| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Operator unable to provide proof of completion of ANSI-accredited CFPM course such as the ServSafe Manager's course. An establishment shall have at least one employee on duty at all times with proof of completion. Advised additional training. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
Operator unable to provide written vomit/diarrheal event clean up procedures. Clean up procedures provided at conclusion of inspection. CDI. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C)
6-301.12 Hand Drying Provision (Pf)
6-301.11 Handwashing Cleanser, Availability (Pf)
Hand washing sink observed with no hand washing sign posted, soap available or hand towels at the location. New sign posted and towels and hand soap made available. Hand signs are to be posted at the hand washing sink as well as soap and towels available. CDI. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed fried chicken , susages, chciken patties, corn dogs, eggrolls and hot dogs at mixed temps from 115F to 135F. Ensure the hot hoding temps are held at 135F. All discarded by employee. Food items held in hot-hold storage shall be held at 135 F or warmer. Operator notified. Advised establishing TPHC procedures and holding food items in hot-case for no longer than 4 hours if temps are not 135F or higher. |
|
22
|
1.50
|
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)
Condiment prep cooler observed sliced tomato (48 F), lettuce (47 F), and slaw (46 F) cheese (44F) held above 41 F in the prep cooler. TCS foods are to be held at 41F. Use ice trays until temps of 41F can be maintained. Items held in cold hold storage shall be held at 41 F or cooler. Operator notified. Cooler emptied. Foods removed from cooler. Cooler discontinued use until repairs or replacement can be made. V/R. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Chemicals found stored beside single serve articles and food contact utensils. Chemicals removed and placed in chemical storage. Store chemicals where no contamination will occur. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
Condiment prep cooler found not holding temperature capacity. Cold holding capacity is to be held on all cold holding equipment. Repair order made. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)
Operator unable to provide thin-probe thermometer for measuring internal food temperatures. A thin probe thermometer shall be provided. V/R. No thermometer found inside the condiment prep cooler. (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to
measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
4-204.112 Temperature Measuring Devices - Functionality (C) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf)
Mice droppings found under the drink station inside the lower cabinet area. Eliminate and contact pest control services. Use mice glue traps to eliminate. Pests are to be controlled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Locations (C)
Multiple wet rags found on counter tops. Store wet rags in sanitizer buckets in the proper concentration of sanitizer. Wet rags placed in sanitizer buckets. CDI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace worn and torn gaskets on the reachin's/ condiment prep cooler. . All equipment shall be kept in good repair. Manager made aware. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Clean the 3 comp sink wall lines and drainboard areas. Ware washing equipment is to be clean. No test strips found available to check the concentration of sanitizer. Test strips are to be available. Manager made aware. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the exterior of the oven, grease catch pan, hood vent filters, fryer exterior surfaces, shelf lines and the nemco exterior surfaces. Clean the Vulcan exterior surface. Equipment surfaces are to be clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Clean the floors along the walls and under equipment. Floors are to be clean. Replace soiled ceiling tile where observed stained. Ceiling tile is to be in good repair. |