| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees- Person in charge needs to be knowledgeable about the employee health policy. Observed person in charge without knowledge of employee health policy, i.e. exclusions and restrictions. CDI-through instruction. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking- All raw products must be cooked to proper temperature to ensure food safety. Observed chicken cooked to a final temperature of 138F, must be cooked to an internal temperature of 165F. CDI to finishing cooking. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
|3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-Cold foods must be held st 45F or below. Observed garlic butter and blanched fries(no time) held at 64F and higher. CDI placed in cooler. Also observed a small cooler/breading station with raw chicken not working properly. Food temperatures 59/60F. CDI moved food to walk-in cooler. REPEAT on blanched fries. VR on chicken breading station. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Food must be properly date marked if being kept longer than 24 hours. Observed food date marked incorrectly. CDI by instruction and corrected. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must include the disclosure and reminder. Observed consumer advisory missing the disclosure. CDI through instruction. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices- Thermometers must be used to ensure proper temperatures. Observed thermometers not being used resulting in improper cook temperature. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests- Facility should be pest free. Observed fruit flies in facility also observed a fruit fly fall into food. Eliminate all fruit flies. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises- Food must not be stored on the floor. Observed food stored on the floor in walk-in cooler and freezer. Must be stored at least 6in off of floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
. 3-304.14 Wiping Cloths, Use Limitation- Sanitizer buckets must not be stored on the floor. Observed sanitizer buckets stored on the floor. CDI by instruction. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- Utensils must be stored in a clean, dry place to prevent contamination. Observed tongs stored on soiled oven door. |