| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of oepration. Pf Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:(A) Complying with this Code (B) Being a certified FOOD protection manager passing a test that is part of an ACCREDITED PROGRAM; Pf or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. PIC should be present at all times EHS noticed there was no managerial control to answer question food related questions. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Each establishment shall have a PIC present at all times that food is being handled, that has the authority to direct and control food preparation and service and who passed an [American National Standards Institute} ANSI-accredited Food Protection Management course (such as Serv-Safe) and they shall have the certificate available for review by the inspector.
Repeat violation. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 When to Wash (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 ARTICLE EHS noticed employee left a bathroom with no soap or paper towels available go to cooking station and never washed hands Employee left due to shift change before EHS could advise them on proper handwashing |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. EHS noticed the bathroom had no hand soap or the hand sink in the prep area EHS got dish detergent from the 3 comp sink to use a as hand soap. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)Except during preparation, cooking, or cooling, or when time is
used as the public health control as specified under §3-501.19, and
except as specified under (B) and in (C ) of this section,
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above EHS noticed chicken that was held at lower temperatures 117 and 121 and informed employee to reheat or discard chicken |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days. Food items were observed not properly date marked and shall be marked properly. EHS will verify. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. During the inspection employees could not find a thermometer EHS will notify owner to always have one available a thermometer should be available and food employees should know how to use and calibrate thermometers properly |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Sanitizer shall be available at all times and a test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Test strips were not available at establishment. Operator was instructed to obtain test strips. EHS will verify. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. The food prep area need to be cleaned around the sinks and throughout |