| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12A (C) Observed PIC without Food Protection Manager Certification. 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. Provide PIC with Food Protection Manager Certification all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (P) Observed employee enter kitchen from making a phone call and proceed to don gloves and prepare food. Hands shall be properly washed after handling soiled equipment, before donning gloves for working with food, and after engaging in other activities that contaminate the hands. CDI: EH reminded employee that hands shall be washed when entering kitchen and after handling cell phone. Employee washed his hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 (C) Observed hand sink in ware-washing area without a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks and shall be clearly visible to food employees. CDI: EH provided a handwashing sign to PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11A (Pf) Observed deli slicer maintained with dried food debris. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16A,1 (P) Observed hot dogs hot holding on stovetop with a temperature <135F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135°F or above, except that roasts may be held at a temperature of 130°F or above. CDI: PIC reheated hot dogs to 178F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed pork, hot dog chili and brats in bottom of lowboy with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: PIC relocated hot dog chili and brats to walk-in and voluntarily discarded pork. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 (Pf) Observed corned beef without date sliced and sauerkraut without date opened in bottom of prep unit. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: PIC date marked both items.
3-501.18 (P) Observed sliced corned beef (4/2) and sliced ham (4/17) past the allowed 7 day hold time. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI: PIC voluntarily discarded both items. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 (C) Observed several sauce bottles without labels. FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Label foods once removed from original packaging. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (C) Observed a couple of flies inside kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. Keep exterior door closed as much as possible to prevent entry of pests. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11A (C) Observed a couple of bowls stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried. Allow bowls to air dry completely prior to stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11A (C) Observed lowboy not maintaining foods at 41F or below and ice build-up in walk-in freezer. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Repair/replace lowboy and have walk-in freezer serviced to determine/repair cause of ice build-up. Repeat violation.
4-205.10 (C) Observed domestic chest freezer being used by establishment. Food equipment shall be used in accordance with the manufacturer's intended used and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Provide NSF/ANSI approved freezer. Please email specification sheet to EH prior to purchasing. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11C (C) Observed floors of walk-in cooler and walk-in freeezer maintained with food debris. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean floors of walk-in cooler and freezer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14A (C) Observed ceiling vent in women’s restroom maintained dusty. Intake and exhaust air ducts shall be cleaned, and filters changed so they do not become source of contamination by dust, dirt, and other materials. Clean ceiling vent in women’s restroom. |