| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION Observed no certified food protection manager on site during hours of operation. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink faucet when turning faucet off. Advised to use papertowel.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee not washing hands between raw meats, before handling other items after raw meats. CDI - advised to wash hands properly and to use gloves when handling raw meats and to discard gloves when changing tasks. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee handling raw meats without gloves on. CDI - educated to wear gloves when handling all raw protein products. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink. CDI - provided paper towels to the handsink.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee using handsink to wet rag to wipe off chopping blocks. CDI - educated to only handsinks for handwashing. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P REPEAT VIOLATION Observed food employee not sanitizing knive inbetween cutting different species of raw animal products. Observed food employee not sanitizing chopping blocks between raw animal products. Observed food employee not washing hands inbetween handling different raw animal products. CDI - sanitized everything and advised to wash hands properly when switching tasks.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw chicken in walkin cooler unprotected. CDI - advised to cover all products in walkin cooler to protect from debris. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3 compartment sink at 0 ppm. CDI - switched out quat sanitizer container to the dispenser. Currently feeding at 200 ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef on meat grinder at 58F. CDI - advised to finish up grinding meat and rapidly cool product down in walkin cooler. Currently cooled down and at proper temperature. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. Advised to prevent flies from entering facility. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service raw meat trays stored above the chopping blocks unprotected with raw animal food on it. CDI - discarded the meat trays and advised to leave the plastic wrap around them for protection. |
|
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 walkin cooler door in disrepair. Advised to repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed chopping block heavily scored. Advised to get a new one. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted items throughout facility. Observed heavy debris build up inside the display case. Observed heavy debris build up on condensing units and fan covers in the walkin cooler. Observed heavy debris build up on walkin cooler racks. Advised to clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed the cold faucet at the 3 compartment sink not working. Advised to repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed phsycial facilities damaged throughout facility: baseboards peeling away, floor tile in kitchen in disrepair, floor tile in walkin cooler in disrepair, and other items with paint chipping away. Advised to repair. |