| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Left a copy of a written procedure with PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Hands must be washed when you change task, when you work with raw meat, when you leave the kitchen and come back. The cook left the kitchen to look for to go boxes and came to the kitchen without washing hands. It was prompted of her to wash her hands and she did. CDI |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
Yes |
3-301.11 Preventing Contamination from Hands (P) (Pf)
Observed the cook use her bare hands with RTE foods. Barehand contact is not allowed when working with Ready to eat foods to prevent contamination. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw chicken in the low boy cooler under the prep table stored on the shelf above thawing steak and raw steak. Raw chicken should be placed on the bottom shelf below steak. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed containers for flour, sugar, rice, and beans not labeled. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed a wiping cloth for the grill with built up debris left from food on the grill. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed the utensils for the grill stored under equipment with food debris built up. Ensure in use utensils are stored on clean surfaces and that it is cleaned/sanitized every 4 hours. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed PIC wiping clean dishes with a cloth after they were washed. Dishes that have been washed, rinsed, and sanitized must be placed in a self drying position to dry. |
|
46
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15 (A) Observed the cook not wearing gloves while working with ready to eat foods instead was using her barehands. Prompted her to use gloves when working with RTE foods to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed spatulas with wear and recommended PIC to look into buying new ones since they were ripped and breaking pieces off. PIC discarded spatula. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed the drink nozzles to the drink machine with built up residue. These needs to be cleaned frequently to avoid this build up. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed the lid of the dumpster broken off the top of the dumpster. This needs to be repaired as soon as possible to avoid rodents and insects to get into the waste from the restaurant.
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
The grease trap needs to be on concrete or asphalt. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Lighting under the hood only had 1 working light bulb. This would be beneficial to have all light bulbs working for the cook to have efficient lighting while cooking. |