| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.; Corrected During Inspection Person In Charge was advised of the requirement. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsFood items that are cooked or that are ready to eat without cooking may not be touched with bare hands. The staff must use tongs, spoons, other utensils, or gloves. Gloves do not have to be worn at all times, but the food cannot be touched with bare hands once it is cooked or if it is ready to eat. Observed one staff member to serve french fries into a to-go container with bare hands. Observed a second staff member to grab ice out of the ice chest for her drink with her bare hand. -CDI items were discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceObserved the handsink at the front service station to be giving hot water at 82F. The hot water must be able to reach at least 100F. Corrected by instruction. -CDI |
|
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 Hardness4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyObserved sanitizer at the 3 compartment sink to be dirty and weak at the time of arrival. -CDI C. Elmore directed that the sanitizer be changed for fresh. Observed can-opener blade to be badly soiled. -CDI. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved sliced meats to not be properly date marked. Items were opened 2 days ago according to the PIC. The date marking handout was given. -Corrected by instruction. -Repeat. |
|
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 PathogensObserved the menus to be correct except for the normal breakfast menus. They do not have the asterisking to identify the food items that may be cooked to order. -CDI by instruction. Correct the breakfast menu. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersObserved chemical cleaners in spray bottles to be unlabeled. All containers of chemcials must be labeled. -CDI C. Elmore directed that all of the items be labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsObserved pasta at 103F to be cooling in a deep volume inside a plastic container. -CDI Pasta was broken up into multiple containers. Always cool items in shallow layers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of ContaminationObserved food stored on the floor of the walk-in freezer and also on the walk-in cooler. Do not store food on the floor. Observed a leak or discharge in the walk-in freezer that is impacting the food items stored there. Cease the discharge or get a pan to catch the discharge so that it does not impact the food.Observed bread and corn bread stored in "Thank You" grocery sacks. These sacks are not meant for food contact and are not made in a food safe manner. Do not store food in these bags in a manner where the food is in contact with the bags. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationProperly store wet wiping cloths in between use in chemical sanitizer. Observed several wet, soiled wiping cloths stored on prep surfaces.; Repeat |
|
44
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use LimitationsObserved staff member to wash gloves while wearing them. Do not wash gloves, remove them, wash hands, then replace with new gloves. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved impropely stored personal drink with clean items at the dish machine. Observed personal food items (water melon) stored in with commercial food items. Do not store personal food and drink with customer items. |