| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 - Demonstration: Observed that there was no PIC with managerial control. PIC shall demonstrate knowledge by being a certified food protection manager. The REHS educated the PIC on storage order, food storage, date marking, and use of the handwashing sink. Repeat. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) - Certified Food Protection Manager: Observed that the PIC did not have a certificate from an accredited food safety program. The person in charge shall demonstrate knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is a part of an accredited program. Repeat. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of vomiting and diarrheal events Pf: Observed no clean-up policy. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CDI- The REHS provided a copy of the clean-up procedure in English and Spanish and reviewed the policy with the PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Observed that the handwashing sink behind the front counter was being used for storage of the sanitizer bucket. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI- The sink was cleaned and sanitized during the inspection. Pf |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed raw chicken for chicken cheesesteaks being stored on the same shelf and above raw beef in the prep reach under. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI- The reach under was rearranged so that the chicken was on the bottom. Repeat. P |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed lettuce that was prepped 24+ hours prior to the inspection, that was not dated. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- The PIC dated the lettuce during the inspection. Pf |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Observed a box of celery being stored in the floor of the walk in cooler, as well as, salt and seasoned salt being stored on the floor of the dry storage room. Also observed bags of flour, salt, and sugar being stored exposed for contamination. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Repeat.
3-307.11 - Miscellaneous Sources of Contamination: Observed employee food items being stored above consumer food items in the single door freezer by the the single service rack with and beside single service to go plates, as well as, on the prep table. Protect food from contamination sources not specifically noted by code. Repeat |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed that the scoop for the garlic powder being stored in a manner that allowed the handle was touching the food item. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed that the bottom of the reach in freezers, the reach under portion of the prep station, and the walls of the walk in cooler needed to be clean. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Repeat. |