foods from 135-70 within two hours and then finish to 41f within a total of 6 hours. REPEAT |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of cooked jerk chicken holding in front line hot well at 107f. CDI - chicken allowed to remain until 3:30 pm which is end of 4 hour time. Chicken discarded at 3:30. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 TCS foods in cooler units with no date marking present. Cooked meat dishes, cooked sauces, cooked vegetables, open milk, and more all observed to have no date mark present. PIC began process of applying date marks and/or disposing of items with unknown prep dates, however too many items present to correct during inspection. Verification required within 10 days. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers. Observed spray bottle labeled degreaser actually holding disinfectant cleaner for table tops. CDI - spray bottle re-labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large deep bulk pot of beans covered with lid placed into reach in cooler to cool overnight. Beans did not meet cooling parameters (see #20). CDI - Beans discarded. When cooling foods, use methods that allow air flow around the food. Do not cool in deep bulk containers. Do not cover foods with lids or wraps while cooling. REPEAT |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both live and dead flies present in kitchen area. Contact PCO for service. Protect outer openings from insect entry. Remove dead pests. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed various beverages ready for customer service laying in foul/unclean water pooled in bottom of sliding top beverage cooler. Do not store food or beverages in contact with sources of contamination including the undrained foul water. |
|
40
|
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 employee handling/serving food at the front line wearing bracelets on wrist. Remove items from wrist when handling food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth in use at front line. No sanitizer solution available for storage of wiping cloth. 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. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. Observed blue Lowes brand paint bucket used to hold acidic juice prepared in house. Store food in approved food grade containers only.
4-501.11 Maintain equipment in good repair. Observed damaged/torn gaskets on upright coolers. Repair/replace. Observed accumulated foul water present inside of sliding top beverage coolers from clogged or inoperable drainage. Repair. Observed in use pot with broken/damaged handle. Repair or replace. Observed rusty/pitted legs of equipment in back area. Repair or replace.
REPEAT
Observed unapproved smoker in place in back alley with food residue present on grates. This smoker is not approved for use in the establishment and the outdoor space is unprotected and not approved as a cooking space. Discontinue use of the smoker for cooking foods. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed utensils washed in soapy water at 84f. Wash utensils in water that is at least 110f to remove grease and residue. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. At beginning of inspection hot water observed to be maximum of 85f at all fixtures. PIC determined that water heater was out. CDI - PIC re-set water heater. EHS verified water at least 110f available at end of inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 significant damage to flooring and wall surfaces throughout the back of house. Wall surfaces peeling, gouged, etc. Flooring peeling, cracked, broken with missing tiles and holes. Repair/refinish floors and walls to make cleanable.
REPEAT
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated bulk items and out of service equipment in back alleyway. Remove items and clean area to prevent pests. |