| 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. Employee in kitchen that walked through with inspector did not hold certification. You have 210 days from permit issuance to obtain certification before points will be deducted. |
|
2
|
1.50
|
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 Employee running the food service said she had no knowledge of a health policy. Inspector reviewed the policy with her and left a copy of the policy in the kitchen. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the only available hand sink in the kitchen. Did not observe improper hand washing as employee was cleaning up and not handling food or utensils. Soap dispenser was changed during the inspection.
6-301.14 Post a handwash sign at each handsink. Restrooms are missing hand wash signs. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage links stored above ready to eat foods such as pre-cooked omelets. Moved raw links to the bottom shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 compartment sink set up with sanitizer at 0 ppm. Staff was getting ready to use the sink with soiled dishes in the wash bay. The spray bottle of sanitizer was also at 0 ppm. Sanitizer container supplying dispenser was empty. It was replaced during inspection and quaternary ammonia was at 400ppm (correct level per manufacturer). Three compartment sink was re-filled with proper level sanitizer and spray bottle was emptied. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous items on the hot serving line below 135F. See temperature chart. These items are cooked, held for less than 4 hours, and then discarded. TPHC (time as a public health control) procedures shall be in place and the food shall be time stamped in some way to ensure adequate disposal of product after 4 hours. Verification required within 10 days. TPHC form emailed. |
|
20
|
1.50
|
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 at 43F and sliced cheese at 43F in refrigerator. Refrigerator was holding milk and sausage links at 41F. The lettuce and cheese were at the front of the unit where staff was going in and out of unit so this may be the issue. Monitor closely. Lettuce and cheese will be cooled to 41F - moved to freezer.
Observed packaged cream cheese above 41F in ice well. This well included yogurt and cream cheese. The ice was not touching the containers. Be sure to fill the well up with ice so it surrounds the product to keep it at or below 41F. These items were moved back to refrigeration to rapidly chill. They have been out of temperature for less than 2 hours. |
|
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 open bag of shredded lettuce without date mark. Staff dated during the inspection. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer available on site. Verification required. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples are placed under the food shield but so close to the edge that there was no protection by the food shield. Apples need to be moved back to eliminate potential contamination. Discussed with manager and he agreed to move those apples back further. |
|
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 2-3 wet rags around the kitchen on the hand sink splash guard and on the prep table. These need to be in sanitizer between uses once wet. |
|
43
|
0.50
|
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 numerous boxes of single service plates and other items on the floor. Install additional shelving or reduce deliveries. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. There is a household freezer in the kitchen. Manager advised this is owner’s items. Equipment in a permitted facility shall be commercial. Label freezer as Owner’s and replace before next inspection or move out of the kitchen. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed major leak under wash bay of 3 compartment sink. Facility is not using the wash bay (they are using the rinse bay to wash, manually rinse, and then sanitize in sanitize bay) due to the leak in the piping to the floor drain. Repair. |