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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection. Advised to have a certified food protection manager. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat produce in the refrigerator. CDI - relocated raw chicken to the bottom of the refrigerator. Educated employees about storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed dried debris on food contact surface of knives stored on top of flip top unit. CDI - brought items to dishpit for a cleaning procedure.
4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P Facility is using mechanical slicer to slice raw chicken, raw beef, and other items. Food employees are not completely breaking down equipment to send through a wash, rinse, and sanitize procedure. Food employee spraying sanitizer and then wiping with rag; raw chicken debris is still left of food contact surface. CDI - educated food employees that all food contact surfaces shall be removed and sent through a full cleaning procedure.
4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed food employee not using the proper sanitizer contact time for spraying sanitizer on the slicer. Food employee sprays slicer then immediately wipes sanitizer off with rag. CDI - educated that if using a spray sanitizer, allow sanitizer to sit for at least 2 min to actively sanitize. |
|
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 squeeze bottles of food that is not labeled. Advised to label all working containers of food. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed ready to eat chicken stored on dirty drain board of the 3 compartment sink which is also in a splash zone of the handsink. CDI - educated to not store food in that location. Relocated chicken to prevent contamination. |
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38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint. CDI - employee put on hair restraint. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up on reach in unit gasket. Advised to keep clean. |
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53
|
1
|
Physical facilities installed, maintained and 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. REPEAT VIOLATION. Observed tile missing on wall by can wash area. Advised to replace.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure.
REPEAT VIOLATION. Observed floors dirty underneath and behind equipment. Clean floors. |
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