| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee on duty with a CFPM certificate while cooking and cold holding were taking place. -2 points- |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not aware of employee health policy information and signage posted in establishment. A discussion was had with PIC about the food borne illnesses of concern and the employee symptoms requiring exclusion. Recommend reviewing employee health and food borne illness information on a frequent basis. -0 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed gloves, wet wiping cloths, and potatoes stored in hand washing sink near three compartment sink. Observed employee dump contents of sanitizer bucket into hand washing sink. CDI - Gloves, wet wiping cloth, and potatoes were removed from hand washing sink. Employee was stopped by regulator from completely emptying contents of sanitizer bucket into a hand sink. Regulator directed employee to dump contents of sanitizer buckets into can wash at rear of establishment. -REPEAT- -1 point- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer concentration at three comp sink to be 0 ppm. Observed employee using wet wiping cloth to sanitize food prep surface near wing sauces. Quat sanitizer concentration of sanitizer bucket was observed to be 0 ppm. PIC remade sanitizer at three comp sink but quat sanitizer had a concentration in excess of 400 ppm. CDI - PIC was asked to remake sanitizer and use quat test strips to test concentration of sanitizer. Sanitizer was remade to approximately 300 ppm. Quat sanitizer buckets were filled with newly made sanitizer. -1.5 points- |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor near three comp sink and in hallway of establishment outside of kitchen area. Observed fry oil and batter/flour mixture stored on floor in dry storage area. CDI - Potatoes were moved to potato storage area and fry oil and batter/flour mixture were moved so that they were stored at least 6 inches off the floor. -REPEAT- -2 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 box of paper cups stored on floor in dry storage area. CDI - PIC moved box of paper cups to shelving. -0 points- |
|
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 three compartment sink with broken sanitizer solution system. The system allows for a pre-mixed solution of water and quat sanitizer to fill sanitizer sink at correct concentration. The establishment had incorrect quat sanitizer solution concentrations in their sanitizer buckets and the sanitizer sink due to incorrect hand mixing of quat sanitizer and water. Recommend repairing sanitizer solution system in order to maintain correct quat sanitizer concentrations throughout establishment. Observed three compartment sanitizer sink with broken drain plug. Recommend replacing. -1 point- |
|
53
|
0
|
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 build up of food residues and oils on floors, walls, and soap dispensers throughout establishment. Recommend a higher frequency and more thorough cleaning. -0 points- |