| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection ManagerAt least one person in a managerial capcity shall be an ANSI accredited certified food protection manager and be on site at all times by January 2014. Observed nobody on site with certification at time of inspection. CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashGeneral Comment: Wash hands before doning gloves. Observed 1 employee switch gloves without washing hands. CDI by instruction. Improvement made |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing SignageGeneral Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink in dining room. CDI, handwash sign given. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsProvide sanitizer at proper concentration. Observed quat sanitizer at 3 compartment sink and in 2 buckets below proper concentration. CDI, operator refilled buckets and called EcoLab during inspection to fix dispensing unit at 3 compartment sink. |
|
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 HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed potatoes hot held behind front counter at 124 degrees F. CDI, operator reheated potatoes to proper temperature. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: PHF/TCS foods shall be cold held at 45 degrees F or below. Observed pepperoni overstacked in flip top prep unit at 48 degrees F. CDI, operator discarded pepperoni that was out of temperature. Improvement made since last inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersGeneral Comment: Label working containers of sanitizers and toxic substances. Observed 1 spray bottle of glass cleaner not labeled in chemical storage room. CDI, operator labeled bottle. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and CalibrationFood temperature measuring devices shall be accurate to + or - 2 degrees F. Observed food thermometer of head chef not accurate. CDI, thermometer calibrated during inspection. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food General Comment: Label working containers of ingredients or spices that are not easily identifyable. Observed 1 shaker of seasoning salt without a label. CDI, improvement made since last inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping clothes on prep table and wet wiping clothes stored in heavy duty disinfectant buckets. Repeat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing Store clean utensils and single service in a clean, dry area. Observed bowls stored next to handwash sink. Observed single-service cups stored in a soiled drawer collecting grease. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment Observed meat walk-in cooler under repair. Observed rusty shelving throughout facility. Repair. Remove unused equipment from facility. Observed pieces of unused equipment stored in facility. Repeat4-202.11 Food-Contact Surfaces-Cleanability Multiuse food contact surfaces shall be free of cracks and be smooth and easily cleanable. Observed 2 broken wire hand strainers. CDI, operator discarded strainers. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces Nonfood contact surfaces shall be free from accumulation of soil. Observed soil and ice buildup inside shelves of walk-in freezer. Observed soil on top of equipment. Observed soil buildup in 2 drawers in prep tables. Observed standing water below grill equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability General comment: Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several missing and broken floor tiles and damaged walls and cabinetry throughout food stations in dining area. Observed holes in wall behind 3 compartment sink. Repair. Repeat, under repair. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding Provide shatter-resistant, shatterproof or shielded bulbs above equipment and food. Observed light shield missing in kitchen and in chemical storage closet. |