| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection ManagerAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager by January 1st 2013. Observed nobody on site at time of insepction with certification. CDI by instruction. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoEmployees may drink from an enclosed beverage container if contamination of equipment is prevented. Observed 1 uncovered employee beverage on dish rack above 3 compartment sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed 1 vegetable pizza hot held at 121 degrees F in pizza display unit. CDI, operator stated that pizza was in unit since 11am and discarded the pizza. |
|
20
|
0
|
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 HoldingGeneral Comment: Potentially hazardous food that is cold held shall be at 45 degrees F or below. Observed pepperoni and roast beef overstacked in flip top prep unit. CDI, operator discarded 2 small packages of roast beef and relocated pepperoni that operator stated was recently prepared to walk-in cooler to rapidly cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of linked sausage with a date of preparation of 10/18 and an open container of cole slaw not date marked in walk-in cooler. CDI, operator discarded 1 container of cole slaw and 3 links of sausage. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
No |
4-204-112 Temperature Measuring Devices-FunctionalityHot or cold holding equipment storing potentially hazardous food shall be supplied with a temperature measuring device to measure ambient air temperature. Observed no temperature measuring device inside 2 flip top prep units. Repeat. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth on bottom of flip top prep cooler 1 hanging on sink at bar. |
|
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 cleaned equipment in a clean, dry area. Observed several lids being stored in a soiled container collecting water at warewashing drying rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGeneral Comment; Store single service items 6 inches off of the ground. Observed 1 package of napkinks less than 6 inches from floor in low cabinet under beverage dispenser. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equipment in good repair. Observed a condensation leak at flip top prep unit. Observed 1 light out under hood. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed food debris and soil accumulating inside flip top prep 2. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsGeneral Comment: Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil accumulating beneith oven along prep line. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionClean ventilation so that a nuisance doesn't occur and there is no discharge. Observed heavy dust accumulating on ventilation above warewashing area and in men's restroom.6-303.11 Intensity-Lighting- At least 50 foot candles of light shall be provided at a surface where a food emplooyee is working with food. Observed low lighting above ice bin used for drinks at bar. |