| 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 - Observed no certified PIC on site upon arrival. PIC, Evelia Rojas, identified herself as PIC and stated that she does not have ANSI accredited certified food proction certification. PIC, Korey McGert, arrived after start of inspection. Repeat. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Observed food employee not able to demonstrate verbally that employee health policy was being followed. CDI, handout provided to operator. |
|
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 food and equipment. Observed uncovered employee beverage stored on prep table. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed cart and disposable gloves stored in front of handwashing sink behind front counter. CDI, operator removed items from area. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean food contact surfaces at proper frequency. Observed soda beverage nozzles accumulating black soil residues. CDI, equipment removed by PIC to start for cleaning process. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 Hot and Cold Holding - P - TCS foods shall be maintained at 45 degrees F and below. Observed several containers of cheese, container of cut tomatoe, pepperoni, ham and turkey above 45 degrees F pulled from standing 2 door reach in refrigerator and held in unit overnight according to food employees. Ambient air temperature of 54 degrees F measured by thermocouple. Observed turkey and ham above 45 degrees F at prep unit near grill and with an ambient air temperature of 51 degrees F. CDI, operator stated foods were recently placed in unit and relocated foods to walk in cooler to rapidly cool. Operators instructed to not store TCS foods in unit until equipment repaired. Operator stated Whaley's was contacted and scheduled to arrive. VR by 6/23/16 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Store toxic substances so that contamination of clean linen and equipment is prevented. Observed degreaser stored over clean aprons next to handwashing sink. Observed spray bottles located on shelf above clean linens. CDI, operator relcoated equipment for proper storage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed a wet / soiled cloth stored on prep table. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed portion container used to dispense salt and pepper in container. Observed |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean plastic containers and bins wet stacked above 3 compartment sink.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed disposable gloves stored next to handwashing sink behind front counter. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed tall prep reach in refrigerator not working and prep unit near grill not working and with an ambient air temperature of 51 degrees F as measured by thermocouple. Repeat. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris and soil accumulating on shelf where tongs were stored below grill. Observed food debris and boxes on floor of facility |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - P - Plumbingh system shall be maintained in good repair. Observed PVC pipe below prep sink with leak. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.113 Storing Maintenance Tools - C - Observed caulk gun stored on top of drink beverages. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Provided a designated area for employee belongings. Observed cell phone stored on equipment at prep table. |