| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No certified food protection manager onsite. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on a prep table with utensils. CDI - drink was removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee put on gloves without washing hands prior throughout the inspection, including switching from working with raw to ready to eat foods.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee wash hands and then turn off the faucet with bare hands.
CDI - explained the proper procedure for glove use and handwashing; employee agreed to this procedure. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink in the kitchen. CDI - paper towels were provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink in the kitchen and women's restroom. CDI - soap was provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw eggs stored above pickles and cheese in the walk in cooler. CDI - eggs were moved to a correct location. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and fried bologna holding below 135F in front hot box. CDI - items were voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 4 bottles of chemicals unlabeled. CDI - PIC (person in charge) labeled the bottles. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Facility using a non-thin probe thermometer. Verification required 9/6/2019. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bag of onions stored on the floor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and 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 2 boxes of cups stored on the floor and a box of to-go boxes stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a leak in the walk in freezer causing a large amount of ice build up. Repair the leak and remove ice build up. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - No test kit for QUAT sanitizer onsite. Verification required 9/6/2019. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the handles of the reach in cooler and walk in cooler. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT VIOLATION 6-501.12 Floors, walls, ceilings shall be clean. Caution should be used to minimize food exposure. - Observed food and grease build up under the fryers. Observed splash on the walls beside the reach in coolers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's wallet, lunch box and keys stored on a prep table. |