|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeated Violation.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty. A CFPM is required to be on duty. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Items under heat lamp were not maintaining temp at 135F or above. Heat lamp was putting out heat at 109F. PIC has the option of using TPHC instead of hot holding, EHS provided materials.
Verification Required- An inspector shall return in 3 days time to verify compliance. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeated Violation.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Buttermilk in the chicken breading station was 52F. Maintain items in cold holding at 41F or below.
CDI- Ice was added to the buttermilk. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeated Violation.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
Keep the premises free of insects, rodents, and other pests. Dead flies were present in the dining room area in the corners farthest away from the kitchen. Continue to clean more frequently to control pests.
Note: there were noticeably less dead flies in the dining room. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeated violation.
4-501.11 Maintain equipment in good repair.
Shelving in the walk in cooler and freezer was rusted/damaged. Racks for clean utensils and equipment is also in poor repair. Bottom shelves of prep tables are rusted. Multiple pieces of equipment throughout the facility were in poor repair. Repair, replace, refinish, or remove as needed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Repeated Violation.
4-602.13 Nonfood Contact Surfaces (C)
Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Equipment and surfaces throughout the kitchen are coated in an accumulation of grease, dust, and flour. Clean as needed to prevent residues and debris accumulations. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
Toilet in the women’s restroom had dead pests in the toilet bowl. Flush toilets regularly to keep them free of debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeated Violation.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. There is water damage to various ceiling tiles throughout the establishment. Floors in back storage area is in poor repair. The door frames are peeling in the restrooms. There was cardboard on the floor of the walk in cooler. Floor coverings should be non-absorbent. There are widespread issues.on all floors, walls, and ceilings. Steps clearly have been taken to try and fix issues. Continue the hard work and repair and replace damaged items as needed.
Repeated Violation.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Deep cleaning of walls, floors, and ceilings needed due to the age of the building and accumulation of soil. Vents were dusty as well. Clean more frequently to prevent contamination. |