| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Luis was not in possession of his ServSafe certification. All PICs must have proof of certification available for viewing. He advises that he is re-taking the ServSafe training course on 12-15-20. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed employee meals and sauce stored over food for use in restaurant. CDI by removing and discarding employee food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed hot water in 3-compartment sink to be less than 110F. Must have water in wash basin of sink to be soapy and at least 110F. CDI by re-working sink and properly processing utensils.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils on shelf to have food debris on them, three compartment sink to have dirty utensils in both wash and rinse vats, floating food debris to be in 3rd vat with sanitizer. Must clean all items in wash vat, change wash water as needed, rinse soapy water in 2nd vat, and then submerge in 3rd vat to sanitize. Cross contamination occurs when food debris, grease, etc. gets transferred past wash vat. CDI by re-working sink and properly processing utensils. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plant "ground beef" at 128F, cubed chicken at 129F. Must be maintained at minimum of 135F; if handling and item falls below 135F, must properly re-heat to at least 165F rather than simply placing back in hot holding unit. CDI: Items re-heated to 199F and 188F, respectively. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Need to have thermometers inside all refrigerators. Observed no thermometer inside refrigeration unit under steamers. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees not wearing a hair restraint, handling and dispensing food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed lexan and metal pans stored on shelving stacked in a wet condition. Allow all items to completely air-dry before stacking. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed some damaged gaskets, particularly at walk-in cooler. Rusted metal shelving needs to be replaced or professionally epoxy-dipped; DO NOT PAINT. |
|
47
|
0.50
|
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 numerous shelves to have dust, food debris, rust on them, refrigerator door gaskets in need of cleaning. Need to clean throughout. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.12 Prohibiting a Cross Connection - P,PF Spray arm at three compartment sink hangs down into sink, creating a cross-connection to fresh water supply. Need to have a licensed plumber to correct this such that a proper air gap is in place when spray arm hangs free. |