| 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)
Person-in-charge during operating hours must have approved ANSI food safety manager training. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
All managers shall be certified by an accredited program.
2-102.12 (A) Certified Food Protection Manager (C) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
6-301.11 Handwashing Cleanser, Availability (Pf)
Ensure that handwash sink stays equipped with hand soap and paper towels or some form of hand drying provisions. There were neither at the time of inspection.
CDI: Soap and paper towels were provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Sanitizer buckets were not made during the time of inspection. Ensure that sanitizer is present during the time of inspection. Bleach was present.
Utensils stored on the wall - the wall is NOT a clean surface to eyesight or touch. Do not store clean dishes on a dirty surface.
CDI: Sanitizer bucket made. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Tomatoes in the walk in were cold holding at 48.
Walk in stores raw meat and uncut veggies. All deli meats, cheeses, sausages, and cut vegetables were moved to the small cooler up front. The (drink) walk in is available if necessary. Manager said electrician is coming on Friday to assess all cold hold equipment. Reiterated that the unit cannot be left open or propped open. The temperature internally and externally is very warm - all cold hold equipment needs to be heavily monitored with the upcoming temperatures. Ensure that food is held at 41.
Fish and chicken were left out to be breaded and fried - ensure that food is only pulled out as it going to be used so it does not sit in the temperature danger zone. Both meats were at 50 degrees.
Will verify cooler temperatures on Friday afternoon.
Checking refrigerator before end of inspection. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
Yes |
3-501.13 Thawing (Pf)
Observed a bag of chicken in the wash basin of the 3 compartment sink and a sleeve of hamburger meat in the sanitize basin of the 3 compartment sink.
Approved methods for thawing are refrigeration, under cold running water 70°F or below, microwave, or as part of the cooking process.
CDI: items were placed in the walk in. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)
No thermometers present.
Instructed manager to purchase food thermometers. Once thermometers are purchased they should be used to check cold hold temps, hot hold temps, and final cook temps to ensure everything is being held at correct temperatures.
Will check for a thermometer Friday. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf)
Flies are flying throughout - ensure that proper measures are taken to keep the fly population down.
Manager said they will be putting sticky traps up in areas that are not near food prep areas. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Freezer is freezing up and leaving a large block of ice. There was no food stored under the large block of ice - do NOT store food under this block.
Cooler should be properly evaluated to prevent high temperatures.
*electrician is coming to look at freezer Friday. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Ensure test strips are available for sanitizer. Store is using bleach for sanitizer and should be using chlorine test strips.
CDI: Left some with manager and showed him what needed to be ordere. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Ensure that surfaces are being cleaned. Cart with breader bowl on it needs to be cleaned. Breader containers need to be cleaned. The small refrigerator needs to be wiped out. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
Ceiling is leaking in the back. It is condensation dripping and electritian is coming to evaluate all units (HVAC, Refrigerator/Drink cooler, Walk in cooler, Freezer).
The inside of the door frame needs to be repaired.
Do not use cardboard under the ovens/fryers. Shall be easily cleanable. |