| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
Person-in-charge during operating hours must have approved ANSI food safety manager training. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
All managers shall be certified by an approved course. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Handwash sink in the bathroom is new and water is not turned on. When turned on the sink leaks due to a hook up issue. Ensure that the sink is repaired so that it can be on at all times during business hours.
CDI: Sink works and can be used just plumbing needs to be adjusted. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Ensure that tongs that are used to grab chicken wings are stored on surface that is sanitized and not on top of the sale counter.
CDI: Placed on a sanitized surface. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Hot foods must be held at 135°F or above.
Food in the hot hold unit is at 125. Ensure that food is either kept for time or temperature. Chicken Wings were at 120-125. Pizza i the hot unit was at 135 or higher. Chicken wings NEED TO BE ON TIME BASIS. The unit has proven that it can NOT hold chicken wings 135 or over repeatedly. Instructed manager on how to use Time for chicken wings to prevent this. CDI: Reheated.
CDI: |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.12 Refrigerated Medicines, Storage (P)
Chemicals stored on the 3 compartment sink where the sanitized and cleaned dishes would be air drying. Ensure that chemicals are stored where they cannot contaminate clean dishes or food.
CDI: Moved. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Chicken wings out on counter thawing in the bag. Ensure that thawing happens under refrigeration, under running water, or through the cooking process.
Chicken wings were still at 40 degrees. Moved to the refrigerator. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Chicken wings in the freezer loose and not in a bag or protected. Bread in the deli meat cooler loose and not wrapped or protected. Ensure that all items are protected from contamination during storage. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths out. Ensure all wet wiping cloths are kept in a bucket of sanitizer water. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
No test strips. Manager ordered test strips during inspection. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-203.13 Service Sink (C)
Service sink has been moved and looks to be plumbed but does not have running water. Ensure that plumbing and equipment changes are discussed with the health dept prior to moving. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
Yes |
6-501.18 Cleaning of Plumbing Fixtures (C)
Toilet needs to be cleaned and bathroom needs to be maintained. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
Yes |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C)
Ensure that items that are not working are removed. Crates stored so they do not create a insect harborage.
Ensure that trash is being discarded and items that are not needed for the food service are removed. |