| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 Only 2 food handlers, owner and husband, and there are violations of priority items. NOT IN COMPLIANCE |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present. Establishment shall have certified food protection manager present at all times. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC stated that they did have these papers, but they had them at home and not on the unit as they were not aware they needed to keep them on the unit. CDI: additional written v/d plans were provided following this inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Wife was busy doing tasks around the MFU. When an order came in, she put on gloves and went to prepare food. CDI: REHS educated on the importance of washing hands in between tasks. She took off her gloves and washed her hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All items in lifttop and RIC units were between 39-45 degrees. REHS arrived to begin inspection at 10:30, PIC stated that they had arrived 5 minutes prior and they had just relocated the food from their freezer at home to the units on the MFU. Air temp in units are 35 degrees so food was able to begin cooling back down quickly to maintain at 41 degrees or below. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Frozen chicken wings stored in ziplock bags in RIC, with no date marking. All ready to eat foods/tcs foods that are kept more than 24 hours shall be date marked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled bottles of bleach stored under the stove top. Establishment shall label all working containers of toxic materials. |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. No stem-type thermometer available during inspection. Establishment shall obtain. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Towel used underneath cutting board (to prevent sliding). OK to use towel, but edges of towel are collecting food particles. Use a towel that is smaller than cutting board. 3-307.11 No splashguard provided between handwash sink and burners. Shall be provided to prevent contamination of food on burners. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Empty Lard containers scattered around unit. REHS educated workers on how single service articles cannot be reused. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Cabinets under the cooktop are made of a wood material that cannot be easily cleaned. |