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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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1
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2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - No certified food protection manager on site during inspection.
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.
Review duties of food protection manager on next inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Observed a pan of raw chicken & a pan of raw goat meat on the top shelf of the walk in cooler. Observed a pan of raw fish on the next shelf down. There were several ready-to-eat foods under these raw products. Corrected during inspection (CDI) - items moved or used so they could not contaminate the ready to eat foods or cross contaminate each other.
Raw animal foods shall be handled & stored to prevent contamination of ready-to-eat foods AND to prevent cross contamination between species AND stacked by cook temperature when stored vertically. This also applies to frozen foods if the manufacturer's original package has been opened. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed two containers of heavy cream on the shelves, not holding cold. One container was warm to the touch - it was discarded. The other had only been out for a short time & was put back in the cooler. Observed a pan of whole eggs sitting on the shelf over the prep cooler - the top layer was at 61F. Eggs on the bottom were still cold & were placed in ice water to fully cool. Observed a cut tomato on the prep table at 54F. CDI - tomato discarded.
TCS foods that are held cold, shall be held at 41F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed cooked rice & meats & cooked cauliflower in the walk in cooler without dates. Observed cutt cabbage, cooked corn, cooked cauliflower, & a cooked sauce in the prep cooler reach in without dates on them. Head chef is there all days they are open, he was able to date all products properly. CDI. Improve date marking.
All refrigerated, ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Restriction and Storage-Medicines - P,PF - Observe Vick's VapoRub on the shelf over the prep cooler. There was also a box on the clean dish shelves that contained some medication. CDI - both items moved to an area where they could not contaminate food, equipment, utensils, linens, or single service items. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed two containers of cornflower next to the stove that were not labled. Observed a container of rice flour on the bottom shelf of the prep table that was also not labled. CDI - items were labled during inspection.
Ensure that ALL spices, flours, and similar that cannot be easily identified are labled with a common name. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed quantities of water pooled in the metal pans stored on the clean dish racks. Obtain more shelving for air-drying, invert containers to help drain, remove unused pans from shelves.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified
REPEAT but improved. STRONGLY recommend more shelving.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed bags of clean linens & boxes of single service items stored on the floor in the back hallway & in the storage room. Remove unnecessary items, obtain more shelving, reorganize so items are not stored on the floor.
Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed wooden shelves & wooden cabinets used for storage in the storage room. Operator is in the process of replacing these - there are liquid foods stored in this room so the storage needs to be non-absorbent. Observed cardboard used as shelf liners on shelves in hall & as a back for the shelves used for clean dishes.
Equipment that is exposed to splash, spill or other food soiling shall be non-absorbent, smooth & easily cleanable. REPEAT.
4-202.16 Nonfood-Contact Surfaces - C - Observed some shelving units in the storage room & cleaning closet that are not easily cleanable due to construction. Replace with units that are easily cleanable, without the unnecessary ledges & crevices. REPEAT.
4-205.10 Food Equipment, Certification and Classification - C - Observed a small household freezer in the storage room. Replace with commercial unit. Equipment shall be used in the manner intended by the manufacturer, except for toasters, microwaves, mixers, hoods, & water heaters. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed soil & residue built up on the shelves used for spice storage, on the small shelving unit where pots are stored, on the gaskets of all units, on the doors of the walk in units, on the shelf over the freezer, on fryers, in the reach in cooler & on cooler doors, outsides of storage containers & on the sides & legs of equipment. Clean areas.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. REPEAT. Thorough cleaning needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C - Observed areas of unpainted walls, unpainted door frame & door in the new storage. Paint surfaces & make non-absorbent & easily cleanable.
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted & non-absorbent for areas subject to moisture. REPEAT.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C - Observed no cove molding yet installed inside the storage room. Install cove molding.
Floors shall be coved in areas of the establishment. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed black residue & debris on the wall behind the 3-comp sink. Clean area. Clean under equipment.
Physical facilties shall be cleaned as often as necessary to be kept clean. REPEAT. |
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