| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
There were multiple PF and P violations.
Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code;
EHS and PIC fixed PF and P violations throughout the inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C)
There was not a certified food protection manager on duty.
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.
PIC shall become a food protection manager. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
There were no paper towels at the back hand wash sink.
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with individual, disposable towels.
PIC placed papertowels at the hand sink. CDI
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Large trash can observed blocking back hand sink.
A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
EHS relocated the large trash can. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Rotisserie chicken in warmer was measuring 129F and 125F.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135F or above.
Chicken was reheated to 165F and then placed back I the warmer. The warmer was turned up. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Cut purple cabbage from the day before was observed without a date mark in the prep cooler.
READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1
PIC correctly date marked the cut purple cabbage. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.11 Restriction - Presence and Use (P)
Hot Shot observed by the can wash area for household use only.
Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT
PIC discarded the hot shot spray. CDI |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Insects were observed on the prep cooler.
The PREMISES shall be maintained free of insects, rodents, and other pests.
Increase pest control. EHS will return 10/3/24 to verify. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Oil in the dry storage area was observed being stored directly on the floor.
FOOD shall be protected from contamination by storing the FOOD at least 15 cm (6 inches) above the floor.
Oil was relocated to a shelf. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet cloth observed being stored on prep counter.
Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution.
PIC relocated the wiping cloth to a sanitizer bucket. CDI
0 POINTS |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Ice scoop observed just laying on the ice machine.
UTENSILS shall be stored In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD.
Ice scoop was relocated to a pan with a lid. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Pans observed wet stacked.
Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying.
Pans were rewashed and placed in a position that allows air drying. CDI |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Plastic pans observed cracked.
Multiuse FOOD-CONTACT SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
Cracked pans were discarded by PIC. CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Gaskets on all units observed soiled. Inside of all units observed soiled with spillage or food debris.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
These items shall be cleaned and maintained clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.12 Cleaning, Frequency and Restrictions (C)
Increase walls and floors cleaning frequency.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |