| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. CDI Items addressed in report. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No one present currently hold a certified food manger protection certificate. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. REPEAT |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) Employee health policy presented by PIC was older food code version. The PIC shall explain the responsibility for preventing foodborne disease transmission by a food employee who has a disease or medical condition that may cause foodborne illness. CDI Updated employee health agreement given to PIC. It was recommended that PIC conduct a refresher for employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) No written procedures available upon request. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI Written procedures given to PIC. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) After handling raw meat employee went to sink and splashed water on hand for approximately one second then dried hands. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. CDI Employee was instructed to rewash using soap and rubbing hands for at least 20 seconds before rinsing and drying. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Dish hand sink pedal was blocked by a bucket. Maintain access to hand sinks. CDI Bucket was removed. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) Employee observed exiting kitchen with single-service gloves and returning to work on order. Employee observed spraying knife gloves off at dish sink when soiled. Discard gloves after a task is complete or any time they are damaged or soiled. CDI Gloves were removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P) Employee observed spraying knife at dish sink, scrubbing then rinsing before attempting to use. Utensils and Food contact surfaces shall be sanitized before use after cleaning. CDI Employee was reminded that all utensils must be sanitized after being washed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Garlic in oil (73F) observed on stove holding between orders. Maintain TCS foods in hot holding at 135F or above. CDI PIC stated garlic in oil had been out for at least an hour and heated it to 180F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Several containers of cooked food items observed inside of the make cooler and walk-in cooler without dates. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. CDI PIC stated items were cooked within two-three days and instructed employee to add dates. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Spray bottle observed on chemical shelf without a label. 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. CDI Employee stated contents was degreasers and labeled spray bottle. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Dry ingredients observed by cook station and under prep table in secondary containers without labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Cooking utensils observed in water that measured 70F. Spoon observed inside of seasoning container where handle was in contact. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing - Installation (C) Remove and replace hanging caulk at hood. Continue to caulk around prep sink where gaps are present. Remove caulk from splash guard that is attached to sink closet to cookware equipment. Equipment that is fixed because it is not easily movable shall be installed so that it is spaced to allow access for cleaning, spaced from adjoining equipment, walls, and ceilings at a distance of not more than one thirty-second inch; or sealed to adjoining equipment or walls.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Low reach-in cooler has a torn gasket. Ice buildup present on condenser and floor inside o the walk-in freezer. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Test strips available for solution at three-comp sink appeared to be water damaged and outdated. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Inspector will return by June 4th to verify test strips are available. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Buildup present on top surface around doors of the dish machine. Remove protective coating from ice machine. Clean cooler gaskets. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair (C) Cold water handle leaks at all three prep sinks. Hot water at three comp-sink does not turn off. A plumbing system shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) Lighting above mop sink and storage out. In walk-in refrigerator units and dry storage spaces, the light intensity must be at least 10-foot candles. |