| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one preset has food protection manager certification. This became a 2 point deduction January 1st 2014. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment
2-301.15 Only wash hands in handwashing sink.-PF One employee rinsed hands in prep sink. CDI - Reminded employee that hands must be washed in the hand sink; hnads washed in the handsink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at kitchen handsink or in women's restroom. CDI - Papertowels restocked. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Kitchen handsink blocked by bunker used to stored plantains and onions. CDI - Bunker moved to allow access to handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment
3-302.11(A) Separate the different types of raw animal foods. -P Bowl of raw chicken stored on top of beef i the walk in cooler. CDI - Relocated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese, raw chicken, and raw pork chops holding above 45F in flip top. CDI - All discarded; flip top temperature adjusted. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Refried beans, cooked ground sausage, cooked chicken, slaw, and multiple salsas in walk in cooler with no date mark. CDI - Items correctly back dated. VR - Will return within 10 days to verify improvement of date marking. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in spray bottle at bar reading above 200ppm chlorine; test strips bleached out. CDI - Diluted to 200ppm. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Only dial stem thermometer available. VR - Will return within 10 days to verify facility has thin probe thermometer. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roaches in kitchen. Facility will continue to work with contracted pest control service provider. Recomend that facility does not leave dirty dishes in sink over night. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One food worker not wearing hairnet in kitchen. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Concentration of sanitizer in wiping cloth bucket at 0ppm chlorine. CDI - Solution remade at correct concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment
3-304.12 Store in-use utensils in food with handles out. Ice scoop and sugar scoop stored with handles contacting food. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe clean splatters flrom inside microwave, on shleves, and covers on flip tops. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings shall be clean. Wipe splatters flrom FRP behind prep sink and dish area. |