| 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 Manager - CAt least one employee in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CID by instruction. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PFImplement and follow an employee health policy. Observed some employees not able to demonstrate that an effective employee health policy was being followed. CDI by instruction, handout given to operator. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of hands or equipment. Observed an open employee beverage stored on refrigeration unit. CDI, beverage dumped out. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF Provide hand soap at each handwashing sink used by food employees. Observed no handwashing soap at handsink behind bar, in kitchen or in employee restroom. CDI, handwashing soap provided during inspection. 6-301.12 Hand Drying Provision - PFDisposable towels shall be provided at each handwashing sink used by food employees. Observed no paper towels at handwashing sink at bar. CDI, paper towels provided during inspection.6-301.14 Handwashing Signage - C - Provide handwashing signs at each handsink. Observed no handwashing sign at handsink behind bar. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PRaw animal food shall be stored so that cross contamination is prevented. Observed raw chicken stored removed from commercial packaging and stored over shrimp in reach-in freezer. Observed raw turkey stored over cooked foods in reach-in refrigerator. Observed shell eggs stored over cooked beef in reach-in refrigerator.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Foods shall be stored in wrappings, packages or covered containers. Observed ice uncoverd / unprotected behind bar. CDI, cover provided during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide proper concentration of sanitizer when manually warewashing. Observed no sanitizer being used when washing dishes at 2 compartment sink. CDI, sanitizer provided at proper concentration during inspection.Observed chlorine sanitizer below 50ppm at bucket in kitchen. CDI, proper sanitizer concentration provided. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - PPotentially hazardous food shall be cooled from 135 to 70 degrees in 2 hours and from 70 degrees to 45 degrees in 4 hours. Observed 1 container of ettoute, 1 container of mac and cheese, hold overnight and above 45 degrees F. Observed 1 container of cooked cabbage cooling and at 89 degrees F. Operator stated cabbage was cooked at 9am in the morning. CDI, all foods voluntarily discarded by operator. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held for over 24 hours. Observed some foods date marked but a container of fried chicken, potatoe salad and mac and cheese was not date marked. Foods not dated or dated to exceed parameters shall be discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - CContainers used to store dry ingredients shall be labeled by common name of food. Observed 2 plastic containers of flour not properly labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - CEmployees shall wear effective hair restraints. Observed kitchen employees not wearing hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CWet wiping cloths shall be stored in sanitizer in between uses. Observed 2 wet wiping cloths stored over 2 compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed 2 split gaskets on door of reach-in refrigerator. Observed damaged panels below oven and refrigerators. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PFGeneral Comment: Use approved detergent-sanitizer or obtain variance for 2 compartment sink. Observed employee washing equipment in 2 compartment sink. CDI, operator provided another copy of variance application and handouts. |