| 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 Certified Food Protection Manager - C: Person in charge with food protection manager certification must be present at all times of operation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF: No employee health agreement. Handout given |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 When to Wash - P: Employees must wash hands before ready to eat foods after touching raw meats, money, etc. Before putting on gloves. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF: Must not handle ready to eat foods with bare hands. Employees handling sandwiches with bare hands. |
|
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 Holding - P: Cooked beef 90F. CDI-discarded |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; Foods cooked and kept longer than 24 hours need to be date marked. Pork and meat sauce. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices - PF: Need a small diameter probe thermometer to check temperatures on thin mass foods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Keep all wipe cloths inside sanitizer buckets when not in use. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF: Need test kits for quaternary ammonium sanitizer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under equipment.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Increase lighting in kitchen.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair hot water faucet on hand sink |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Keep all personal foods separate from restaurant foods. |