| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C
At 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. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands. Observed thermus and twist top water bottle stored below prep table. Repeat. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure - P - use proper procedures when washing hands. Observed several employees not vigorously rub hands when handwashing and then use their bare hands to turn faucet off. CDI by instruction.
2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee grab disposable gloves and begin to put them on after removing old gloves without washing hands in between. CDI by instruction. Repeat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed a package of hot dogs stored in contact with a package of ground beef in walk in cooler. Observed ground beef boxes stored over soda in walk-in cooler. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed food employee washing and rinsing equipment and not sanitizing. No santiizer was provided at sanitizer vat of 3 compartment sink. CDI, chlorine sanitizer at proper concentration was provided during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheesecake and milk above 45 degrees F in low reach in refrigerator near milkshake station and refrigerator not holding proper temperature. Unit displayed an ambient air temperature of 51 degrees F as measured by thermocouple. Observed hot dogs, ground beef, and hamburger patties held above 45 degrees F in flip top prep unit and unit not holding proper temperature. Repeat. PIC stated foods were recently placed in units and foods were relocated to walk in cooler. VR on equip |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - :Provide and follow written procedures when using Time as a Public Health Control. Observed operator not able to find written procedures upon arrival. After PIC located procedures I observed that the cut tomatoes exceeded discard Time. The discard time that was marked for 1:30pm but they were still held at prep area at 2:09pm. CDI, operator voluntarily discarded cut tomatoes. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF -
Working containers of toxic substances shall be labeled by common name of substance. Observed 2 spray bottles of window cleaner not labeled. CDI, PIC labeled containers while on-site. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed quesadillas recently cooked and cooling in deep containers inside flip top prep unit. CDI, operator relocated food to shallw containers and placed them into the walk in cooler to rapidly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Food shall be stored 6 inches off of the ground. Observed a bag of onions stored on ground in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Allow equipment to air dry after cleaning. Observed dish washer wet stacking dishes that they stated was in the cleaning process at 3 compartment sink. Observed metal pans wet stacked in storage rack above 3 compartment sink. |
|
45
|
1
|
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-Equipment - C - Keep equipment in good repair. Observed small reach in refrigerator not holding required temperature and had a ambient air temperature of 51 degrees F and flip top prep cooler near grill not holding required temperature and had an ambient air temperature of 61 degrees F. Observed several damaged gaskets throuhgout multiple refrigeration units and cold hold refrigeration drawers below grill. Repair. PIC stated that they placed a maintenance order to service person while on-site. Verifidcation required |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed 2 drainplugs missing on outdoor dumpster containers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some water accumulating near floor drain and floors accumulating food debris and soil. Keep clean. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy - C - Observed grease buildup accumulating on ventilation hood system equipment and smoke accumulating in kitchen. |