| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - 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. No certified food protection manager present during visit. Call 9109978320 to enroll in servsafe course. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) - Pf The PERSON IN CHARGE shall ensure that ) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A). Facility couldn’t locate policy when initially prompted then located old policy with 5 illnesses not 6. PIC was asked about 6th illness and was unaware what it was. Education given and new policy given to PIC will all information. PIC was aware of other information and reporting requirement through health form on site. CDI |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - P FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after caring for or handling SERVICE ANIMALS; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled EQUIPMENT or UTENSILS; during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw FOOD and working with READY-TO-EAT FOOD; before donning gloves for working with FOOD; and after engaging in other activities that contaminate the hands. Employee observed using gloved hands to push trash can across kitchen then proceeded to cookline with same gloves hands to continue heating of bread and to add butter. Employee was stopped during inspection and by request hands were rewashed properly and new gloves applied. Education given on proper handwashing and when to wash. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Pf EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Multiple dishes on clean rack observed with visible buildup. Items placed in sink basin for washing during visit. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F). Tomato,lettuce at Makeline and chicken in breading station observed above 41F. Items pulled to Walkin freezer during visit and cooled to 41F. CDI |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Pf If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (1) the FOOD shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control (3) The FOOD shall be served or discarded within 4 hours from the point in time when the FOOD is removed from temperature control and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Lettuce for salads observed without label on line but employee knew it was placed on line at 1pm. Correct label added to product during visit. Education given to employees about proper use of time. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - P POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Sanitizer bucket observed stored on hook directly above open chicken container at breading station. Bucket moved to proper storage during visit and education given on chemical storage. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(B) - C EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Gasket on single door freezer and gaskets of 2 door cooler observed torn, replace gaskets.
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. PIC stated that make line far right side was having troubles with holding temperatures thus they are adding ice continuously until repair is complete. Part has been ordered and waiting for instillation per PIC. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - C Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cabinets in self service area observed with spills. Clean cabinets to remove buildup. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 -C PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Urinal in men’s restroom and sinks in men’s and women’s restroom observed with buildup. Clean fixtures as often as necessary to keep them clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - C Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Left side dumpster door observed open. Area has been having trouble with homeless messing with dumpsters. Spoke with PIC to keep area maintained and doors closed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 All physical facilities shall be in good repair. Baseboards observed in poor repair in multiple locations (walkins, canwash). Floor near cookline observed in poor repair. Repair floor to ensure it is in good repair. Floor needs to be assessed throughout kitchen for cracking and being in poor repair. |