| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No CFPM at establishment during inspection. A CFPM must be on duty during all hours of business. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) No paper towels available at handwashing sink. Paper towels must be available at all handwashing sinks. CDI-paper towels added
6-301.14 Handwashing Signage (C) No handwashing sign available at handwashing sink in kitchen. Signage is needed at all handwashing stations. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw fish stored over previously cooked food as well as raw meats over bologna and red hots. Food must be stored according to final cook temperatures. CDI-rearranged |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P) Upon speaking to PIC, dishes are not being sanitized after being washed. PIC stated she was unaware of the wash, rinse, sanitize procedure. REHS explained correct procedure, and together, made bleach water in 3rd compartment of sink to proper strength. CDI- All dishes on drying rack were sanitized. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed shell eggs stored over the grill during inspection at ~53F. Shells eggs are a TCS food and must be maintained at or below 41F.
CDI-moved back to refrigerator |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed opened bologna, cut lettuce and cut tomatoes in the refrigerator without a date mark. TCS foods must be dated.
CDI-dates added |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Wiping cloth bucket chlorine strength was too high. Maintain between 50-200 ppm. CDI-diluted
7-202.11 Restriction - Presence and Use (P) Observed residential pesticides in kitchen. If pesticides are used, they must be labeled specifically for use in a food establishment. CDI-threw cans away |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) No thin-stem thermometer available at establishment. Establishment must keep a food measuring device in order to take temperatures of food. PIC ordered thermometer before end of inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) All food employees must wear proper hair restraints while working in the kitchen. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-201.11 Equipment and Utensils - Durability and Strength (C) Observed wire racks in back room used as dish storage racks, that are covered in aluminum foil. Racks should not be covered in aluminum foil as it is a single service item and not meant to be cleaned. Racks can be cleaned with soap, water and then sanitized in place with a cloth.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) 2 door refrigerator has heavy condensation at the top and is dripping. Repair is needed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Establishment did not have chlorine strips at time of inspection. Chlorine strips must be available at all times in order to test concentration of bleach water. PIC ordered strips before end of inspection. |