| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.PIC present during inspection was not a certified food protection manager per Food Code. PIC shall hold a certification by an accredited program as specified by 2-102.12 |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P Ensure that employees are washing their hands when switching between activities that will contaminate them. Observed an employee go to the walk in unit and come back to preparing egg wash mixture. Observed same employee make bare hand contact with faucets while washing. Manager informed to correct through education. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11(E)(4)(b) Ice bins and enclosed components shall be cleaned and sanitized to prevent build up. Observed microbial growth within ice machine. EHS recommends increasing the cleaning frequency to prevent build up. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods on the line such as tomatoes, batter dip and egg wash(containing buttermilk) above temperature threshold. Both were cooled during th inspection using the walk in unit. (CDI) |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
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 Observed foods being kept on time without timestamp present. Manager stated labeling machine was down. Labels were handwritten during the inspection. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hats/hairnets shall be worn by any employee actively engaging in food preparation. Observed an employee without hats or hairnets present during the inspection prepping. Hairnets were applied during the inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Ensure that in-use utensils are stored in a protected manner. Observed handle making direct contact with flour. Removed during inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in manner that allows them to effectively air dry. Observed pans left wet stacked. Food establishment plans to implement pyramid stacking method in the near future. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service empty tea jugs stored in the walk in freezer on the floor. Placed on shelving.
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored inverted or in cling wrap to prevent possible contamination. Clam shell trays were inverted during the inspection. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during the inspection. Close dumpster doors to prevent possible harborage or attraction of pests. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as vent covers shall be clean. Observed soil build up on floors under equipment
throughout kitchen area. Observed food debris and other splash material on walls near 3-compartment sink, wait station area, and chicken prep area. EHS recommends increasing the cleaning frequency to prevent the accumulation of food debris. REPEAT-Observed dust build up on facilities air/exhaust vents throughout kitchen. Increase cleaning frequency to prevent build up of dust. 6-201.11 Floors, walls, and ceiling cleanability. Observed |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation of dressing areas and lockers for employees belongings. Observed employee purse hanging from air drying shelving, Observed employee cell phone stored on prep station. |