| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration- (Pf) PIC onsite did not have the Certified Food Protection Manager training, Priority violation present during inspection and she was not able to answer questions posed to her by REHS. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the inspection; or
(B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; or
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). CDI-Answers to questions given and Priority violation corrected. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No PIC with Certified food protection manager training onsite when REHS arrived. Manager-(A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Opened employee beverage stored above food on shelving. Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:(1) The EMPLOYEE'S hands;(2) The container; and(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Gloves discarded by staff member after handling money and then new gloves donned without washing hands. After gloves have become soiled and have been discarded hands are to be washed.. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts. (B) After using the toilet room(C) After caring for or handling SERVICE ANIMALS or aquatic animals. (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. CDI-hands washed.
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands. (P) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Paper towels missing at handsink in cooking area.Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods. CDI-Napkins placed at sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Rewrapped raw meat over cheese stuffed pastas in upright freezer; Foods in unsealed bags such as flour and powdered sugar. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C)(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area(8) Separating fruits and vegetables, before they are washed. CDI-meat moved under pasta. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Foods such as chicken wings (46F), turkey bacon ( 43-47F), philly steak ( 45F), cheddar ( 43F) and cut lettuce (45F) all above 41F in both make lines. Far left side of Turbo Air make line closest to pizza oven needs to be serviced. Make line nearest register was missing a pan allowing air to escape. Pan replaced. Keep cold hold TCS foods 41F and below. CDI-Food in Turbo Air found above 41F voluntarily discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation (C) Fly light sitting on top of food on top of prep table. (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.(B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and
(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI-Fly light moved
6-202.15 Outer Openings, Protected (C) Large gaps underneath back door of restaurant. Door needs adjustment and repair to eliminate gaps and prevent pest entry. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:(1) Filling or closing holes and other gaps along floors, walls, and ceilings;(2) Closed, tight-fitting windows; and(3) Solid, self-closing, tight-fitting doors. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Couple of boxes of food on walk in freezer floor. Keep food off floor at least 6 inches to protect from contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Staff member preparing food wearing bracelets. No jewelry with the exception of a plain wedding band permitted on hands or wrists. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Pans stacked while wet. Allow to air dry before stacking.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)Clean pans lids stored in soiled containers in dishwashing area; Pizza boxes stored on floor in back storage room. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(1) In a clean, dry location;(2) Where they are not exposed to splash, dust, or other contamination; and(3) At least 6 inches above the floor. |
|
47
|
0.50
|
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)- REPEAT-.Top left side of Turbo air make line closest to pizza oven holding 41F. Have unit repaired or serviced. Observed the low reach in cooler with torn gasket; Prep sink rim is badly damaged and needs replacement; Legs of prep sinks and tables in back of kitchen rusted; Replace badly rusted epoxy coated shelving in walk in cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
4-205.10 Food Equipment, Certification and Classification (C) Unapproved Ninja Food processor labeled for house hold use only and drink crated being used as shelving throughout facility. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces-C-REPEAT-Thank you for cleaning the walk in cooler racks in the walk in cooler mentioned on last inspection. Today general cleaning needed of equipment such as equipment legs, walk in cooler door, side of make line and fryers. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean listed areas more frequently. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.11 Backflow Prevention( P ) Air gap needed between drain pipe coming from 3 compartment dish sink and floor drain. A direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. CDI-education |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed of walls in back prep area including behind prep sink; Cleaning needed of floors under cooking line and back dish washing area 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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) Lighting under ventilation hood low. Today 38-41 foot candles of light. Provide 50 foot candles of light at food prep areas.
6-501.110 Using Dressing Rooms and Lockers (C)Employee personal items such as jackets stored with single service items. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. |