| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Facility has 210 days from issuance of permit to obtain certification. -0- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employees handling money and then resume food service without removing gloves, washing hands and putting on new gloves. Observed food employee changing from cleaning tasks to cooking without handwashing. CDI - Hands washed. -2- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing steak sandwiches for to-go order without using a barrier against bare hand contact. CDI - PIC educated and food prepared again without bare hand contact. -1.5- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning bottles and wiping cloths blocking front handsink and dumped coffee blocking rear handsink. CDI - Handsinks cleaned and cleaning supplies moved. -0- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked ground beef and chicken in the reach in cooler from 1-2 days prior without date marking. CDI - Date marking placed on food. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils at the cook line. Label these with the common name of the food.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels on baked breads and cakes for grab-n-go. CDI - Breads and cakes moved behind the counter. -0- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed juice boxes stored directly on the floor near the restroom and bread stored in grocery bags in the kitchen. -1- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food without wearing hair restraint. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on and under the cook line. Observed wiping cloth at the waist of cook. Keep these in sanitizer between uses. -0- |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed uncut tomatoes in use. PIC states he washed them prior to cutting them. Permit condition states "ALL PRODUCE TO BE USED IN THE FACILITY SHALL BE PURCHASED FULLY PREPARED; PREWASHED; AND READY FOR USE IN THE FINAL FOOD PRODUCT." -0- |
|
45
|
0
|
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 the following items are non-compliant in accordance with the transitional permit: 1. REPAIR REACH IN GASKET ON COOLER DOOR TO THE RIGHT
2. TIGHTEN FRON CABINET KNOBS
3. REPLACE DAMAGED CEILIG TILES IN THE DINING ROOM AND DOWN THE HALL TO THE BATHROOM
4. REPLACE ABSORBENT CEILING TILES IN THE RESTROOM.
ALL ITEMS MUST BE BROUGHT INTO COMPLIANCE PRIOR TO THE END OF DAY ON 10/01/2017 OR THE TRANSITIONAL PERMIT WILL EXPIRE. TRANSITIONAL PERMITS MAY NETHER BE EXTENDED NOR RENEWED. -0- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of cooking equipment, shelving and tables. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed no faucet installed at the 3-comp sink. PIC demonstrated unscrewing the pre-rinse nozzle and using the straight hose to fill the 3-comp without cross-contamination. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent over food prep areas and in toilet rooms. Observed absorbent ceiling tiles over the juicer and in the restroom. -0- |