| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite. The certified food protection manager must be onsite during all hours of business. REPEAT. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee handling the phone, and then begin to put on gloves without washing hands afterwards. CDI-Stopped the employee and instructed to wash their hands. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at the hand sink next to the 3-compartment sink. CDI-Soap was brought out. REPEAT.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed the sanitizer bucket being stored in the hand wash sink. CDI-The bucket was removed. Do not store anything or block the hand washing sink. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed food buildup on a strainer, two lids, and a pot. CDI-All were taken back to the 3-compartment sink for washing, rinsing, and sanitizing. |
|
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
Observed no date marking on the pizza, babaganoush, hummus, spinach pies. CDI-The items were date marked to when they were made. REPEAT. |
|
36
|
0
|
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 several moths in the facility, especially in the baklava prep case. The manager stated that they are working with a pest control company to reduce the amount of moths in the facility. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for air drying. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a household use only fryer in the facility. The manager states that it is not used for the kitchen. Have it removed. REPEAT. |
|
47
|
0.50
|
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.
Observed cleaning needed to the clean equipment rack, the shelves in the 2-door glass reach in cooler, the pastry rack in the dry storage room, and the cold holding display case. Have cleaned. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed damaged floor tiles underneath the ovens. Have repaired. |