| 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 Certified Food Protection Manager. Ensure facility has a certified food protection manager on site at all times by Jan 1, 2014. Observed no certified food protection manager present. |
|
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. All facilities must have an approved health policy. Observed facility did not have an approved health policy for reportable illnesses and symptoms. CDI, gave instruction and handout. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee drinks to prevent contamination. Observed employee drinks stored on prep surfaces in the kitchen. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Employees shall wash hands as often as necessary to remove soil and contamination, and prevent cross contamination when changing tasks, and before donning gloves. Observed wait staff enter kitchen to return soiled dishes then handle clean dishes without washing hands. Observed cook staff not washing hands in between glove changes. CDI, by instruction; discussed proper handwashing with PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Handwashing sinks shall not be used for any other purposes other than handwashing. Observed wait staff using handsink in kitchen next to dishmachine as a dump sink. Observed ice stored in handsink. |
|
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. Maintain sanitizer at proper strength and available at all times. Observed quat sanitizer dispensed in spray bottles < 200ppm. It was determined that line to dispenser had an air bubble. CDI, Line was later repaired and sanitizer started coming out at properly concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed dirty dishes stored on dish shelf and chopper stored with food debris remaining. CDI, all dishes taken to dish machine to be washed, rinsed, and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed dressings in ice bath > 45F; tater tots & sweet potato fries stored without any temperature control, lettuce & tomato in prep cooler > 45F, and containers of greens, chili, potato soup, beans, etc. > 45F. It was determined that door to walk-in cooler was left ajar. Temperature for walk-in cooler lowered to below 45F during inspection. CDI, all items that were prepared day prior were voluntarily discarded, ice was added to items in ice bath, and pans of lettuce and tomato were transferred to walk-in cooler to properly cool. |
|
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. Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed menu missing disclosure for burgers, ribeye, salmon, tuna, etc.. Reminder observed correct. CDI, by instruction; gave information. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers. Ensure all working containers of chemicals are properly labeled with common name. Observed several spray chemical bottles not labeled. CDI, labeled on site. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices. Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, instruction.4-502.11 (B) Good Repair and Calibration. Observed dial thermometers not calibrated properly. CDI, by instruction. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests. Observed flies in kitchen. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Store wet soiled wiping cloths in chemical sanitizer when not in use. Observed several wiping cloths laying on cutting board surfaces in ktichen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed scoops with out handles stored in dry good products. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed glasses stacked wet in kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces. Maintain cutting boards in good repair. Observed several badly worn cutting boards stored on shelf in kitchen.4-501.11 Good Repair and Proper Adjustment-Equipment. Observed torn reach-in cooler gaskets. Observed damaged food proccesor stored with tape. Observed leaks at bottom of reach-in prep cooler on cook line.4-205.10 Food Equipment, Certification and Classification. Observed unapproved food storage equipment. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. Provide better cleaning to non food contact surfaces throughout kitchen especially on cook line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas. Maintain floors, walls, and ceilings in good repair. Observed several baseboard coving strips missing at wall bases throughout kitchen. Observed ceiling tile over dish area missing and observed exposed duct work. Observed missing floor tiles in kitchen. |