| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: The Person In Charge (PIC) shall be a Certified Food Protection Manager (CFPM).
-PIC is not a CFPM.
*REPEAT
**1.0 POINTS TAKEN |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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.
-PIC unable to locate or articulate procedures, a small kit in a pouch was available but did not have adequate written procedures. It did not address who was responsible for those incidents.
**CDI. Procedures provided, again.
***0.5 POINTS TAKEN |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 - Cleaning Procedure: Food employees shall clean their hands and exposed portions of their arms by wetting under clean, running water, applying cleanser and scrubbing for at least 10 seconds and then thoroughly rinsing. To avoid recontamination, disposable paper towels may be used to dry and turn off the faucet after washing. P
-Employee rinsed hands for approximately 1 second and returned to prep.
-Employee washed hands, but not arm that was coughed on.
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P
-Employee returned from restroom and coughed into their forearm and then touched cell phone before donning gloves.
-Employee started shift and touched his clothing, checked pockets and began prepping.
*CDI. Employees washed hands. Education provided to PIC.
*REPEAT
**4.0 POINTS TAKEN |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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
-The ambient temperature of the prep unit was 45 and top was opened at start of inspection. The following temperature measurements were taken from the prep top: Sliced tomato-45, gyro meat-44, cooked chicken-48, ham-44, roast beef-45, tuna-44.
*The prep unit had been left open, and overstacked. When closed the ambient temperature reached 39f within 10 minute and food all reached 41f.
*1.5 POINTS TAKEN |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
-Employee and PIC wearing watches, bracelets, and multiple rings.
*REPEAT
**0.5 POINTS TAKEN |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
-Box of straws and cup lids stored on floor under drink machine next to trash chute. These items may NOT BE ON THE FLOOR.
*REPEAT
**1.0 POINTS TAKEN |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
-Dish rack is rusted.
-paint chipping off prep cooler racks
*REPEAT
**NO POINTS TAKEN |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
-Gaskets of prep cooler, bread cooler, and walk in cooler are heavily soiled.
-Reach in cooler needs additional cleaning.
*REPEAT
**0.5 POINTS TAKEN |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair.
-3 compartment sink faucet is duct taped and leaking onto the drain boards and around sink.
*NO POINTS TAKEN |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
-Floors need additional cleaning in dry storage and near ice machine.
*REPEAT
*NO POINTS TAKEN |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
-Employee purses (x2) were on the middle shelf of dry storage with and above gloves, cups, deli paper and other single service items.
*NO POINTS TAKEN |