| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Each establishment shall have a PIC present at all times that food is being handled, that has the authority to direct and control food preparation and service and who passed an [American National Standards Institute} ANSI-accredited Food Protection Management course (such as Serv-Safe) and they shall have the certificate available for review by the inspector. No employee on duty with an ANSI accredited food protection managers certifcate. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) Employees need to wash their hands before beginning food preparation, after engaging in activities that contaminate the hands and when changing gloves. Noted employees re-contaminating their hands by turning of the faucet with clean hands, beginning work before washing their hands and not washing their hands between glove changes. Instructed PIC and employees of proper times to wash their hands and their hands were re-washed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Cleanser shall be available at each handwashing sink. Noted handwashing sink in the kitchen area without soap. CDI soap was placed in the dispenser.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A handwashing sink shall be only used for handwashing. Noted tea/coffee pieces stored on the handwashing sink. Noted employees clean their sanitizer buckets at the handwashing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw animal foods are to be separated from ready to eat food items. Noted eggs stored above ready to eat food items in the 2 door reach in and in the walk in refrigerator. Noted raw pork and chicken above an co-mingled with ready to eat food items. CDI all items were rearranged and stored by their cooking temps. Left another storage handout with PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Equipment food contact surfaces and utensils shall be clean to sight and touch. The slicer in the meat cutting room was soiled with food debris behind the blade. CDI deli slicer was cleaned during the inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods being hot held are to be at 135F or above. Noted chicken tenders at 128F and fried chicken at 118F. CDI tenders and fried chicken were removed and discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
; Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. Noted rice, collards and baked chicken stored in the walk in refrigerator that were cooked the prior day without a date marking. CDI items were discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Sanitizer used in the establishment shall be registered at a concentration of 50-200ppm. Noted sanitizer prepared at 2000ppm. CDI sanitizer was discarded and remade to the correct concentration. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Exterior doors used as exits shall be equipped with self closure. Noted door strip also damaged on the back door. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C)
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. There were numerous grease containers stored on the floor of the dry storage room outdoors. Noted food items stored on the floor of the outdoor walk in freezer. Items need to be lifted off of the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloths need to be stored in a container of sanitizer at the appropriate concentration during pauses of use. Noted wet cloths stored on prep surfaces in the establishment. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Only scoops with handles can be stored in food product when not in use. Noted bowl used in the flour container. Noted bowl being used as a scoop in the flour storage bin. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Clean equipment, linens, single service and single use items need to be stored up and off of the floor. Noted clean linens stored on the floor in the dry storage room outdoors. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.12 Fixed Equipment, Elevation or Sealing (C) Equipment shall be maintained in good repair.
Please repair Torn/broken gaskets on the Reach in cooler door as well as hot hold warmer door. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Noted no test strips for chlorine sanitizer in the establishment. Will need to verify that test strips have been provided. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris. The sides of the fryers, grill, inside of the RICs, dry storage shelving and the air drying rack above the 3 compartment sink were soiled with build up. |