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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.(2pt deduction starts 8/1/2014, which has been calculated to be 210 days from new permit issuance on 1/3/2014 ) OBSERVED PIC WITH NO SERVSAFE OR ANSI - ACCREDITED EQUIVALENT FOOD SAFETY TRAINING ONSITE. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceOBSERVED HANDSINK AT BAR WITH LIME WEDGE AND STRAW IN IT. CDI BY INSTRUCTING PIC TO NOT USE HANDSINK AS DUMP SINK.***HANDSINKS ARE TO BE USED FOR HANDWASHING ONLY, NO DUMPING ALLOWED. USE A BUCKET FOR DUMPING DRINKS AND THEN DISPOSE CONTENTS OF BUCKET IN CAN WASH/MOP SINK OR PRE WASH SINK.*** |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodGENERAL COMMENTExcept for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.OBSERVED A COUPLE OF CONTAINERS UNLABELED WITH FOOD INSIDE. CDI BY HAVING STAFF LABEL CONTAINERS. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises(A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.OBSERVED FOOD UNCOVERED IN WALK-IN COOLER. OBSERVED A COUPLE OF BOXES OF FOOD ON FLOOR IN WALK-IN COOLER. CDI BY HAVING PIC COVER ALL FOOD WHIL IN STORAGE AND KEEPING FOOD ELEVATED OFF OF FLOOR. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. POBSERVED 2 FOOD WORKERS IN KITCHEN LEAVE THEIR WORK STATION TO HANDLE OTHER ITEMS AND RETURN TO STATION TO WORK, WITHOUT DISCARDING GLOVES, WASHING HANDS, AND GETTING A NEW PAIR OF GLOVES. CDI BY EDUCATING STAFF ON PROPER FREQUENCY OF GLOVE CHANGES. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesGENERAL COMMENTNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED A COUPLE OF FOOD CONTAINERS WITH STICKER LABEL RESIDUE PRESENT ON EXTERIORS. OBSERVED BLACK RESIDUE PRESENT ON GASKET OF WALK-IN COOLER. CLEAN ALL ITEMS |
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