| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present during inspection. Establishment is under transitional permit. 0 point deduction. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee wash hands and then not dry them but instead use wet clean hands to turn off unclean faucet handles before donning gloves to begin food handling tasks. Observed another employee consume personal beverage and then don gloves to serve food to customers without washing hands. CDI - EHS discussed hand washing procedure and hand washing/glove usage procedures to PIC and to both employees. Hands washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels for drying hands at either hand sink. CDI - towels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee remove soiled gloves and set them aside and then don them again to serve food to customers. CDI- EHS discussed glove usage procedures with PIC and employee. Gloves discarded and new gloves donned. Observed employee use gloved hands to crack raw unpasteurized shell eggs and then proceed to handle clean utensils and other ready to eat food items with same soiled gloves. CDI - EHS discussed glove usage and hand washing procedures with employee. Gloves changed and hands washed. |
|
22
|
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 carton of liquid eggs sitting grill side not in ice bath or under refrigeration with temperature of 57f. CDI - eggs cooked. New liquid egg container stored on ice bath during use. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed egg products and burgers on menu employees confirmed can be cooked to order not denoted with asterisk as being part of consumer advisory. CDI - asterisk added to egg and to burger products which may be offered cooked to order.
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure statement with consumer advisory hand written on menu. Consumer advisory reminder statement with asterisks only provided. CDI - Disclosure statement added during inspection.
REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer solution hand mixed at potentially toxic concentrations in 3 part sink. Concentration testing off the scale of test strips. CDI - solution diluted to 200ppm. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cambro in use in kitchen area with heavily melted areas. Repair or replace. REPEAT - no point escalation as all other repair issues resolved. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment has switched sanitizer from Sink and Surface to Quat. No test strips to check quat concentrations available in establishment. Sanitizer solution checked with EHS test strips during inspection. Obtain test strips to check concentration of product in use. Verification required within 10 days. |