| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF- Observed PIC arrive at the end of the inspection. CDI- PIC was informed a PIC shall be present during all hours of operation.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- PIC had employee and MFU in operation without water and functioning cold hold equipment. All TCS foods were above 41F and 45F. Without hot running water, to wash hands and food contact surfaces, and functioning cold holding equipment the risk of food borne illness is increased. CDI- PIC voluntarily closed. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed open twist top employee drinks stored above retail food in the low boy cooler. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled utensils stored inside of the hand sink. CDI- Employee removed items. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed lamb 84F-118F. CDI- PIC reheated items to at least 165F see temp chart. NOTE: EHS provided PIC with a MCPHD TPHC form. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-REPEAT- Observed cut lettuce, cut tomatoes, falafel, chicken tenders, chicken breast, white sauce, red sauce, and shrimp all well above 41F. See temp chart. Observed cold hold equipment functioning at 49-58F. PIC voluntarily discarded all TCS foods above 41F. PIC voluntarily closed. A VR will occur no later than 9/20/19 to ensure the MFUs cold holding equipment is functioning properly and TCS foods are at 41F or below. NOTE: EHS provided PIC with a MCPHD TPHC form. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- REPEAT- Observed back door open without protection from out door pests
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the unit. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use trays on the floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed cold holding equipment functioning at 49-58F. All TCS foods were above 41/45F. PIC voluntarily closed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed grease and food debris build up on all equipment. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water at any fixture on the MFU. PIC voluntarily closed. A VR will occur no later than 9/20/19 to ensure the MFU obtains hot running water while in operation. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -REPEAT- Observed card board being used on the floor. 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 grease and food debris on floors. |