| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) No CFPM at establishment during inspection. CFPM must be at establishment during all hours of operation. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Knife seen in handwashing sink at front counter. Handwashing sinks must be used for handwashing only. CDI-knife removed |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) The following TCS foods observed without a date: sliced ham, chicken salad, chubs of ham/turkey, milk. CDI-discarded or dates added
NOTE: when date marking, day 1 is the day of prep
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) The following TCS foods observed with expired dates: pimento cheese (11/12), pasta salad x2 (12/2), milk (11/30 use by date). CDI-discarded. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) Sanitizer solution being used in 3 compartment sink was ~800ppm. Bleach sanitizer should be between 50-200ppm. CDI-diluted |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Observed live insect on floor in establishment. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed bag of dry good on floor. Food shall be kept a minimum of 6 inches off the ground. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
Yes |
2-402.11 Effectiveness - Hair Restraints (C) No employees working with food observed wearing hair restraints. Employees working with food must wear a hair restraint. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Observed single service forks stored with the food contact side up. These products shall be stored with the food contact side down, in order to grab the handle. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk in cooler door has seal dragging the ground. Replacement is needed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) During inspection, bleach was being used as sanitizer. Employees were unable to locate bleach strips and sanitizer water was too strong. Employee found test strips for both chlorine and quat. When asked which strips were needed to test the chlorine sanitizer, employee did not know. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C) Bottom of flip top prep unit has heavy accumulation of food debris. Cleaning is needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
Yes |
6-303.11 Intensity - Lighting (C) Lightbulb is out in the right side restroom. Repair or replace to maintain in working operation. REPEAT.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed employee beverages on top of prep areas. Designated areas should be provided for employees so all contamination is prevented.
6-305.11 Designation - Dressing Areas and Lockers (C) Observed employee belongings such as phone and keys on prep areas. Employees should be provided a place to store personal belongings. |