| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF - Observed no PIC certified in a food protection management course present during the start of the inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed bar sink without handwashing sign. PIC was given a handwashing sign. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored above raw fish in the walk. CDI- PIC rearranged the storage order.
3-302.11(A) Separate raw animal foods from RTE foods. -P- Observed raw chicken stored above RTE items in a low boy cooler. CDI- PIC rearranged the storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed the meat slicer stored clean and soiled with food debris. Also observed pans stored clean with minor food debris left on them. CDI- All items were moved to dish machine. PIC was shown how to remove the blade off of the meat slicer to properly clean it.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets and one sanitizer spray bottle less than 50ppm QUAT. CDI- PIC changed containers with sanitizer to proper concentration. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed marinara sauce at 98F on hot hold counter. PIC stated the time of prep was at 9 AM. CDI- PIC had an employee place the items on the stove top and the marinara was brought well above 135F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 slaw, artichokes, diced ham, diced turkey, sliced turkey and sliced ham prepared yesterday without dates. CDI- PIC was able to back date items.
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 boiled eggs, mac-N-cheese, milk, and feta cheese not baring dates and prepared or opened more than 24hrs ago. CDI- PIC voluntarily discarded the items.
REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one bottle of sanitizer not labeled. CDI- Employee labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut lettuce and pre-made salads at 61F and tightly covered. CDI- PIC uncovered the items to allow cold air to flow through the TCS food. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed some working squeeze bottles not labeled and others with a faded label. |
|
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 two employees prep food while wearing a watch. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed several split gaskets throughout the facility. Also some shelving is starting to rust in cold holding equipment. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 0.5pts- Observed no QUAT test strips during the inspection. A VR will occur no later than 4/3/17 to ensure the facility obtains test strips. |
|
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 food debris build up in cold holding equipment and in the gaskets of those units. Clean as needed to reduce and prevent this build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 holes in walls throughout the facility. Also observed detached baseboards throughout the facility.
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 dust build up on some ac/heat vents throughout the facility. Also observed floors of hard to reach areas in need of cleaning, such as under and behind equipment. |