| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manger. PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty. Information on Servsafe course in general comments. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision. Provide paper towels or approved alternative for hand drying at each hand sink. - Pf Back of house handsink lacking paper towels. CDI- Staff restocked. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Boneless chicken held under heating bar temped 131 F and below. CDI-Reeated to 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P House made blue cheese with crumbles and chicken wings temped above 41F. CDI-Blue cheese cups voluntarily discarded. Chicken wings moved below to further cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Date mark on large containers of chicken observed with prep date 5/03 and discard date 5/10. REHS explained to PIC this date marking reflects 8 days rather than 9 days. PIC understood. CDI-corrected to stat 5/9 for discard date. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Used batter observed in use during inspection; no time posted. CDI-REHS informed of the violation; Staff informed of time prepped 10:30a; first batch of chicken dropped within the batter at 11a. PIC labeled chart for 4 hour hold of 3pm (batter does not become Potentially Hazardous until raw chicken enters). |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee observed lacking beard guard.
No jewelry observed. Improvement. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - Panini press observed in need of cleaning and new prep unit observed with light flour and batter debris. Clean. Nonfood contact surfaces shall be maintained clean.
Equipment cleanliness improved. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113 Covering Receptacles (C)Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered:
(A) Inside the FOOD ESTABLISHMENT if the receptacles and units:
(1) Contain FOOD residue and are not in continuous use; or
(2) After they are filled;
Indoor drum observed on shelf full of grease uncovered. CDI-PIC voluntarily discarded. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Out of use prep unit in need of removal. |