| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(I) - Pf EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Walkin cooler observed holding hazardous food above 41F. Unit must be checked immediately. Recommend moving all cold items in the mean time until repair is complete. PIC and employees are not monitoring temperature as required. Follow up will occur with cold holding violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - C 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. No certified manager present during inspection. Call 9109978320 to enroll additional staff in servsafe course. CDI |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12(C) - C TO avoid recontaminating their hands, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. Employee observed using clean bare hand to turn faucet off. Employee stopped and rewashed hands properly during visit. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(2) - P Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas. One raw hamburger container observed stored above pork chop and shell eggs. Items moved to proper storage during visit. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F). Walkin cooler observed holding chicken above 41F. Unit needs to be corrected to proper holding temperature as soon as possible. Verification will occur. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Pf If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (1) the FOOD shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control (3) The FOOD shall be served or discarded within 4 hours from the point in time when the FOOD is removed from temperature control and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Employees were mentally tracking time but not writing it done or marked to identify time items were removed from temperature control. Spoke with employees who knew proper time items were removed from temperature and temperatures written down during visit. Education given on proper time control during visit. CDI |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) - C NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Gaskets and doors on reachin freezers observed with heavy buildup and black residue. Clean to remove buildup. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 -C PHYSICAL FACILITIES shall be maintained in good repair. Baseboard in employee bathroom observed in poor repair. Wall in bathroom observed pulling off. Replace base boards as needed/Resecure wall.
6-501.12(A) - C PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Vents in facility including kitchen and bathroom observed with dust buildup. Clean to remove dust. Floor in Walkin cooler observed with large buildup and dried blood/ meat liquid. Clean to remove buildup. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. Hood system observed with buildup in need of cleaning. Ensure unit is maintained clean. |