| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
1 point: REPEAT: There is no certified food protection manager present: 2-102-12: Certified Food Protection Manager. The person in charge (PIC) shall hold a certified food protection manager certification that is ANSI-accredited. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2 points: On several occasions employees washed hands frequently however each washed them for very little time (~5 seconds). CDI: Employees washed hands for longer period of time and REHS spoke to PIC about the importance of proper handwashing. 2-301.12 - Cleaning Procedure: Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. P |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
1.5 Points: Some foods in the hot hold cabinet had times notated on them, such as personal slices of pizza, however, mac and cheese, fried chicken, potato wedges, etc, had no times signifying when they were placed on the hot hold unit. There are also no documented times of when items are discarded. CDI- Foods without times voluntarily discarded and PIC created a chart to begin documenting this information. There is only a sheet posted on the wall that shows the facility's standards on hold times, with no notations on the items themselves. 3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
1 point: Bottle of manufacturer mixed cleaner with bleach on the preparation sink drainboard. CDI: Spray chemical moved to a separate location. 7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
0 points: Food employees not wearing hair restraints while cooking, prepping, or serving food. 2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
0.5 points: REPEAT: Multiple wet wiping cloths hanging around various places in kitchen, on drainboards next to preparation sink, etc, 3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
0 points:Replace the torn gasket on the right side of the make unit across from the fryers. 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
0.5 points: REPEAT: Cleaning of equipment is significantly better today; Clean the gaskets of the reach in freezers. Clean the legs of the preparation sink and three compartment sink. Clean the shelving in the walk in cooler. 4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
1 point: REPEAT: Clean the floors under large equipment.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean.
Clean the ceiling vents in the public restrooms. Clean some areas of the ceiling throughout the kitchen.
REPEAT: Several of the soap and paper towel dispensers at the kitchen handwashing sinks and bathroom handwashing sink are not operating. They are battery operated; repair or remove these dispensers.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
0.5 points: REPEAT:: Employee bottled waters stored on preparation table tops and cell phone at flip top across from the fryers.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |