| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) During inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge. PIC did not demonstrate knowledge of final cook temperatures, holding temperatures, proper storage of meats, and employee health policy. CDI Discussed cook and holding temperatures with PIC, employee health policy was given to PIC, and storage of meats were discussed. Form was given to PIC for education. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Complete an ANSI/ServSafe accredited program to become a certified food protection manager. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. No employee health policy was in place. CDI Copy of employee health policy was given to educate food employees of symptoms and illness of foodborne disease. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting and diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. No procedure was in place. CDI Vomit and diarrhea procedure was given to PIC as reference. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C) A sign or poster that notifies food employees to wash their hands shall be provided at all handwash sinks. No signage was available at handwash sink. CDI Provided signage to be posted.
6-301.12 Hand Drying Provision (Pf) Each handwashing sink shall be provided with individual disposable towels or a continuous towel system that supplies the user with a clean towel. No hand drying system or towels were in men's and women's restroom. CDI PIC provided disposable paper towels for both restrooms. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot holding must be maintained at 135F or above. Found shredded boston butt at 120F in henny penny unit. CDI Hot holding temperatures were discussed, PIC voluntarily discarded food in trash. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed , sold, or discarded for a maximum of 7 days. Day 1 counting as first day of preparation. Observed prepped meats in 2-door central refrigerator. CDI Education was given on proper datemark of meats when removed from original packaging and cut. PIC datemarked meat with date of prep. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) Food temperature measuring devices shall be provided and readily accessible for use in ensuring food temperatures are maintained. PIC did not have a food thermometer in 2-door central refrigerator. PIC did not have a thermometer to check temperatures of meats. Purchase thermometer for unit to ensure food temperatures are 41F or below during holding and NSF probe thermometer to check cold holding of meats. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Food ingredients that are removed from their original packages for use in the food establishments shall be identified with the common name of the food. Found container of seasoning not clearly identifiable. PIC labeled container with common name. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) A test kit or other device that accurately measure the concentration of sanitizing solutions shall be provided. No test kit was available during inspection, PIC uses chlorine as sanitizer solution. Purchase test strips for proper concentration of solution. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Thoroughly clean shelving in 2-door refrigerator and spice storage. Clean and organize shelving for utensils. Clean and organize storage basket. Clean gasket of accumulation for 2-door refrigerator. Clean fan of dust accumulation. Clean sides of cooking equipment of grease buildup. Clean hood filters of grease accumulation. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
Yes |
6-501.18 Cleaning of Plumbing Fixtures (C) Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Clean handwash faucets in both restrooms and toilets of accumulation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Repair spray nozzle for 3-compartment sink due to constant flow. Repair flooring throughout kitchen. Repair walls in mens restroom.
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be maintained clean. Thoroughly clean floors and walls of kitchen. Clean ceiling of spider webs. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment are protected from contamination. Observed employee food stored on shelving in kitchen. Designate area for employee to eat. |