| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
There was no CFPM on site during inspection. 2-102.12 (A) 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. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
REPEAT- In walk-in cooler, observed raw eggs stored above cooked meats. In reach-in cooler , observed raw shrimp stored above cooked foods. 3-302.11(A) - Separate raw animal foods from ready-to-eat foods - P- All raw foods were moved below ready-to-eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
The sanitizer dispenser from the 3-compartment sink is dispensing Quat sanitizer at 0ppm.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P- CDI: Staff will use manually made chlorine sanitizer to sanitize dishes until quat dispenser is repaired. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Observed datemarking labels were missing on the following foods: 2 pans of rice, refried beans, pinto beans, and chicken. According to staff, these foods were prepared the day prior.
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf- CDI: Staff voluntarily discarded food. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT Observed steak thawing in prep sink without running water.
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf- CDI: Steak was placed in WIC to continue thawing. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT Observed back door exit does not self close and latch. A gap to the outside was also observed on the door due to a misaligned lock. Repair damage door and allow it to self close and latch.
6-202.15 Protect outer openings of establishment from insect or rodent entry. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Observed 4 large tomato cans and large pot of pinto beans stored on the kitchen floor.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. CDI: Foods were removed from the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT Observed the following: prep table shelf and legs beginning to corrode in kitchen; broken gaskets on RIF, RIC , and walk-in cooler; rusting shelves inside of the WIC and dry storage; and prep sink basin is separating from the wall. 4-502.11 Utensils and equipment shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT- reduced points to 0pts due to overall improvement in cleaning. Observed detail cleaning needed on shelving in WIC.
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT-different equipment-Observed small leak at prep sink faucet.
5-205.15 PLUMBING SYSTEM maintained in good repair. C |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT Observed the following damaged to physical facilities: lifting and broken floor tiles throughout, missing floor tiles to back storage area, holes on wall behind prep sink, and damage wall in dry storage.
6-501.11 Floors, walls, and ceilings shall be maintained in good repair.
REPEAT Observed several absorbent ceiling tiles in kitchen. 6-101.11 Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed to be smooth and easily cleanable(non absorbent).
REPEAT Observed cove base missing throughout kitchen and men’s restroom.6-201.13 In foodservice establishments the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). |