| 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 -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
0 Pts:
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed one open drink stored on the prep table. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The drink was voluntarily discarded to correct the violation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- The handwashing sink in the dish area was blocked by a large trash can. Keep the handwashing sink accessible for employee use. The trash can was moved to correct the violation. 6-301.11 Handwashing Cleanser, Availability - Pf -- At the time of inspection, soap was not available for handwashing in the prep area. Handwashing sinks shall be provided with hand soap to properly wash hands. The person in charge provided soap to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of plastic containers, bottles, lids, two scoops, cutting board and onion chopper contaminated with food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. The utensils were sent to the dish area to correct the violation. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
0 Pts:
3-501.13 Thawing - Pf -- Observed frozen chili thawing under running water in a container of water at 72°F. The following are approved methods to thaw food: (1) thaw under 41°F or less refrigeration, (2) submerged, under 70°F or lower running water, (3) in the microwave, if cooked immediately after with no interruption in the process, or (4) as part of the cooking process. Since the temperature (see temperature observations) of the chili was still 34°F the PIC moved the chili to a properly operating cooler to correct the violation. |
|
36
|
0
|
Thermometers provided & accurate |
No |
Yes
|
No |
0 Pts:
4-204-112 Temperature Measuring Devices-Functionality - C -- Observed the ambient air thermometer in the back of the prep unit. Ambient air thermometers shall be placed in the warmest part of refrigeration units (in the front, where it is easily visible). The thermometer was moved to the warmest part of the unit to correct the violation. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
0 Pts:
6-202.15 Outer Openings, Protected - C -- Observed a gap at the back door and the door does not close properly. Replace or repair the gap to prevent insects or other pests from entering the facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
0 Pts:
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a tub of icecream stored on the floor in the walk-in freezer. Store food at least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C -- Observed food employees without hair restraints. Food employees shall wear hair restraints (hats, hair coverings or nets, beard restraints) to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored in a quat sanitizer solution at 0 ppm. Wet wiping cloths shall be stored in a container of approved sanitizer (200-400 ppm) between uses. The violation was corrected by remaking the solution to 200 ppm. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
0 Pts:
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed a metal plate without handle stored in the chicken and seafood breaders. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, cinnamon, or other non time/temperature control for safety (TCS) food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Observed chef base that is not operational. Remove. Observed rusty shelving in the walk-in cooler, new reach-in, and in clean dish storage, salad prep unit doors are not closing properly. Repair. Repair the walk-in door kickplate on the beer cooler. Crack observed on the side of the ice machine. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-202.16 Nonfood-Contact Surfaces - C -- Observed dish racks used for storage shelving in dry storage. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed grease, dust, and crumbs on tops of equipment, shelving, and inside refrigeration. Attention needed on the cookline including around and between the grill and fryers and other equipment. Clean fans. Hood and filters need cleaning. Clean the top of the shield in ice machine. Clean freezer floor. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Some improvement noted. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Continue repairing floor tiles on the front line and prep/dish room that are chipped, cracked and needs to be regrouted and tile is missing grout in the dish area. Ceiling tiles missing over the walk-in freezer. Ceiling peeling and cracking above the prep table in the prep area. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls under/behind equipment. Special attention needed on the cookline. Clean canwash floors/walls. Physical facilities shall be cleaned as often as necessary to keep them clean. Improvement noted. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
0 Pts:
6-501.110 Using Dressing Rooms and Lockers - C -Observed employee personal items (pocketbook) stored above food and single-service. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Employees moved personal belongings and were educated to correct the violation. |