| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C). REPEAT. No certified food protection manager available at the time of the inspection. The Person-In-Charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P). Two out of the three food employees washed hands correctly and then turned off faucets with clean hands. Food employees must wash hands after engaging in activities that contaminate the hands. CDI: Education provided - employees rewashed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf). Back handsink did not have soap available. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Hand soap acquired. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P, C). Raw chicken stored above raw chorizo and raw beef in 1-door reach-in cooler. Unwashed limes stored above ready-to-eat sauces in 2-door reach-in in storage building. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI: Raw chicken moved below raw chorizo and beef. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Chlorine sanitizer in spray bottle measured 0ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI: Solution remade - chlorine sanitizer measured at 50ppm. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Two pans of rice holding in cabinet overnight measured at 109F. Maintain TCS foods in hot holding at 135F or above. CDI: Pans of rice voluntarily discarded. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C). REPEAT. Magic Chef chest freezer in sotrage room is not approved for restaurant use. Food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI accredited certification program.
4-501.11 Good Repair and Proper Adjustment - Equipment (C). REPEAT. Beverage dispenser is broken at the ledge where cups are placed - this is being held together with duct tape. Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). REPEAT. Additional cleaning is needed on the outsides of equipment. 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 |
6-501.12 Cleaning, Frequency and Restrictions (C). REPEAT. Additional floor cleaning is needed under/behind equipment, clean walls near 3 comp sink. Physical facilities shall be cleaned as often as necessary to maintain clean. |