| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
At least one Certified Food Protection Manager through an American National Standards Institute (ANSI)-accredited program shall always be present in the establishment.
There is no CFPM "Certified Food Protection Manager" certificate on duty.
A member of staff could not provide a Certified Food Protection Manager Certification. PIC stated the only one with a serve safe was off today. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
COMMENT
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 or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
EHS WILL PROVIDE A COPY OF THE VOMIT AND DIARRHEAL PROCEDURE. CDI
NO POINTS TAKEN |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms:
(1) Rinse under clean, running warm water;
(2) Apply an antibacterial soap
(3) Rub together vigorously for at least 10 to 15 seconds
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.
Observed employee washing hands in the utility sink without soap or paper towels.
Employee was stopped and asked to wash hands at a handwashing sink. CDI |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
(B) A HANDWASHING SINK may not be used for purposes other than handwashing.
Observed metal containers in handwashing sink 2.
PIC made aware and items were removed. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
(A)Equipment contact surfaces and utensils shall be clean to sight and touch.
Observed black build up in the drink dispenser nozzles and food debris on dishes and containers on the dish rack,.
Nozzles, utensils,and dishes were placed in the 3-compartment sink to be re-washed, rinsed and sanitized. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Time/Temperature Control for Safety Food shall be maintained at 41F or less
Observed raw food items in the low boy coolers in the kitchen including; Salmon, Tuna, Crab Meat out of temperature. Observed Raw Fish in the display cooler out of temperature. Raw chicken, Raw Shrimp and Beef in the low boy cooler under the grill and in the walk in cooler Raw chicken with temperatures ranging between 55F. CHECK TEMP LOG FOR MORE DETAIL
ALL items out of temperature were discarded since they are served raw or did not cool properly within the aloted amount of time. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
POISONOUS OR TOXIC MATERIALS shall be stored so they can not
contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning;
Observed lemon juice stored next to bleach and with other toxic chemicals.
The lemon juice containers were moved and placed somewhere else. CDI |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (Pf)
Potentially hazardous food shall be thawed: (A) Under refrigeration at 41F or less, (B) Completely submerged under running water that is 70F or below that keeps food at 41F or below, and with sufficient water velocity to agitate and float off loose particles in an overflow, (C) As part of a cooking process if food is cooked completely, or if thawed in a microwave and immediately transferred to conventional cooking equipment to complete cooking.
Observed raw beef on the prep table in the back kitchen area thawing on the table.
Items were moved to the walk in cooler, to continue the cooling process. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114.
Observed multiple wiping cloths not stored in sanitizing buckets. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
B) Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying.
Wet stacking was observed on stacked plastic cups near the drink machine and on metal containers on the back dish rack. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
COMMENT
4-501.12 Cutting Surfaces (C)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Observed damaged cutting board.
PIC was advised to replace cutting boards, as often as needed.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
EQUIPMENT shall be maintained in a state of good repair and condition.
Observed tapped reach in freezer in the back kitchen area.
Replace gaskets as needed and replace freezer.
NO POINTS TAKEN |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
COMMENT
4-602.13 Nonfood Contact Surfaces;
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues.
Observed food debris on cutting boards and counter tops throughout.
Increase the cleaning frequency.
NO POINTS TAKEN |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
COMMENT
6-501.12 Cleaning, Frequency and Restrictions (C)
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Smeared wall splash and extreme build up observed over food prep line cieling.
PIC was made aware.
NO POINTS TAKEN |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination.
Employee drinks were found throughout the kitchen. |