| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present in establishment at beginning of inspection. CDI - PIC arrived later into inspection to assist EHS with inspection. Employee present at onset of inspection unable to answer questions related to food processes in the establishment. Behaviors of employee also noted to be out of compliance with risk factors in the establishment. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. Neither the PIC or the employee working during inspection are certified. Multiple risk factors observed to be out of compliance during inspection. REPEAT |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal events. CDI by education of PIC. Flyer and written procedures left on site during inspection. 0 point deduction. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash. 2-301.12 Cleaning Procedure
Observed employee use 3 part dish sink to “wash” hands using no soap, not scrubbing for 15 seconds, and not using a barrier to turn off faucets when hand wash complete. CDI - PIC directed employee to re-wash hands using the hand sink and full hand washing process. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cloth towel draped across faucets of hand sink at beginning of inspection. CDI - employee removed cloth so that hand sink may be used.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels for drying hands at restroom hand sink. CDI - PIC replaced towels. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw unpackaged re-wrapped beef stored above containers of spices and flours in upright freezer. CDI - raw beef relocated to bottom shelf. Do not store raw meat above other foods in coolers or freezers.
3-304.15 (A) Gloves, Use Limitation. Observed employee wash and attempt to re-use food handler gloves. CDI - PIC directed employee to discard gloves, wash hands, and don new gloves. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food residue on food contact surfaces of meat slicer. CDI - slicer cleaned. PIC noted that the slicer is only used on Friday when the lamb is delivered. Clean the slicer once cutting is complete and then again prior to use. REPEAT
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed no sanitizer solution available for use in establishment. Observed employee wash and rinse cutting board and knives without use of any sanitizer process. CDI - PIC set up sanitizer sink with cl solution and washed/rinsed/sanitized cutting boards and knives. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed compound house made seasoned butter made with unsalted butter holding in front line display cooler at 44f. Raw beef holding in same cooler lower reach in portion at 43f. Ambient air temperature of unit 44f. CDI - butter and beef discarded. Do not store TCS foods in the unit until it is verified to be holding the food at 41f or lower. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple cases of single service containers stored directly on floor in kitchen area. Store items at least 6 inches off of floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed PIC unable to locate test strips for cl sanitizer solution during inspection. Test strips must be available for testing sanitizer concentration. Verification required within 10 days. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue buildup on non-food surfaces of blade slicer. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 peeling floor surfaces in back of house areas need re-finishing to make smooth and cleanable. Observed painted wall surfaces in kitchen area with peeling surfaces. Observed splatter and food residue present on wall surfaced in kitchen area and some buildup on floors around bases and equipment. REPEAT |