| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11A (Pf) Observed PIC without active managerial control. The PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code by complying with this Code by having no violations of PRIORITY ITEMS during the current inspection. CDI: Discussed/explained Priority violations with PIC. |
|
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. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 (Pf) Observed both restroom hand sinks without hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: PIC provided hand soap in both restrooms. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11E,4 (C) Observed all soda nozzles maintained with brown/black debris accumulation and ice chute maintained with pink/black debris. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles and ice chute frequently to prevent debris accumulation. Repeat violation.
4-501.114 (P) Observed spray chlorine sanitizer not registering at appropriate sanitizer concentration of 50-200 ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall be maintained at correct concentrations when being used to sanitize. CDI: PIC added a chlorine chemical packet to bottle and it registered at 200 ppm. EH suggested using quaternary ammonia at 3-compartment sink instead of chlorine packets. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14B (P) Observed sliced turkey cooling at improper rate (cooling >5 hours). Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. CDI: PIC voluntarily discarded the turkey. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed ham, sliced cheese, shredded cheese, steak, bologna, turkey, salami in sandwich prep station with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: PIC voluntarily discarded all items exceeding the 41F temperature requirement. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (C) Observed deep pans of tuna salad, ham, roast beef and sliced tomatoes cooling with tight fitting covers. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI: PIC spread all items out into pans and placed in walk-in cooler to cool rapidly. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-204.112A (C) Observed sandwich prep station without an ambient thermometer. Provide thermometer in all cooling equipment. Provide an ambient thermometer for the sandwich prep unit. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 (C) Observed food employee without a beard guard. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Provide hair and beard restraints for food employees. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12B (C) Observed scoop handles touching the chicken, steak and tuna salad. FOOD preparation and dispensing UTENSILS shall be stored in FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed. Store scoops with handles out of the food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11A (C) Observed doors of sandwich prep station with torn gaskets and hinges in disrepair, sandwich prep station not holding food temperatures at 41F or below, ceiling vent in women's restroom being held in place with tape and ceiling vent in men’s restroom falling out of the ceiling. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace torn gaskets and door hinges of sandwich prep station, repair/replace sandwich prep station and repair ceiling vents restrooms.
Refrigeration technician arrived during inspection. Evaporator of sandwich prep station was frozen which was preventing unit from maintaining foods at 41F or below. He also stated the door hinges and gaskets needed to be replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11C (C) Observed counters, bottom of reach-in freezer and floor of walk-in maintained with debris/soiled. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean nonfood contact surfaces frequently. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15B (C) Observed hot water handle of prep sink leaking. A plumbing system shall be maintained in good repair. Repair/replace hot water handle of prep sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 (C) Observed ceiling in men's restroom in disrepair, tile on wall in men’s restroom broken, broken floor tiles in kitchen and coving in dining area detached from the wall. PHYSICAL FACILITIES shall be maintained in good repair. Repair ceiling in men's restroom, replace broken wall tile and reattach coving in dining area.
6-501.12A (C) Observed kitchen floor maintained soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floor as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14A (C) Observed ceiling vents in kitchen maintained dusty and rusted. 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 vents in kitchen. Replace if no longer easy to clean. |