| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. REPEAT |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - Pf -- At the time of inspection, there were no paper towels at the main handwash sink and mens restroom. Hand drying provisions shall be available at all times to properly dry hands. Paper towels were placed at all dispensers to correct the violation. REPEAT
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- The dish area handwashing sink was blocked by trashcans, equipment and miscellaneous items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. These items were relocated to correct the violation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed raw shell eggs being stored over vegetables in the storage reach in. Arrange each type of food in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. The eggs were relocated below the vegetables to correct the violation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed several items in the tall reach in, left uncovered. Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of tortilla press and several utensils in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several items in the top and bottom of the main prep unit at 50°F. Store TCS foods at 41°F or below when cold holding. All items were voluntarily discarded to correct the violation. A service call was made during the inspection for repair. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed several items throughout facility without a date mark (only date marks were on raw meats). Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation/opening/cooking was known, all items were date marked to correct the violation. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - Pf -- Observed one Clorox bottle that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottle was labeled to correct the violation. 0 PTS |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the main prep unit not operating according to manufacturer's specifications. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C -- Observed damaged door sweep on the back door. Install a door sweep to prevent insects or other pests from entering the facility.
6-501.111 Controlling Pests - C -- Observed several roaches in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Contact a licensed pest control operator to eliminate the flies. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination - C -- Observed the front face of ice machine left off where ice can be easily contaminated. Food shall be protected from contamination while in storage. PIC stated the machine was being worked on. I also observed food stored in direct contact with a grocery bags throughout. Food shall be stored in a food grade container or food grade plastic bag. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty shelving in reach ins and under prep tables throughout. Repair damaged gaskets throughout. Observed a reach-in cooler running at 50°F. Remove broken dish machine and broken oven as PIC states they are not in use. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPEAT
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- The tall reach in temperature gauge is in bad repair. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -- Clean inside the two door close to the waitress area, tall reach in, produce cooler and reach in freezer where debris/build up is present. Clean handles and knobs of grill equipment, pot holders where debris and build up is present, under steam table, gaskets throughout, sides of fryer and oven and the insides and insides and outsides of rotisserie chicken cooker. Remove tortilla roller or clean and cover if not removable. Clean knife holder, dry good containers and spice shelving beside grill area. Observed heavy build up on the ansul system under hood. Nonfood-contact surfaces of equipment shall be kept clean. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C -- Observed leaking pipe under the main handsink. A plumbing system shall be maintained in good repair. 0 PTS |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C --Trash bags and boxes are accumulating around the cans and back door. An outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. A dumpster should be provided to keep up with waste demand or more frequent pick-ups/take away may be necessary.
6-202.110 Outdoor Refuse Areas, Curbed and Graded to Drain - C -- Water was collecting in an open trash can. Outdoor refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles. The water was drained to correct the violation.
5-501.111 Areas, Enclosures and Receptacles, Good Repair - C -- Trash can lid broken. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Repair/replace. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair the floor tile, baseboard and wall damage through out. Flooring is soft in areas at waitress station and around oven (oven leg starting to go through the floor). Repair the floor vents that are damaged/rusted and are no longer easy to clean. REPEAT
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C -- The floor juncture in the kitchen and beside doors into kitchen is open in some areas and should be sealed to prevent moisture from penetrating and accumulating under the floor and into walls. The floor and wall junctures shall be coved. Install coved baseboard or seal. REPEAT
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and floor drains through out. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT
6-201.11 Floors, Walls and Ceilings-Cleanability - C -- Paint or seal exposed wood in the storage room behind ice machine. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Finish. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accomodations for Eating/Drinking/Smoking - C -- Observed employee food being stored in two door reach ins over/with facility food. I also observed cups being stored in personal area .Areas designated for employees to eat, drink and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. REPEAT
6-303.11 Intensity-Lighting - C -- Observed 8-40 foot candles at prep and cooking areas. No lights working in the back storage area where equipment and ice machine is present. Provide 50 foot candles at a surface where employees are working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Provide 10 foot candles measured 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Replace the bulbs. |