| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Did not observe a certified food protection manager during the inspection. Make sure to have a certified food protection manager on duty at all times when food is being handled. Repeat. |
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Food employee was unable to thoroughly explain employee health policy to include exclusion and the reportable symptoms and diseases. Employee health policy was observed in the facility but could not be explained or pointed out to me. Repeat. I will return within ten (10) days to verify compliance of violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-602.11 Clean the equipment and
utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with noticeable build-up. Make
sure to increase cleaning frequency. Repeat. I will return within ten (10) days to verify compliance of violation. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 any of the hotdogs, cheddarwurst, pepperjack or the twisters in the reach in cooler. Employee was unable to verify date. I will return within ten (10) days to verify compliance of violation. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed sausage egg and cheese and bacon egg cheese biscuit at the hot holding cabinet without proper time labels. CDI (corrected during inspection). The biscuits were voluntarily discarded by employee. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no accessible thin tip thermometer during inspection. Employee could not find the thermometer. I will return within ten (10) days to verify compliance. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Replace the torn gasket on the reach in freezer door in the kitchen. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing equipment shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils to ensure that the equipment performs its intended function and at least 24 hours.
Observed heavy debris buildup (and soda cans in wash sink) in all compartments of the three compartment (and drainboards of the) sink. Ensure that the three compartment sink is being cleaned and maintained. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Clean inside all cabinetry throughout both the kitchen and the coffee area. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed back hand sink missing piping causing water to leak out under
hand sink and spray walls. Make sure to keep in good repair. Repeat. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
Clean the handwashing sink in the kitchen as it is heavily soiled. Clean the plumbing pipe underneath the three compartment sink. |
|
53
|
0.50
|
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.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Replace the lights that are out above the three compartment sink. It is very dark in this area. Clean all floors under equipment are warewashing area in the kitchen. |