| 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): Certified Food Protection Manager must be available during hours of operation. No Certified Food Protection manager available. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf): Employees shall wash hands at designated hand washing sink. Observed employees washing hands at two compartment sink. CDI-Had discussion with PIC on where employees shall wash hands.
2-301.12 Cleaning Procedure (P): Employees shall wash hands for at least 10-15 seconds. Water faucet shall be turned off by using disposable hands towels or other approved barriers to prevent food handlers from recontaminating hands. Observed food handlers not following the cleaning procedures for proper hand washing. CDI-Had discussion on proper hand washing and employee washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch. Produce prep sink visibly soiled and not in use. CDI-Pic cleaned and sanitized food preparation sink. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): TCS hot holding foods must be maintained at 135°F or above. Wings and pizza temping less than 135°F inside hot holding unit. CDI-Per PIC, wings and pizza had been placed in hot holding unit 1 hour prior to temperature check. CDI-Time will be used as a public health control on the pizza and wings that are inside hot holding unit. PIC labeled items with a discard time of 11:30 am. Pic adjusted the temperature gauge on hot holding unit to increase temperature. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Sanitizer shall be prepared for the storage of wet wiping cloths between use. Observed no sanitizer solution prepared. CDI-Employee prepared. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Domestic wire racks above sinks are not approved. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): Warewashing equipment shall be cleaned before use and at a frequency to prevent recontamination of clean utensils. Two compartment sink, drainboards and drains visibly soiled. CDI-PIC cleaned and sanitized sink. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) : Plumbing fixtures in restroom need additional cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): Lighting intensity measured at 17 fc under hood system and 44 fc above produce sink today. Light bulbs are out under hood. Replace bulbs. At least 50 Fc is needed at these locations when working with food. |