| 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 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection has food protection manager certification. CDI - Certified manager arrived just before the conclusion of the inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser missing from one handsink in kitchen. CDI - Replaced with hand pump soap. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff rinse out wiping cloth in handsink. CDI - Verbal correction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dishwasher wearing gloves load dirty dishes then unload clean dishes with same gloves on. CDI - Contaminated dishes sent to dirty dish area; gloves removed and hands washed before unloading clean dishes. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside dish machine. Clean more frequently when air humidity is high and microbial growth is rapid. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives with food debris on magnetic knife holder and multiple food pans with food debris and stored as clean. CDI - All sent to dish area for processing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Container of cooked pork overstocked and holding below 135F at top. CDI - Top portion discarded; remainder reheated to 165F+. Improvement from last inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Pan of tomatoes placed in flip top to cool and container of pork cooling on counter top already below 135F. CDI - Both items moved into walk in cooler for rapid cool down. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return within 10 days to verify correction. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of hot sauce with no lid and half of a cut onion with cut side down contacting wire shelves in dry storage room. CDI - Both discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored in walk in cooler on shelf with produce. Store in sanitizing solution. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used as instructed by manufacturer. Sliding door display cooler labeled "For display of prepackaged or bottled products only" used to display whole cakes. Relocated cakes. 4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves in walk in cooler and dry goods areas. |
|
47
|
0.50
|
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. Clean build up of food debris on walk in cooler shelves. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids open and door missing from dumpster. Also, bottom of dumpster is rusted and cracked allowing dumpster to leak. Contact solid waste service provider and request a replacement dumpster. |
|
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. Baseboard tiles missing from wall partition that separates the soda fountain from the dish washing area. Repair/replace. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light panels in both dry storage areas missing shields. Replace. |