| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction.
2-102.11 (A), (B) and (C) (1), (4) - (16) - 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - PIC not certified unable to demonstrate understanding of final cook temperatures of hamburger during inspection. CDI by instruction. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - Observed no certified PIC on-site with inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed no written procedures available. CDI by instruction, handouts provided. Provide written procedures by next inspection. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - Observed employee eating in back of kitchen on food prep table. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheeses, eggs, RTE deli meats, ham, cut lettuce and cut tomatoe, potatoe salad cold held in flip top prep refrigerator over 41 degrees F. Operator contacted maintenance person when arrived and all TCS foods voluntarily discarded as foods in unit over 4 hours per PIC. TPHC to be used in unit until equipment fixed. Visit needed to ensure long term compliance and repair of flip top prep cooler. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & 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 - Observed no written procedures for shell eggs held using TPHC. CDI, TPHC procedures completed while on-site. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory asterisk on menu includes asterisk on omelette but omelette fully cooked according to PIC. CDI menu updated during inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed Lysol cleaner labeled as sanitizer. CDI, label corrected. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cole slaw recently prepared and cooling in deep covered container in tall reach in prep cooler. CDI, operator transferred slaw to shallow uncovered pan and relocated to low reach in freezer to rapidly cool. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs for lemons stored in standing water below 135 degrees F in container. |