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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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|---|
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2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) Certified Food Protection Manager (C)
The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Advised person in charge to obtain a new SERVSAFE certificate.
ServSafe certification was invalid.
Please provide a official record for serve safe, the name, issue date, expiration date, and certificate number may not be be cut and paste under any circumstance. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); P (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P 50 (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves to initiate a task that involves working with FOOD; P and (I) After engaging in other activities that contaminate
Observed employee prepping raw chicken from the walk in cooler, frying the chicken and placing the chicken in to go containers without washing his hands.
Employee was asked to wash his hands. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: 135F or above.
Dirty Rice, Mash Potatoes and Greens in the warmer were below 135F. CHECK TEMP LOG FOR MORE DETAILS.
Dirty Rice, Mash Potatoes and Greens were reheated to 165F. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days.
Observed sliced tomatoes and shredded lettuce in the walk in cooler that have been held for longer than 24 hours without a date mark. These items are held for several days at a time.
Items were dated. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
B) Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying.
Wet stacking was observed on stacked plastic container at the dish rack.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
(A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored:
(2) Where they are not exposed to splash, dust, or other contamination;
Observed heavily soiled rack above the three compartment sink. This rack is used for storing clean and sanitized dishes. Also observed clean and soiled dishes stored next to each other on this dish rack.
Dish rack shall be cleaned and maintained. Clean and soiled dishes may not be stored next to each other under any circumstances. |
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45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
REPEAT
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean EQUIPMENT and UTENSILS shall be stored: Covered or inverted.
Observed plastic TOGO styrofoam containers not inverted on the overhead shelf in the kitchen prep area near the microwave. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
COMMENT
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
EQUIPMENT shall be maintained in a state of good repair and condition.
Bar chairs in the lobby are peeling and cracking. Chair surface shall be repaired so that it is maintained in good repair and condition.
NO POINTS TAKEN |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris.
Observed food debris, flour build up, and general buildup on the exterior sides of the fryers, hood system, ALL Coolers and Freezers gaskets, shelving and interior flooring.
INCREASE THE CLEANING FREQUENCY |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Observed black build up at vents in the dry storage room and heavy dust build up on the cielings throughout the kitchen.
The site manager was made aware.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Physical facilities shall be maintained in good repair.
Observed cracked and damaged walls in the kitchen area. Floor tiles also observed damaged.
Replace or repair walls and floor tiles as needed to maintain good repair.
6-101.11 Surface Characteristics.
(A) Except as specified in (B) of this section, materials for indoor
floor, wall, and ceiling surfaces under conditions of normal use shall
be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
The ceiling in the kitchen is not the right material. Ceiling shall be SMOOTH, and easily cleanable.
PIC made aware. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
COMMENT
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination.
Employee drink observed on prep table in the kitchen area.
NO Personal items including drinks are allowed at any prep areas in the kitchen.
NO POINTS TAKEN |
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