| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed chef with no accredited training that is current. Certificate on wall expired in last 40 days. Obtain documented training to avoid penalty on future inspections. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Personnel showedlimited knowledge of reporting responsibilities. CDI- gave employee health forms to PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed paper towels missing at one handsink. CDI- towels provided. |
|
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 food debris attached to numerous containers stacked as clean. Observed tea nozzle pink and bl;ack with mold build-up. CDI- returned all to cleaning process.
4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer buckets less than 200 ppm, testing by test strip. CDI- made buckets to concentration. |
|
21
|
1.50
|
Proper date marking and 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 sliced deli meats and deli chubs, goat cheese, cream cheese, chicken wings, potato salad, boiled eggs, not date marked. Observed potato salad from bulk dated with future date as prep date. CDI- allowed to date items. Potato salad corrected. Discussion of proper date marking protocols. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC styated cold bar items are held on time basis (TPHC). No documention of written procedures, no charts produced. PIC stated cold items are sometimes returned to refrigeration after time expires. Food items held on TPHC must be discarded after holding time expires. They may not be returned to refrigeration. Verification of written procedures and daily records within ten days. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Breakfast menu requires an asterisk added to "Basket of eggs". Lunch and dinner menu is missing Disclosure portion of Consumer Advisory. Correct within 10 days. |
|
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 soapy water in sanitizer bucket. CDI- emptied and bucket run thru cleaning process. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 containers not labeled with contents.. |
|
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 box of Equal on floor in storage. Several boxes of food on floor of freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shreddedand torn door gaskets of refrigeration units throughout facility. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered bin in female employee restroom. |