| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of operation. (Pf)- At beginning of inspection, observed all new staff in the establishment. Asked for the manager on duty or the person in charge, the staff stated there was not a manager present. Need to always have a designated person in charge. CDI- A manager arrived at the end of the inspection. The Permit Holder shall be the Person in Charge (PIC) or shall designate a PIC and shall ensure that a PIC is present at the food establishment during all hours of operation.
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration (PF)- During inspection, there was not a Certified Food Protection Manager on duty and Priority violations were observed. CDI- Corrected and educated staff on violations observed. Based on the risks inherent to the food operation, during inspections and upon request the PIC shall demonstrate to the Regulatory Authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- No Certified Food Protection Manager was on duty during inspection. Provided dates of ServSafe classes being offered by the LHD. Need to have a Certified Food Protection Manager on-site during all hours of operation.~REPEAT~ |
|
3
|
0
|
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)- When asked, the staff present was unable to provide information regarding an employee health policy. CDI- Provided the staff with a copy of the state approved employee health policy. The Permit Holder shall require food employees and conditional employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- When asked, the staff was unable to answer questions or provide a procedure on how to clean-up a vomit or diarrheal event. CDI- Provided a copy of the state approved procedures. Procedures for cleaning after a vomit/diarrheal event shall be readily accessible. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)- Observed multiple food employees wash their hands during the inspection and all turned off the water with bare hands. CDI- Educated and had them rewash their hands. When washing hands, food employees shall protect their hands from recontamination when turning off the water by use of a barrier such as a paper towel. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- At beginning of inspection, observed food debris in the handwashing sink by the ice machine. CDI- Educated on use of a handwashing sink. Sink was cleaned by employees washing their hands. Handwashing sinks shall be used for handwashing and no other purposes. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Observed a carton of raw shelled-eggs being stored in the walk-in above an open case of butter. CDI- Eggs were relocated to an appropriate spot. Raw animal proteins shall be stored below/away from ready-to-eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the dishmachine sanitizer was not dispensing sanitizer. When checked, the bucket of sanitizer was empty and staff was unable to locate any more in the establishment. CDI- Staff is able to use the quat sanitizer at the 3-bay to sanitize the dishes and utensils. When using chemical sanitizers, the solutions shall meet manufacturer's specified concentrations. ~REPEAT~ |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed the meatballs and the marinara in the left hot well were 130F and 127F. CDI- Staff placed lids on both of the items and they heated up to 135F. When held hot, TCS foods shall be maintained at 135F, or greater, at all times. ~REPEAT~ |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed a large plastic Cambro of soup in the tall hallway reach-in that measured 43F. Staff stated that was prepared the day before and had not been out of the unit. Ambient air of the unit was checked and was measured at 43F. Observed a pan of garlic oil mixture being held on ice. When checked, the mixture measured between 43-54F. CDI- Soup was voluntarily discarded. Garlic oil was placed on TPHC. When held cold, TCS foods shall be maintained at 41F, or below, at all times. ~REPEAT~ |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed one small container of ready-to-eat diced chicken being stored in the pizza prep cooler that was not date marked. Staff stated that it was prepared the day before. CDI- Staff labeled the chicken. When held more than 24 hours, TCS foods shall be labeled to indicate the date of prep/opening.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)- Observed one small container of sliced turkey in the salad prep cooler that was date marked with the 7th. CDI- Educated on disposition. Turkey was voluntarily discarded. TCS foods shall be used or discarded upon exceeding 7-days from prep/opening, in which the day of opening/prep counts as day #1. ~REPEAT~ |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C)- Observed staff wearing braclets. Need to remove prior to working with food. Food employees shall not wear hand or wrist jewelry except for a single plain band ring. ~REPEAT~ |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed a wet wiping cloth being stored in a bucket of quat sanitizer solution. When checked, the solution was approximately 100ppm in concentration. CDI- Solution was discarded and fresh solution was made. Wet wiping cloths shall be stored in between uses in sanitizer solution that meets manufacturer's specified concentration. (Quat: 200ppm - 400ppm) |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)- Observed one of the trash cans was missing the lid in the uni-sex restrooms. Needs to be replaced. In toilet rooms used by females, receptacles with lids shall be provided for disposal of sanitary napkins. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles (C)- Observed the side doors on the dumpsters were open. Need to keep closed. Outside receptacles shall be kept closed with tight-fitting lids and doors. ~REPEAT~ |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Observed an area of unsealed drywall by the back handwashing sink that was put up to repair a hole in the wall. Needs to be painted or sealed. Physical facilities shall maintained in good repair. ~REPEAT~
6-501.12 Cleaning, Frequency and Restrictions (C)- Observed a build-up of grease and other debris on the ceiling tiles in the kitchen, especially around the hood. Needs to be cleaned. Physical facilities shall be cleaned at a frequency to keep them clean. ~REPEAT~ |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - Observed air conditioning vents in the dining area had build up of dust. Needs to be cleaned. Air ducts shall be cleaned so they are not a source of contamination by dust. ~REPEAT~ |