| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-During inspection observed a priority violation and no Certified Food Protection Manager was available. Violation was corrected and PIC was asked presented with and answered demonstration questions |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - No certified food protection manager available during inspection today. CFPM must be available during all hours of operation. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented. Observed raw cabbages with visible signs of spoiling on leaves. PIC discarded cabbages. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Observed deli turkey in plastic container sitting in water to thaw. Discussed thawing with PIC and running water was added. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in food service area. Contact pest control operator to visit and treat facility. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food without wearing a beard guard or head covering. Provide food employees hair nets and beard guards. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - Observed buildup inside of dish machine. Increase the frequency of cleaning to prevent buildup and recontamination of equipment and utensils. Dish machine shall be cleaned a minimal of every 24hrs to prevent buildup. Improvement in cleaning since last visit. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to some shelving in dry storage area and on shelving of kitchen tables. Observed buildup all over the non slicing can opener on prep table. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions Observed cleaning needed to walls underneath table that runs along wall by dish machine. Observed cleaning needed on window seal by 3 comp sink to remove buildup and dead insects. Clean floors throughout establishment to remove debris. Clean walls and coving near ceiling in dry storage room to remove splatter. |