| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
*No food handler has food protection manager certification in kitchen. Ensure CFPM is obtained. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf
*Establishment does not have an employee health policy.
CDI-Policy was provided. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - The food establishment shall have written procedures to follow when responding to vomit or diarrheal events that involve discharge of related matter to surfaces in the facility.
*Establishment had first pages of vomit and diarrhea clean up procedure and missing the other pages.
CDI-Procedure was provided. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
*Handsink near ice machine did not have paper towels.
CDI-Paper towels were provided at handsink.
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
*Handsink near ice machine was missing a handwashing sign.
CDI-Sign was provided to PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*Observed raw chicken waiting to breaded next to cooked tongue in breading station. Breading station cannot be used for storing raw and cooked foods at the same time. Ensure station is properly cleaned before using it for cooked foods.
CDI- cooked items were discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
*In chef drawer, observed several items holding above 41F including chicken pupusa filling 58F, cheese pupusa filling 52F, and tripe 52F. At breading station, observed cooked tongue held at 108F. In 3 door reach in cooler in kitchen, observed cooked pork at 58F.
CDI-Items were moved to walk in freezer to cool, tongue was discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Observed two unlabeled spray bottles of chemicals.
CDI-Spray bottles were labeled. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Observed several unlabeled sauce bottles in prep top. Ensure these are labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
*Observed moth fly out of container storing red peppers. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 - Food Storage, Prohibited Areas: Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer line that are not shielded, under leaking water lines, under stairwells, or under other sources of contamination.
*In walk in cooler, condensation from vent was dripping on peppers and tomatoes. Food stored below fans need to be moved so they are not being dripped on.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
*Food in reach in coolers in hallway were unlocked during inspection. Ensure food stored in reach in coolers are kept protected from being contaminated by customers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 - Food-Contact Surfaces: Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf
*Observed broken scoop, melted handle on a spatula, and a cracked plastic container.
CDI-items were voluntarily discarded. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled.
*Light intensity was 5 foot candles in men's bathroom and 11 foot candles in women's bathroom. Light intensity in toilet rooms needs to be at least 20 foot candles. In walk in freezer, light was not working. Ensure light is fixed in walk in freezer. |