| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC needs to be food safe certified by 1/1/14. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Employee drinks must be stored covered and below food or food contact surfaces. Observed employee drinks stored above prep sink. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
No bare hand contact allowed with RTE foods. Observed employee touching cooked onions and french fries with bare hands. CDI- Employee corrected, washed hands and put on gloves. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Store food by final cook temperature. Observed raw hamburger stored above raw fish and pork in refrigerator. Observed raw hamburger stored behind RTE ham and turkey in make table which can lead to contaminating the RTE foods. CDI- Foods properly stored, RTE ham and turky moved to front of make table. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Properly wash rinse and sanitize all food contact surfaces. Observed no evidence that dishes were being properly sanitized as observed washed dishes with no sanitizer made or available. Dishes should be clean to sight and touch. Observed several dishes that were stored as clean with food particles on them. CDI- 3 comp sink properly set up with sanitizer and dishes re-washed. All food contact surfaces must be cleaned within 4 hrs after first use. Observed in use flour tubs for flouring raw chicken and fish that are not being changed out every 4 hrs. CDI- Employees corrected, tubs and utensils changed out with clean tubs and utensils. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Hot hold foods at 135 min. Observed cooked onions being left out without temperature control at 83 degrees. Cooked vegetables including onions must be kept under temperautre control. CDI- Onions voluntarily disposed of by worker. Observed rice and fried chicken stored in warming cabinet at 108-118 degrees. Observed fried chicken under heating lamp at 128 degrees. Recommend using TPHC for fried chicken as heating lamp is not keeping the chicken hot. Gave PIC TPHC application. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Posted consumer advisory does not meet food code requirements. CDI- PIC posted approved consumer advisory during inspection and will have take out menus changed to include advisory. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Label all chemicals. Observed a few bottles of un-labeled chemicals and un-labeled sanitizer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed tub of ham and turkey in refrigerator that was being contaminated by very bad condensation leak in the refrigerator. CDI- Meats voluntarily disposed of by worker. Do not store food in this fridge until fixed or replaced. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain equipment in good repair. Observed bad condensation leak in refrigerator neeing repair or replacing. Observed walk in freezer pipe leaking leaving large ice build up on food boxes. Observed gaskets on hot hold warmer needing replacing. |