| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course during the inspection. Work towards certification. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce (52F), cheese (51F), rice (47F), beef (46F), chicken (48F), and pork (47F) all above 41F. EHS observed prep unit functioning at 50F. PIC voluntarily discarded all the items. Unit has enough equipment to maintain cold holding temp of 41F or below. A VR will occur no later than 8/11/19 to ensure all TCS foods are kept at 41F or below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer bucket in use and not labeled. CDI- PIC labeled the bucket. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several in use squeeze bottles not labeled near the grill top. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wiping cloths stored in water at 0 ppm Cl. PIC provided a Cl concentration of 50 ppm Cl. |
|
45
|
1
|
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. - Observed small flip top prep unit functioning at 50F.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed two portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.
4-101.19 Nonfood-Contact Surfaces - Observed cloths being used under cutting boards to help prevent the boards from slipping. The cloths are absorbent and are not easy to clean. Ensure all non food contact surfaces are smooth, durable and easy to clean. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed several floor fans with grease and dirt debris build up. Clean items as often as needed to prevent and reduce the build up. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available at any fixture on the unit at the start of the inspection. CDI- PIC made adjustments to water heater and EHS observed hot running water at each fixture on the unit. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed fan/heat vent covers in need of cleaning due to grease residue build up. Clean as often as needed to prevent and reduce the build up. |