| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12- At least one person on duty needs to pass an accredited food safety managers course. To be given credit the person with the certification has to be present during the inspection. No one on duty with certification. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. (P) Employee cutting peppers to go in chicken salad with bare hands. CDI: peppers discarded, employee washed hands, donned gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. (P) In outside two door, ground beef stored above seafood. In inside walk-in ground beef stored sbove raw fish.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P) Thawing cooked chicken stored beside raw ground beef. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
NOT IN COMPLIANCE4-601.11(A) Food equipment shall be clean to sight and touch. Prep pans with sticker residue. CORRECTED DURING INSPECTION pans placed at dishwashing area to be rewashed. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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. -Pf
Cooked gizzards tightly covered, prepared today. According to cooling calculator, not cooling quick enough. Employee vented/uncover to quickly cool. |
|
49
|
1
|
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 shelving in walk-in. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Women’s restroom does not have a covered trash can. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12- Floors and walls in the restaurant are older and are no longer easily cleanable. Repair/replace as needed.
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. Floor of walk-in units all need additional cleaning. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11- Light in the back kitchen area was around 25-30 foot candles in places as indicated by a light meter. Light in these areas need to be 50 foot candles or more. Add lighting as needed. |