| 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 PIC shall demonstrate knowledge by being a certified food protection manager.
No servsafe manager avaliable during time of inspection. Provide a certified food protection manager at all times. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Employee in charge at time of inspection could not explain or the illnesses and symptoms or employee health policy. CDI. Provided employee with employee health flow chart. Explained symptoms and illnesses. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Employee observed beginning work with hot dog bar without first washing hands from handling money for customers. Employee observed grabbing crate from outside then returning inside to work with food and clean equipment without first washing hands. CDI. Instructed the food employee to wash hands after activies that contaminate them. Employee complied and washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
COMMENT: Employee observed rinsing out cold holding containers in the handsink. CDI. Instructed employee not to use the handsink for anything other than handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed black debris buildup inside soda nozzles. Clean more frequently. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pico de gallo, Canadian ham biscuit, ham sandwich and bacon biscuit. CDI. Pico de gallo was voluntarily discarded as ice bath was not adequate to keep at 41F or below. Biscuits were moved to the walk in cooler to cool to 41F until sandwich cooler is looked at by repairman as ambient temperature fluctuated between 47F-50F. Too much product in the cooler could effect the flow of cold air around product. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
No thin tip thermometer available during inspection. Vr will be in ten days. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employee working with food without hair restraint. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
COMMENT: Ensure the sandwich display cooler is properly functioning. The PIC called maintenance request at end of the inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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.
COMMENT: Recaulk the men's handsink to the wall in the restroom. |