| 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)- PIC was not able to provide Serv Safe certification. PIC present must have Serv Safe certification available and accessible at all times. |
|
3
|
0
|
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): Observed no Employee Health Policy Agreement. All facilities must have an EHPA in place and available to the regulatory authority. REHS gave PIC generic copy. CDI |
|
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 clean forks with minor build up. All food contact surfaces must be clean to sight and touch. The forks were washed, rinsed, and sanitized. CDI |
|
22
|
3
|
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 multiple foods in prep cooler holding above 41F (see temp chart). All TCS foods must be held 41F or below. The products were voluntarily discarded. CDI |
|
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 ham and chicken in 2 door reach-in cooler with no date marks. The products were date marked correctly. All foods that are TCS and held for more than 24 hours must be date marked. CDI |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)- Menu had consumer advisory, but did not have a reminder. Food items with consumer advisory must have "*" by consumer advisory disclaimer and items that are relevant to that ex.. eggs made to order. Menu has statement but no asterisk * of what foods may be served undercooked. Explained to manager to get by without reprinting menus an asterisk can be hand written next to statement and all items that may be served undercooked. This was still the case on the menus. REHS discussed with PIC about marking menus |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf): Observed no small diameter probe thermometer. All facilities must have a small diameter probe thermometer. A verification is required. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-202.15 Outer Openings, Protected (C): Observed back door propped open at start of inspection. All outer openings must be closed to prevent the entrance of vermin. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
3-304.14 Wiping Cloths, Use Limitations (C): Observed wiping clothes stored on counter. All wiping clothes must be stored in sanitizer when not in use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-901.11 Equipment and Utensils, Air-Drying Required (C): Observed employee hand drying dishes out of the dish machine. All ware items must be air dried completely. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf): Observed no test strips for dish machine sanitizing solution. All sanitizing solutions must have in date testing methods to ensure solution is correct concentration. A verification is required. |