| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT] -1pt |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. -1pt |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. -0pt |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11; Priority Foundation; Mens restroom lacking hand soap. Kitchen handwashing soap dispenser is not working. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI- Hand soap added during inspection.
6-301.12; Priority Foundation; Kitchen handwashing sink and restrooms lacking paper towels. Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
6-301.14; Core; Kitchen handwashing station lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
5-205.11; Priority Foundation; Kitchen handwashing sink blocked with several glasses and silverware. Sanitizer spray bottle and wiping cloth hanging off of splash guard of handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed during inspection. -1pt |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink, measured at 25ppm chlorine. When asked, PIC stated they use bleach mixed with dish machine dish agent. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer at 50-200ppm. Do not mix different chemicals, stop using the chemical intended for use in a dish machine. CDI- Sanitizer remade during inspection.
4-602.11; Core; Soda machine nozzles with black/pink residue accumulation. CDI- Rewashed during inspection. -1.5pts |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1); Priority; Hot-Holding: Chopped steak in pan on shelf above grill not holding hot enough, measured at 103F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Recommend using a proper hot-holding unit (like the hot wells), instead of this shelf, for maintaining foods hot. CDI- Off-temperature product voluntarily discarded by PIC during inspection. -1.5pts |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) and (B); Priority; Cold-Holding: In main kitchen tall unit, beef patties holding at 46F. In the top section of prep unit, shrimp at 45-49F, raw chicken overstacked in pan at 49F. In back hall tall unit, beef at 45F, salsa red at 46F, salsa at 46F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature products voluntarily discarded by PIC during inspection. Recommend having the back hall tall unit serviced and temperature reduced. Be careful not to overload this unit with a lot of cooling hot items all at once. -1.5pts |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Cooling Methods: Salsa cooling in very large, thick plastic container. Single-serve containers of salsa sitting out on counter after preparation. Use smaller pans, chill wand, ice as ingredient, or other effective means for cooling rapidly. CDI- Large portion salsa divided into two, all salsa placed back into cold-hold units. -0.5pts [REPEAT] |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12; Core; Utensil Storage: Several large clean cook spoons and pans hung low into dirty dish area of 3-comp sink. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours or when soiled). CDI- Utensils/pans returned for cleaning. -0pts |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(A), (B) and (D); Core; Some metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans rearranged to allow for air drying. -.05 [REPEAT] |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10; Core; Ninja food processor labeled for Household Use Only. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace the food processor.
4-501.11; Core; Dish machine is broken. PIC stated waiting on part, expected in a couple weeks. Rusted wire racks in walk-in cooler. Wire shelving in cold-hold equipment with cracked coating. EQUIPMENT shall be maintained in a state of good repair and condition. Repair/Replace these items. -0pts |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Ice machine with pink microbial film buildup along ice baffle, not currently in direct contact with ice below. High shelf for clean dish storage with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT] -0.5pts |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13; Priority; The spray hose at the 3-comp sink hangs down too low, down into the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair/replace hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Burgin Mackey for verification correction complete. -1pt |