| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - Observed no certified food protection manager (CFPM) on site during inspection.
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. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF - Observed there was no soap supplied at buffet line hand washing sink. Corrected during insecption - soap replaced at this hand sink.
Each hand washing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed two visibly soiled spatulas at buffet prep station but were stored clean. Corrected during inspection - spatulas sent back to be re-washed, rinsed, and sanitized.
Food-contact surfaces shall be clean to sight and touch. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Observed buffet food employee remove chicken from grill to put on buffet line. Final cook temperature of chicken was measured to be 138F. Corrected during inspection - employee instructed to put chicken back on grill to reach a final cook temperature of at least 165F. Chicken was removed at 172F.
Chicken shall be cooked to 165F or above for 15 seconds. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Segregation and Location-Distressed Merchandise - PF - Observed multiple dented cans stored with canned goods in good condition. Corrected during inspection - damaged cans were removed from canned good storage rack and placed on bottom shelf in dry storage area. Recommend making a sign for this area so that all employees are reminded to put distressed merchanised in this location.
Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several pans stacked wet on dish drying shelves. Equipment shall be air dried after it is washed, rinsed, and sanitized. |
|
45
|
1
|
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 - Observed torn gasket on walk-in produce cooler, damaged door on meat reach-in cooler, damaged door on reach-in cooler near meat room. Repair areas. Also observed the hand washing sink in dish washing area makes a loud sound & shakes when hot water is turned on. Repair this sink. Equipment shall be maintained in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Discussion with dish washer indicated he did not know where test strips were located but knew there were some in establishment. Corrected during inspection - person-in-charge located test strips. It is important that staff members regularly making sanitizer are aware of the location of test strips.
A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed build-up on the gasket & handle of pizza prep cooler, black growth on meat room walk-in cooler, build-up on fryers, and char build-up on the buffet grill. Clean areas. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residue. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed the vent above dry storage area is dusty and needs to be cleaned.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |