| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on duty. A certified food protection manager must be on duty at all times. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) No paper towels at handwashing station for employee restroom. Maintain all handwashing stations to be fully stocked. CDI Paper towels provided. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) Breaders for pork chops and fish found with clumps and raw meat residue. Breaders must be reconditioned by sifting at least every 4 hours. Sift or discard breader every 4 hours. Label breaders for use and date if remaining in the facility longer than 24 hours. CDI Breader discarded. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw eggs stored over top of RTE red hots, chili and mac & cheese in 2 door cooler. Raw fish sitting over top of hot dogs in walk-in cooler. Maintain the storage of raw meats to be under RTE foods. Store raw meats by final cook temperatures. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Diced chicken from 5/26 found at 46 degrees. Cooked cooled TCS foods must be cooled to 41 degrees within 6 hours. CDI Chicken discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Chicken drumsticks found at 111 degrees in hot hold unit. Maintain TCS foods to be 135 degrees or higher. EHS suggest using TPHC for chicken if temperature cannot be held. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Diced chicken found cooling in ziplock bag sealed. Cool down foods uncovered or vented to allow for proper cooling. CDI Bag moved to freezer. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Tongs stored in room temperature water by cook line. Store in use utensils in hot water of 135 degrees or higher, on a clean sanitized dry surface, or in food. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Single service stored in employee restroom and in other restroom not in use. Do not store single service in restrooms. EHS recommends removing fixtures in restroom not in use to utilize for storage. |
|
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 (C) Repair gaskets on walk in cooler door and on 2 door cooler up front. Walk in cooler door will not close completely. Keep all equipment in good repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Dumpster lids and doors open. Maintain closed.
5-501.13 Receptacles (C) Grease receptacle appears to be leaking or over filling causing a pool of liquid around container. Container must retain contents to prevent a public health nuisance and pest attraction. |