| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in a food protection managers course. PIC stated the test was attempted but not passed. |
|
6
|
2
|
Hands clean and properly washed |
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 handle payment kiosk and don gloves to prep RTE foods without a hand wash. |
|
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 handsink blocked with trays. CDI- Items moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand sink. CDI- PIC provided paper towels. |
|
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 rice (129F) and lamb (125F) both below 135F. CDI- PIC reheated items to at least 165F see temp chart. |
|
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 (54F), cheese (50F), cut tomatoes (57F), white sauce (48F), and red sauce (53F). PIC voluntarily discarded the items. A VR will occur no later than 7/25/20 to ensure all TCS foods are kept at 41F or below. PIC has been provided and educated on MCPHD TPHC form. |
|
34
|
1
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- REPEAT- Observed no thin probe thermometer available during the inspection. A VR will occur no later than 7/25/20 to ensure a thin probe thermometer is available during the MFUs operation. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed windows open without protection from out door pests. |
|
43
|
0
|
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 trays stored outside. |
|
45
|
0
|
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 low boy freezer non functional. MFU operating on a reduced menu. Cold hold low boy functioning at 41F. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed MFU with Cl sanitizer. However, PIC was unable to provide a Cl sanitizer test kit. A VR will occur no later than 7/25/20 to ensure a Cl sanitizer test kit is provided. |
|
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 cooking equipment, hot hold equipment, and hood system in need of cleaning due to food debris and grease residue build up. |
|
48
|
2
|
Hot and cold water available; adequate pressure |
Yes |
Yes
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- REPEAT- Observed no hot running water at the start of the inspection. CDI- PIC provided hot running water by making adjustments to water heater. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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.- Observed floors and walls with food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up. |