| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
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 no certified PIC on site during inspection. Repeat. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed employee beverage stored on slicer in kitchen upon arrival. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Hand washing Sinks, Installation - PF - Hot water shall be available at 100 degrees F at hand washing sinks. Observed hot water at 72 degrees F at hand washing sink in kitchen. Observed hot water coming out of the tap at 3 compartment sink at 108 degrees F, 93 degrees F, and 86 degree F at 3 different times. PIC, Tharona Thoul-Torn, stated she will voluntarily close unit until hot water heater is repaired and providing hot water at required temperatures. Maintenance person scheduled to arrive at 2:00pm this afternoon. Contact number left with PIC as she stated she will remain closed and notify me when hot water heater is repaired. Verification visit required. |
|
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 - TCS foods that are hot held shall be held at 135 degrees F or above. Observed large container of rice hot held at 117 degrees F behind front counter. CDI, operator voluntarily discarded rice. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Provide a consumer advisory on menu board if beef or steak is offered to customers undercooked. Observed PIC state that customers occasionally ask for undercooked steak. Update menu to provide proper consumer advisory. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth stored on counter surface and food container lids. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water below 135 degrees F near grill. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scratches or scarring. Observed 1 cutting board in need of replacement or resurfacing. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity-Quantity and Availability - PF - Hot water quantity shall be available to meet the peak hot water demands of the facility. Observed hot water heater not providing required hot water at 3 compartment sink and hand washing sink. See temperature observations. PIC stated she will voluntarily close until hot water is fixed. |