| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed PIC leave the MFU, handle trash, handle payment, don gloves and handle TCS foods without washing hands. CDI- EHS informed PIC a hand wash must occur when hands are contaminated and before donning gloves. After instruction was provided EHS observed proper hand washing. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed PIC bare hand bread with bare hands. CDI- Bread was voluntarily discarded by PIC. PIC washed hands and donned gloves after education was provided to PIC. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed raw steak stored above several heads of lettuce. CDI- PIC was able to correct the storage order. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed white sauce (67F), cut lettuce (50F), cheese (45F), and cut tomatoes (50F) all above 41F. PIC voluntarily discarded the items. EHS observed prep unit functioning at 50F and reach in at 45F. PIC voluntarily closed. A VR will occur no later than 9/22/19 to ensure cold holding equipment is cold holding TCS foods at 41F or below. EHS provided PIC with a TPHC form. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed door and screen door open during the inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several insects throughout the unit. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC with hair on the head however not wearing a proper head cover. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 50F and holding TCS foods above 41F. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- PIC was unable to provide a sanitizer test kit during the inspection. A VR will occur no later than 9/22/19 to ensure the PIC obtains a sanitizer test kit when in operation. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed hood system, cold holding equipment and cooking equipment in need of cleaning due to grease and food debris build up. Clean as often as needed to prevent and reduce the build up. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
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. -REPEAT- Observed floors and walls in need of cleaning due to food debris and grease residue build up. Hard to reach areas are underneath and behind equipment. |