| 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 in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsGeneral Comment: Food contact surfaces shall be clean to site and touch. Observed 1 blade of can opener soiled with dried debris. CDI, operator relocated utensil for cleaning. |
|
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 over 24 hours. Observed 1 open container of milk with a date of preparation of 11/6. CDI, operator discarded container of milk. Improvement made since previous inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7.202.11 Restriction-Presence and UseOnly toxic substances that are required for the maintenance of a food establishment shall be stored in the food establishment. Observed several containers of paint and toxic substances that operator stated was no longer used stored in facility. CDI by instruction, remove unused toxic substances and paints. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to cool food. Observed a container of hamburgers cooling on ice bath in a covered container. CDI, cover removed. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of spices or ingredients that are not easily identifyable shall be labeled by common name of food. Observed 2 small aluminum ingredient dispensors without a label. CDI by instruction. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches off of the ground. Observed raw chicken and beef stored less than 6 inches from the ground in walk-in freezer. CDI by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationContainers of sanitizing solutions shall be stored so that contamination of equipment and food is prevented. Observed several containers of chlorine sanitizer stored on prep table and above equipment in kitchen. CDI, operator relocated sanitizer buckets for proper storage. |
|
42
|
0
|
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-StoringGeneral Comment: Equipment in a clean, dry area. Observed ice cream freezer stored next to handsink. CDI by instruction, relocate or provide barrier. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification General Comment: Food equipment shall be certified or classified for sanatation by an ANSI accredited certification program. Observed non NSF roughneck containers used to store flour and dry ingredients. CDI by instruction, provide appropriate equipment or use a food grade liner.4-501.11 Good Repair and Proper Adjustment-Equipment: Keep equipment in good repair. Observed 1 split gasket on door of prep unit in kitchen. |