| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): person in charge is not Serve Safe Certified. Serve safe certification is required for the person in charge during all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Observed person in charge change tasks and gloves with out washing hands. Hands are to be washed as often as possible to prevent cross contamination. Person in charge was asked to wash hands and did wash them. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P): observed PIC change tasks and answer phone without changing gloves. Hands to be washed and gloves changed when changing tasks or answering the phone. PIC washed hands and changed gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf); Food contact surfaces to be clean to sight and touch. Observed food debris can opener. Can opener was placed in sink to be washed. CDI
Sanitizer is required for clean all food contact surfaces. PIC had an empty spray bottle of quat for food contact surfaces. When asked how they sanitize at the. 2 cmpt sink he was unsure. All dishes and utensil must be washed rinsed and sanitized with an approved method.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): baking pans have grease build up present. Use a degreaser to clean pans. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): observed open container of chili in prep cooler with out a date. Once items have been opened they should be date marked. PIC discarded chili, opened a new container and date marked container. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf): PIC states that they use time instead of temperature for items in display case. Some items were not time marked but were within the temperature requirements for hot holding. If using time instead of temperature a time must be marked so that employees know when to discard. PIC time marked items being held. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C): hair restraints to be worn by all food handlers. PIC was making food without wearing a hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): observed wiping towels on cutting board of prep table. Towel was soiled with sauces. Towels to be clean and dry when left out or they may be stored in a bucket of sanitizer. Towel was placed in soiled linen. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): observed ice cream scoop in a container of standing water. If stored in water scoop must in in a running dipper well, left in product, or washed and sanitized between uses. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Chest freezer down stairs is for household use only. Freezer to be replaced with A ANSO approved commercial freezer.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): replace torn gaskets on reach in freezers in basement. Prep unit to be repaired or replaced. Unit is in disrepair. Handles for the top doors are broken and missing. Inside panel of 2nd flip top is separated and falling down. Cutting board at prep table is worn with slice marks. Once cutting boards have become worn they are no longer cleanable and should be repaired or replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): clean bottoms of reach in freezers. Build up is present on the doors and should be cleaned. Non food. Contact surfaces to be clean to sight and touch. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): floors and walls to be clean in both the kitchen and in the basement. Clean hood in kitchen.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): floors walls and ceiling to be in good repair throughout kitchen and basement. Replace broken ceiling tiles in basement. Repair wall by 2 Cmpt sink. Floor tiles in kitchen have holes in them. Light from the basement is shining up. Replace floor tiles. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.12 Heating, Ventilation, Air Conditioning System Vents (C); dusty build up present on vents in kitchen. All intake and ventilation vents shall be kept clean. Clean vents. |