| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. One or more foodborne illness risk factor violations observed today.
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. No certified food protection manager. Items corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 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. No one present with ServSafe today. Repeat. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at hand sinks. There was no hot water at handsink in area of ice machine. Also water pressure is not very good at this handsink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken stored over ham in bottom of prep unit. Raw chicken moved below ham as corrective action. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Bologna in bottom of flip top prep unit was 42F (came from triple door per pic). Food temperatures in triple door unit were 43F. A verification visit will be made to ensure refrigeration units are able to maintain food temperatures at 41F or less. See verification visit on inspection form. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. Bologna in bottom of prep unit was not date marked. PIC said was opened on Saturday. Allowed to date mark as corrective action. Will require food to be discarded at next inspection for any refrigerated TCS foods that are not properly date marked. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints - Everyone working in the kitchen needs to have effective hair restraints. Make sure hair restraints are effective. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Many wiping cloths observed sitting out. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. Observed tongs for fries stored with food contact part of tongs in contact with the box. . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Clean shelving where clean equipment is stored. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice buildup observed in walk-in freezer. Triple door unit is unable to maintain food temperatures at 41F or less. See #22. Replace gaskets where needed. Split gasket on walk-in freezer.
4-402.11 Equipment that is fixed because it is not easily movable shall be installed so that it is spaced to allow access for cleaning, spaced from adjoining equipment, walls, and ceilings at a distance of not more than one thirty-second inch; or sealed to adjoining equipment or walls. Reseal handsink near walk-in freezer to the wall. Remove equipment that is no longer in use such as the hot holding cabinet. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. Three compartment sink needs to be cleaned. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Clean equipment, sides of equipment, and gaskets of equipment to remove grease and dirt. Repeat. Clean equipment throughout. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles - Keep dumpster doors closed. Dumpster doors were open today. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability Damaged floors, walls, and ceilings throughout the facility are not smooth & easily cleanable. Walls are bowed in places, floors are chipped, and ceilings have peeling finish that could fall onto food. Floor at entry is in poor repair.
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed cleaning is needed of floors especially in hard to reach areas and along floor wall borders. Clean walls where needed.
6-101.11 Surface Characteristics - Indoor Areas (C) Floors walls and ceilings throughout are in poor repair. Floors are not smooth or easily cleanable in places.
Repeat. |