| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite. Due to the facility being under a transitional permit, the facility has 210 days from the issuance of the permit to become certified. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Observed no employee health policy onsite. Manager explained they are working on having their paperwork moved over from their other location. CDI-A copy of the Employee Health Policy was provided via email in the meantime. Have employees read and sign. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed several employee drinks stored on prep counters where facility food product is prepared. CDI-The drinks were removed.
*Drinks are acceptable as long as they are kept covered and away from facility food product. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed kitchen employee not properly wash hands after contamination. Employee put on mask and then donned gloves. Same employee also did not wash hands after handling raw chicken. CDI-Stopped and explained to hand wash. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed several blocked hand wash sinks. All sinks had equipment stored in them. CDI-All sinks were emptied to allow for proper access. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed several locations where raw food product was stored above ready to eat products. This includes raw chicken over cheeses, raw eggs and raw bacon over cooked meats. CDI-All items were rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P
Observed weak sanitizer at the dish machine. The sanitizer was primed and still was not reaching proper concentrations. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT HAS BEEN REPAIRED. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce and orange juice above 41F. The lettuce was sitting on the counter at 70F, and the orange juice was sitting in the prep sink. CDI-The lettuce was moved to the walk in cooler and the orange juice was discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed missing date labels on food product in the walk in cooler. Including two containers of beans, and rice. CDI-Manager stated they were prepped yesterday and properly dated. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed missing consumer advisory and reminder on their menu. The Reds Over-easy Burger requires a consumer advisory and reminder on the menu. The over easy egg is undercooked. A VERIFICATION VISIT WILL BE MADE TO VERIFY THE CONSUMER ADVISORY ON THE MENU. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed dirty cloths sitting in the container of flour/cornmeal. Manager explained the cloths were accidentally placed into this container than the laundry container. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths sitting on counters and containers. Have placed into sanitizer buckets or placed into laundry when finished. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed multiple boxes of single service boxes stored on the ground. Have placed onto shelving. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelving in the walk in cooler. Have cleaned. |