| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
A certified food protection manager was unavailable during inspection and priority violations were observed.
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager.
CDI: All listed priority violations were corrected or were issued a verification during inspection. (1 pt) |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
A certified food protection manager was not available during inspection.
2-102.12 (A) Certified Food Protection Manager (C) 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. (1 pt) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
PIC wearing gloves was observed handling raw beef and then assembling a to-go container without first washing hands and changing gloves.
2-301.14 - When to Wash (P) Food employees must was hands when switching between working with raw food and working with ready to eat foods.
CDI: REHS intervention and education; to-go container was discarded, gloves were removed, and employee hands were rewashed before replacing gloves. (2 pts) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Handwashing sign was not available at sink behind front counter.
601.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
CDI: Handwashing signage was provided by REHS. (0 pts) |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
Multiple #10 cans of jalapenos were stored with significant dents along seams.
3-202.15 - Package Integrity (Pf) Food packaging has be in good condition, intact and protect the food inside.
CDI: Education provided; cans were segregated for return. (0 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Available Cl sanitizer in spray bottle was measured at a concentration >200ppm. Use testing strips to ensure Cl sanitizer is at an effective concentration (50-200ppm).
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (P) Maintain sanitizer at correct concentrations when being used to sanitize.
CDI: Sanitizer was diluted to 100ppm using testing strips. (1.5 pts) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Cheese sauce in hot holding unit was measured at 70F. Upon further inspection; ther thermostat was set too low.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above.
CDI: Cheese sauce was outside of temperature control for <4 hours and was rapidly reheated on flat top. (0 pts) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
A stack of American cheese - measured at 51F - was stored in ambient temperature on make unit cutting board.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
CDI: Cheese was placed in reach-in portion of make unit for rapid cooling. (0 pts) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Spray bottle of Cl sanitizer was not labeled.
7-102.11 - Common Name (Pf) Label working containers of chemical with common name.
CDI: Bottle was labeled as sanitizer. (1 pt) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
Two stacks of single-service containers were stored face-up with interior portions exposed.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
CDI: Single-service containers were stored face down. (0 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Large chest freezer is stored directly on floor; install shelving under unit so floor and surrounding areas can be effectively cleaned.
4-402.11 - Storage Cabinets, Contamination Prevention and Storage Cabinets, Contamination Prevention: Equipment that is fixed because it is not easily movable shall be installed so that it is spaced to allow access for cleaning, spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch; or sealed to adjoining equipment or walls. (0 pts) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean hood vents above fryers to remove grease. Clean interior spaces of reach-in portion of make unit, under flip hood, and interior shelving. Clean handsinks and 3-comp sink to remove residues. Clean handles of cooling equipment and fryers. Clean shelving in walk-in coolers. Clean exterior and interior surfaces of 2-door upright cooler. Clean table surface under flat-top grill to remove residues.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. (1 pt) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Repair leaking faucet at prep sink.
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. (0 pts) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Although improvement has been noted, additional cleaning is needed on walls throughout establishment where excessive food splash is present, including but not limited to FRP behind cook top, around sinks, around prep tables, by fryers. Clean floors under equipment, chest freezers and in corners, especially around cooking equipment to remove excessive grease build up. Clean mop sink and surrounding area.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Remove any unused equipment and unnecessary items from establishment. Several pieces of equipment are in disrepair and a multitude of unnecessary items are stored around 3-comp sink or in area near back door entrance. Organize walk-in cooler space which is used as storage space.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used.
Repair damaged tile cove base and FRP corner stripping in mop sink area.
6-501.11 - Repairing: 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. (1 pt) |