| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
Due to priority items such as dating, cold hold and hot holding temperatures out of range, no sanitizer at the 3 comp sink knowledge demonstration is not being demonstrated. Based on the RISKS inherent to the FOOD operation, during
inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No Person in charge on duty with certification from an accredited institute. Example Serve safe. (A) The PERSON IN CHARGE shall be a certified FOOD protection
manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.14 Handwashing Signage (C)
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand sink upon arrival found blocked with a large utensil bowel in the vat. Bowl removed and placed in ware-washing to be washed rinsed and sanitized. Keep the hand sink clear and unblocked and use only for hand washing. No hand washing cleanser found at the hand sink. Hand washing cleanser is to be available. No hand washing sign posted at the hand sink. A hand washing sign is to be posted at each hand sink location. CDI. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Bowl of uncovered lettuce found stored beside the hand sink in reach of splatter from the hand sink. Lettuce removed and covered. Place in a place where no contamination can occur. (A) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from:(a) Raw READY-TO-EAT FOOD including other raw animal
FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,P (b) Cooked READY-TO-EAT FOOD, P and (c) Fruits and vegetables before they are washed; P |
|
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)
No sanitizer found being used at the 3 comp sink upon arrival while washing utensils at the sink. 3 comp sink sanitizer prepared and now reading at least 50ppm. Concentration of the chlorine sanitizer is to be between 50ppm and 200ppm. CDI. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Wings found on the cookline at 80F upon arrival. Wings reheated and laced in hot holding. Ensure hot holding temperatures are 135F or higher when holding TCS foods. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Pack of pork found at 45F on the counter upon arrival. Bag removed and cooled back to 38F in the walk- in-cooler. Ensure TCS foods removed from cold holding are placed back inside to prevent temperature altering. Place back inside the cold holding source and keep 41F and below. CDI. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Multiple TCS foods in the walk in cooler found without dates after 24hrs of opening or preparing. All discarded. refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and
held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a
temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. P |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Common name found missing on sanitizer and chemical spray bottles. The common name is to be on the container identifying the contents. Common name added. CDI. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)
No thermometer found for measuring temperatures. (B) A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin
masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Multiple food storage containers missing the common name on the container. Common names added. CDI. Food storage containers holding food items such as sugar, flour and breading should have the common name on the container. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)
No prep sink observed for washing fruit and vegetables. (A) Except as specified in (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the
CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served,
or offered for human consumption in READY-TO-EAT form. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Multiple utensils found tightly stacked together while drying. All utensils separated and individually stacked to allow complete drying. Stack separately to allow air drying to occur. CDI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Rusty racks found in the walk in cooler. Replace. Equipment is to be in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Chorine test strips not found during the inspection. A test kit or other device that accurately measures the
concentration in MG/L of SANITIZING solutions shall be provided.Pf |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)
No covered trash can found in the female restroom. Place a covered trash can in the female restroom for female personal hygiene items. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Replace stained ceiling tile and ensure each is fitting along the ceiling tile line. Multiple found in need of repair and alignment. Floors found in need of re-grouting. Walls found worn and in need of replacing. Floors walls and ceiling are to be in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)
6-303.11 Intensity - Lighting (C)
Personal items and drinks found along prep surfaces and lines. Designate an areas where personal items and drinks can be stored without comingling. All removed. Lighting found low along the cook lines and under 50 light candles. Lighting is to be at least 50 light candles throughout the food service areas. |