| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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. -Pf.
The facility had priority items out of compliance. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
There was no one present with a certified food protection certificate. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
There were no paper towels for the handwashing sink by 3 comp sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI; Paper towels were added to the paper towel dispenser after asking twice. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 Cooking and Baking Equipment (C)
The inside top of the microwaves were soiled with food debris. The entire cavity of micrwaves shall be clean at least once every 24 hours. PIC was asked to clean the microwaves. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P)
The cook stated that the chicken had finished cooking and set it aside to begin cooling process. The final temperature was found to be 130oF. Chicken shall be cooked to a final temperature of 165oF or greater. CDI; Cook was asked to continue cooking chicken. The final cook was 188oF after cooking for another 30 minutes. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Food items held in the reach in cooler and prep units for more than 24 hours were missing date markings. Food items held for more than 24 hours shall be date marked. PIC was asked to date mark all food items cooked and saved. Food pans were date marked. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Spices were stored in reused single serve plastic containers with original labels still attached. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Cook was asked to label the containers with the name of the spice and to remove old labels. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)
The backdoor to the facility does not self close completely. Outer openings to facility shall be protected with self closing, tight fitting doors. Person in Charge was asked to fix / adjust closing mechanism for backdoor. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Single service cups were being used as scoops for flour, sugar, etc. All utensils shall have handles when scooping flour, sugar, etc. from bulk containers. CDI; The single service bowls were discarded. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Employee was wet stacking clean pans after sanitizing. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining. Person in Charge was asked to educate employees on proper air drying techniques. Person in Charge was notified that drying with cloths is not allowed. Clean dishes must air. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Spice containers with and without built in handles were being reused for other spices. Single use bowls were being used as scoops. Single use items may not be reused. CDI; The bowls were discarded. Cook was asked to discard spice containers with built in handles and to completely remove labels for other containers if they choose to reuse. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces (C)
The cutting boards for the both preps and the small multicolor cutting boards were found to be scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Manager was asked to replace all cutting boards. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Water was collecting in the bottom of the prep unit by the grill. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |