| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, PF - 2 employees working in kitchen were only aware of 3 symptoms and none of the 6 illnesses. The employees could not locate any policy regarding reporting the "big 5" symptoms or "big 6" illnesses during the inspection. CDI - Employee health poster left at establishment. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written policy regarding the response and clean-up of vomiting and diarrheal events. CDI - Sample policy sent to establishment email. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance - PF - Hand washing sink was filled with sanitizer buckets and sponges at start of inspection. Hand washing sinks shall be used only for hand washing and maintained free so that they can easily be used to wash hands. CDI - Items removed from hand washing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness - P - Establishment using sanitizer in sink that measured 0 ppm on test strip. Sanitizer solution is dispensing at less than 150 ppm due to the line from the bulk sanitizer having a pinch in it. Use dish machine to sanitize all utensils and food-contact equipment until Ecolab can come and repair the dispenser. CDI - Utensils in sanitizer solution washed in the dish machine. |
|
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 - Repeat - Cartons of milk in the front of the reach-in cooler measured 44F. TCS foods in cold holding shall measure 41F or less. Ensure door is being closed properly as the door was ajar when EHS checked cooler. CDI - Milks were placed in cooler at 6AM so they were moved to upright cooler in back kitchen to cool off. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations - C - Wiping cloth buckets measured less than 150 ppm quat. Wiping cloths shall be stored in sanitizer solution at the appropriate concentration when in between uses. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - Stickers still on apples on serving line. Fruits and vegetables must be washed thoroughly, unless received in a pre-washed state. Remove stickers during fruit washing. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware - Preventing Contamination - C - Disposable cups beside juice machine are unprotected. Leave plastic sleeves on cups or use a dispenser that protects the rims of the cups. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 Temperature Measuring Devices, Manual Warewashing - PF - Establishment does not have irreversible temperature indicator strips to check rinse temperature of hot water sanitization dish machine. CDI - Establishment educated on new requirement. Points will be deducted next inspection if this item is still out. 0 pts. |