| 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)
No pic on duty with certification from accredited institute. Ex serve safe. A certified food protection manager is to be on duty with certification from an accredited institute as a food manager. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Tooth on the large can opener found with build-up along the tooth area. Tooth cleaned, washed, rinsed and sanitized. Clean the under side on the condiment unit cutting board. Microbial growth found on the underside of the cutting board. Cutting board removed, washed, rinsed and sanitized. Clean the upper shoot on the inside of the ice machine. Buildup observed along the middle shoot area. Clean the inside shoot lines and remove build-up is observed. Food contact surfaces are to be clean |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Time found not indicated on the pooled eggs upon arrival. Indicate times as TPHC forms indicate. Manager indicated time. The FOOD shall be marked or otherwise identified to indicate: Pf
(a) The time when the FOOD is removed from 5C (41F) or
less cold holding temperature control, Pf and
(b) The time that is 6 hours past the point in time when the FOOD is removed from cold holding temperature control; Pf |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Hashbrowns found cooling in the lowboy with a tight fitted lid. Lid slanted to allow the heat to escape. CDI. Use one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf 4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Sugar stored in pitcher found without the common name on the container. Common name is to be on the storage container identifying the food buy name. Common name added to the pitcher. CDI. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) 4-101.19 Nonfood-Contact Surfaces (C)
Replace the rusty racks where observed in the walk-in-cooler. Replace worn gaskets on lowboys and reachin's as well as walk in cooler, walk in freezer,and dish pit shelves). The PIC is advised. Equipment shall be maintained in good repair. Replace worn cutting boards.
4-501.12 Cutting Surfaces (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the interior lines and door jambs areas on the ware wash machine. Build-up observed. Clean ware wash equipment.
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent
recontamination of EQUIPMENT and UTENSILS and to ensure that
the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Clean the cook line equipment , fryers, sides of the fryers, lower cabinet areas on the fryers, cook line equipment surfaces of the ovens, griddle flat top, oven door jams and exterior surfaces. Clean the light fixtures shields, shelf lines, surfaces and equipment with observed build-up. Clean the underside of tables, prep lines and sink vats underside surfaces. Clean the storage racks and shelf lines. Clean the compressor unit, fan guards and walls/ceilings inside the walk- n-cooler. The PIC has been advised. NONFOOD contact surfaces shall be cleaned at a frequency to preclude to accumulation of soil residues. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-403.12 Other Liquid Wastes and Rainwater (C)
Drain at the outside canwash observed clogged. Un-stop the drain lines.
Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to
LAW. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) 6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors throughout the kitchen along the walls and under equipment. Clean the walls along the cook lines, throughout the kitchen and where splatter or build-up is observed. Clean the walls where splatter is observed and ensure they are in good repair. FRP found worn. Repair holes in the walls along the storage walls as well as the storage building. Repair the ceiling lines in the ware-wash area. Clean the ceiling tile and remove dust. Clean the floors in the walk in cooler and restrooms. Cabinets in the restrooms found worn inside the interior portions. f The PIC has been advised. Physical facilities shall be maintained in a state of good repair. Physical facilities shall be cleaned as often as necessary to keep them clean.REPEAT VIOLATION |