| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat. |
|
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 HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed shell eggs on counter at 59 degrees F. Operator stated that they were brought from walk-in within the hour. CDI, operator brought out cold eggs to sit on ice bath and relocated eggs on shelf to walk-in to rapidly cool. |
|
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 MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed some foods date marked but a container of milk, chilli, and bulk ham and turkey not date marked. CDI by instruction. |
|
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 PathogensProvide a proper consumer advisory with a Disclosure and a Reminder on menu and menu board for undercooked eggs and hamburgers. Observed operator state that they are in process of updating menu and current consumer advisory on menu board has a REMINDER but doesn't include a DISCLOSURE. CDI by instruction, provide proper consumer advisory by next inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to cool food. Observed a covered container of mashed potatoes cooling in walk-in cooler. Corrected during inspection. Repeat |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Label working containers of spices by common name of material. Observed 1 container of spices not labeled on shelf. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitiizer buckets in-between uses. Observed wet wping clothes on prep surfaces in kitchen. Store containers of sanitizing solutions so that they are not over equipment, utensils, food, single service. Observed a container of sanitizer stored above prep sink in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils and a clean, dry area. Observed several containers being stored on shelving soiled with sticky residue above 3 compartment sink. Clean equipment and utensils shall be inverted after cleaning to allow to air dry. Observed metal containers not inverted after cleaning but stored as clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-CleanabilityGeneral Comment: Food contact surfaces of equipment shall be smooth, easily cleanable and free from breaks. Observed 1 metal strainer in poor repair not no longer easily cleanable. CDI, operator removed strainer from use. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, CoveredGeneral Comment: Provide a covered receptacle in female restroom. Observed no covered receptacle in female restroom. |