| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) No CFPM on duty at time of. Inspection and establishment has priority violations during inspection. The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. CDI- priority violations corrected during inspection -Pf. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A). See line item #1. No CFPM on duty at time of inspection. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Frozen open package of raw chicken stored above frozen open package of raw beef patties Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. CDI- education provided to PIC. Packages moved to proper shelves and sealed. Burger patties in open container instructed to be cooked to 165 to prevent illness from potential contamination with raw chicken -P. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) See temp log. Package of hot dogs stored next to microwave temping above 41 degreees. Coleslaw in make table holding above 41 degrees. Maintain TCS foods in cold holding at 41F or less. CDI- hotdogs determined to be left out for an hour. Placed in cooler to cool back to temp quickly. Lid shut on make table to maintain coleslaw at correct temp -P |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17. Salad ingredients gray plastic container in walk in cooler not properly date marked and held over 24 hours. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- salad ingredients voluntarily disposed by PIC-Pf |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 See temp log. Container of fries stored next to fryer measuring above 41 degrees. Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Food employees engaging in food prep without hair restraint. Food employees engaging in food prep shall wear an approved hair covering.
2-303.11 Employee engaging in food prep wearing wrist jewelry. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-205.10 Freezers and refrigerator used for storing food rated for domestic use only. Equipment shall be used in accordance with manufacturer's specification. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facility in poor repair. Wall behind handwashing sink adjacent at the 3-compartment sink damaged exposing plumbing lines. Floor tiles damaged throughout the facility. Physical facilities shall be kept in good repair. |