| 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 Certified Food Protection Manager - C Observed PIC with no CFPM certification. Repeat violation. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy observed in facility. CDI. New copies to sign were emailed to PIC and poster to hang in kitchen for quick review was provided. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed cracking raw shell egg then continuing to work with flipping pancakes and other foods on grill after wiping gloves on wiping cloth. CDI. Wiping cloth was laundered and spatula washed. Employee washed hands and donned new gloves before working.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employee observed washing hands then turning off faucet handles with no proper barrier. CDI. Employee rewashed hands and used paper towel to turn off handles. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ground beef patties observed above ready to eat hot dogs in back reach-in cooler and raw sausage links observed above ready to eat foods in flip top reach-in cooler. CDI. Foods rearranged. Repeat violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed in three compartment sink below 50 ppm. CDI. PIC reported they wish to use chlorine as their sanitizer from now on and was properly made to 100 ppm. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Shell eggs being held on TPHC are being properly time stamped but no procedures observed in place. CDI. Procedures were written and emailed to PIC. Keep procedures in facility at all times. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer onsite observed with no thin probe. Inspector will return no later than 2/26/2020 to verify thermometer has been obtained. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wiping cloths observed on counter. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips or chlorine test strips observed in facility. Inspector will return no later than 2/26/2020 to verify proper test strips are obtained. |