| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C): No Certified Food Protection manager available during visit. 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. Certified food protection manager shall be present during all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf): Employee shall wash hands at handwashing sink only. Observed employee washing hands at two compartment sink. CDI-Had discussion with employee on using sink designated for this purpose.
2-301.14 When to Wash (P):Food handlers shall wash hands after handling raw foods and when changing tasks. Observed employee cracking raw shell eggs then proceeded to grab items from dry storage closet. CDI- Employee was asked to wash hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(2)(b) Food shall be protected from cross contamination by arranging raw animal foods in food equipment by final cook times. Raw chicken stored with fully cooked shrimp in cooler next to flat top grill. CDI -PIC relocated shrimp to upper rack in 1 door cooler. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Pans of food tightly covered with plastic wrap and aluminum foil stored in 1 door artic air cooler in dining room. Based on discussions with employees, food was cooled by changing food pans, left out to cool when taken from hot bar, then placed in cooler. Food shall have sufficient space in cooler when food is in process of cooling. Food shall be cooled from 135-70°F within 2 hours then to 41°F within 4 hours. This can be met by using shallow pans, ice bath, ice paddle, leaving food uncovered on upper shelves, or quick chill in freezer. CDI-Pans temping above 41°F was voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Ready-to-eat TCS foods shall be properly date marked not to exceed 7 days when kept more that 24 hours. Milk and cooked sausage not date marked in 1 door cooler. CDI- PIC labeled with proper date. Items will be discarded at end of service today if not served. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf): Cooling shall be accomplished by placing food in shallow pans, lightly covered, using rapid cool equipment or in an ice bath. Large pans of food tightly covered and stored in arctic air cooler in dining room. CDI-items temping above 41°F were voluntarily discarded. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Observed scoop with handle stored in sugar, flour, and breader containers during inspection. During pauses in food preparation or dispensing, food preparation and food dispensing utensils shall be stored with their handles above the top of the food. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Single service items such as cups, to-plates, etc. stored on floor in outdoor storage unit. Approved racks shall be in room for storage. Single service items shall be stored 6 inches above floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Griddle labeled for household use only stored in outdoor storage unit is not approved. Any food service equipment shall be approved by Environmental Health before use. Please remove flat top griddle
4-501.11 Good Repair and Proper Adjustment - Equipment (C): One door cooler next to meat slicer is showing signs of deterioration at bottom of cooler and racks are rusting. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting measured today between 37-40fc under hood system and 8 fc in dry storage room in kitchen. At least 50fc is needed at food prep areas and 10fc in storage rooms. |