| 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) 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.
CDI- Regulatory authority reviewed incorrect answers to questions. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Employee observed using gloved hands to handle beef, chicken, chemicals, and items at 3-compartment sink. Gloves shall be discarded and hands shall be properly washed between tasks to prevent cross contamination.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
CDI- Regulatory authority reviewed when to wash procedures with staff, using a translation app. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Raw chicken observed being prepared and separated while raw beef was also out for preparation. Raw chicken observed stored above beef in walk-in freezer. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
CDI- Employee properly separated raw food items during inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 No date-marking observed throughout. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
CDI- Employee properly date-marked items during inspection. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
CDI- Regulatory authority provided a sign for consumer advisory. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Thin-probe thermometer unavailable. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
CDI- Establishment placed order for replacement thermometer during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Employee was storing meats in black trash bags in the walk in freezer. Employee was asked to discontinue using trash bags and plastic grocery bags for food storage. Raw meat observed stored in 3-compartment sink while other sink basins were being used to store cleaning items and containers. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11A (C) Observed food employee without beard and hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Provide beard and hair restraints for employees. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Test strips provided for quaternary ammonia sanitizer however, they were expired. Replace with accurate test kit. Provide a test kit that accurately measures sanitizer concentrations. -Pf
CDI- Establishment ordered replacement test strips. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Repair leak at 3-compartment sink along faucet. Maintain a plumbing system in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Repair damaged flooring observed throughout. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
6-501.12 Walls observed visibly soiled with blood and meat debris. Increase cleaning frequency as necessary. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |