| 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. Facility does not have CFPM present, had priority violations and could not answer all questions correctly.
CDI- Regulatory authority reviewed correct answers with staff. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Manager could not locate employee health policy during inspection due to changes in office managerial procedures. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
CDI- Regulatory authority provided written example of employee health policy. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Dish washer observed handling soiled dishes and utensils then immediately handling clean, sanitized dishes without handwashing. Wash hands after handling soiled equipment or utensils. -P
2-301.14 (G) Employees observed handling raw eggs then RTE food without handwashing. Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
CDI- Regulatory authority reviewed proper handwashing with management and staff. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
CDI- Regulatory authority provided handwashing signage for establishment. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Roach observed in pan of scallops. Food shall be safe for consumption, unadulterated and honestly presented. -P
CDI- Establishment voluntarily discarded adulterated product. Establishment has been continuing to treat for pests due to the excessive amount to roaches. Improvement noted and establishment is scheduled to fog the establishment, after closing time, in 4 days. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Properly organize coolers in accordance with final cook temperature requirements to prevent contamination.
3-302.11(A)(1) Raw sausage observed stored above RTE baked potatoes. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Raw chicken stored above raw beef. 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- Cooler reorganized during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) (Pf) Utensil observed visibly soiled. Dish washer was hitting his head on the hanging utensil, brushing his hair against it. Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI- Dish washer properly cleaned and sanitized soiled utensils. |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Establishment is reheating rice by pulling a smaller portion out of walk-in cooler, covering and placing on top of items in steam table, without actually being placed in steam table until after an hour or more. Steam table is not designed to reheat foods. Properly reheat all items on grill. This process was explained to regulatory authority after being informed that rice had been portioned 3 hours prior. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
CDI- Rice was voluntarily discarded during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Items placed in pizza cooler after cooler was unplugged at night and before cooler reached proper temperature range, thereby affecting cooler temperatures. Front cooler was not maintaining dressings at proper temperatures. Maintain TCS foods in cold holding at 41F or less. -P
CDI- Establishment voluntarily discarded items from the pizza prep cooler and any dressings 45F or above. Other dressings were placed in ice baths to reduce temperture. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Multiple items observed without date of preparation or date of disposition. Manager plans to review date-marking with all staff. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
CDI- Significant improvement noted. Manager shall review with front-of-house where transported items are not being dated-marked. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Establishment does not have and is not following written procedures for removing eggs from temperature control. Maintain written procedures on site for verification during inspections. Properly follow the correct process of removing food from temperature control and documenting the time while properly discarding after 4 hours has passed.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
CDI- Establishment documented time and completed updated Time as a Publice Health Control form. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Properly seal holes in walls, repair roof, and seal back exit to prevent insect or rodent entry. Protect outer openings of establishment from insect or rodent entry.
6-501.111 Excessive numbers of live roaches observed in the establishment at the food preparation area. Establishment is actively treating for roaches and mice. Keep the premises free of insects, rodents, and other pests.
6-501.112 Pile of dead roaches observed under the 3-compartment sink. Remove dead or trapped birds, insects, rodents, and other pests.
Establishment is being treated weekly to improve pest conditions. Establishment is scheduled to fog the restaurant after closing time on Sunday, in 4 days time. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Dish washer observed without hair restraint while handling food-contact surfaces. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All food employees shall wear head coverings to restrain hair. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace the hot box where the side is melted and handle broken and no longer easy to clean. Repair or replace rusted shelving throughout facility. All filters missing in the hood. Repair the broken drawers on the large cold drawer unit. Reattach/replace the gasket on the small cold drawer unit where it is detached and hanging. Repair or remove the large cold drawer unit where they are unable to hold food 41F or below (no food stored here during inspection). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Test strips were discarded due to them being expired. Provide a test kit that accurately measures sanitizer concentrations. -Pf |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Clean surfaces throughout kitchen, including gaskets, sides of fryers, shelving, etc. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Continue the removal of unnecessary items and has been waiting for their removal due to inclement weather. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. There are several areas in the facility with large holes in the wall, missing coverings, broken floor tiles, etc. Facility needs substantial improvements to help with the pest issue and be easy to clean. Broken floor tiles or missing/damaged walls observed in all areas. Door frames are rusted and several areas have exposed raw wood.
6-501.12 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. Facility needs cleaning in all areas. Ceiling tiles have been cleaned and quote obtained for new ceiling vents. Clean floors under cooking equipment where a large amount of food has built up. Half points taken this time due to efforts put in for cleaning.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused pizza oven and equipment stored outside by the storage building. Someone is scheduled to remove the equipment. Significant improvement noted as items have been removed from the inside of the establishment yet still remain on the premises. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles.
6-403.11 (A) Employee food stored with and above restaurant food in prep cooler. Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
6-501.14 All vents and air ducts observed visibly soiled with excess dust and debris. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |