| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf PIC could not demonstrate knowledge to ensure rules in the code for food safety and handling are met. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There was no certified food protection manager present. Repeat violation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf The handsink near the 3 compartment sink does not have paper towels. CDI, PIC placed paper towels at handsink. |
|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 - Compliance with Food Law: Use food from approved sources only. P Observed multiple jars of green beans stored in the dry storage area with no labeling to indicate where they were purchased from. PIC informed EHS that someone had canned the green beans themselves and gave them to the PIC. PIC stated they are unable to remove the green beans from the kitchen during the inspection. EHS will do a follow-up visit. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 - Package Integrity: Food packaging has be in good condition, intact and protect the food inside. Pf Observed spoiled lettuce in the 2 door cooler. CDI, The spoiled lettuce was vol. discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required to avoid contamination. P There is accumulation of mold and algae on the deflector shield of the ice bin. Clean frequently enough to prevent accumulation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed mashed potatoes at the steam well temping at 111F and mashed potatoes in a pot stored on the prep table at 70F. CDI, Both items were reheated to 165F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed livermush in the 2 door cooler with no date, deviled eggs in the walk-in cooler with no date, bologna in the walk-in cooler with no date and 1 item of turkey with no date. CDI, All items were properly dated.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P Observed cream corn stored in the 2 door cooler with the date of 10/12/2024 and rice of pilaf with the date of 11/10/2024. CDI, all items were vol. discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Store toxic materials to avoid contamination of food and food contact surfaces. P Observed a bottle of chemical sanitizer being store on a food prep table. CDI, The chemical was removed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. There is accumulation of debris, food residue, crumbs, and dust in the following areas...walk-in cooler shelving and top of dish machine. Clean frequently enough to prevent accumulation. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P Observed mop hose being stored directly in the drain. CDI, The hose was moved to provide a air gap.
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Observed the hot water on one of the two faucets at the 3 compartment sink would not turn on. Keep plumbing in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 5 lights burnt out, walk-in cooler floor is rusted, possibly water damage above lights at the dish area, flaking and peeling paint in the mop room. Keep establishment in good repair.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed debris collecting on the walk-in freezer floor. |