| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager.
-EHS observed priority violations during inspection during which a Certified Food Protection Manager was not present. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
-EHS observed no Certified Food Protection Manager present during inspection. One must be present during all times of operation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. Pf
-EHS observed no hand soap at the hand sink by the 3 vat sink. Hand soap must be provided at all times. PIC replaced hand soap to the dispenser during inspection. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
-EHS observed the right side of the prep cooler with every item being above 41 degrees F. Air temperature prior to pulling the pans out was 48. Pans of food were pulled to be placed in working refrigeration. After pans were pulled, air temperature dropped to 38 degrees. Monitor product temperatures frequently throughout the day to ensure they remain at or below 41 degrees F.
-EHS observed the left side of the prep cooler with cut lettuce and sliced tomatoes being above 41 degrees F. Air temperature in unit was 49 degrees both before and after pans were pulled. Do not place lettuce or tomato in the front of the left prep until unit is serviced and verified by EHS. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf
-EHS observed both of the sandwich prep units not holding proper air temperature consistently. These units are crucial to the operation of this facility. Have units serviced to hold TCS food items at 41 degrees F or below. EHS will return within 10 days to verify that units have been repaired. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 All items are to be stored in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-EHS observed chemicals in cardboard boxes being stored on the floor under the 3 vat sink. Store these boxes at least 6 inches off the floor to ensure ease of cleaning. This is the second consecutive time this item has been marked. If found out of compliance again, full credit may be taken. |
|
40
|
0.50
|
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.
-EHS observed kitchen staff not wearing any form of hair restraint. One must be worn at all times of food handling and kitchen work. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair.
-EHS observed numerous pieces of equipment no longer in use, but retained in facility. Any equipment in facility shall be maintained in working order as it was intended or removed from facility. These pieces are seen throughout facility including in the kitchen, in the storage room, and dining room. This is the second consecutive time this item has been marked. If no improvement is seen on next inspection, full credit may be taken.
4-501.11 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
-EHS observed the gaskets on both of the prep coolers being torn and hanging down. Replace gaskets to ensure a proper seal.
-EHS observed the condenser in the walk in cooler dripping water. PIC has a pan placed under the majority of the dripping water. Have unit repaired to eliminate dripping. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch.
-EHS observed storage racks between walk in units, and under the display coolers with an accumulation of dust a debris that needs to be thoroughly cleaned. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment.
-EHS observed a large amount of excess items in the facility that PIC states are not in use. An example of such is 2 large stacks of pans being stored in the facility. Any items not regularly used in the facility are to be removed from permitted area. Any cardboard boxes that are to crucial to the facility are to be promptly removed also.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.
-EHS observed floors throughout facility needing to be scrubbed to remove accumulated debris. A stiff bristled brush can be beneficial to cleaning this style of flooring in the way it needs to be cleaned.
6-501.11 Physical facilities shall be maintained in good repair.
-EHS observed damage to the wall across from the walk in cooler below the storage rack. Repair wall to ensure ease of cleaning. |