| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2 -102.12(A) PIC shall be a certified food protection manager that has taken an accredited class w/exam; No one on duty with certification. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P employee did not wash hands before donning gloves. Food employee working line alone, not washing hands between gloves to work with food. Grabbing replacement tomatoes from walk-in, then donned new gloves without washing hands. CDI: removed gloves, washed hands, donned new gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Prep sink soiled, needs additional cleaning. CDI: cleaned by employee. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. Based on discussion with employee on how meatballs are reheated, establishment using the microwave. Meatballs stirred but not maintained covered, education on the requirement of all parts reaching 165 and stirred. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Meatballs on steam table temping at 112, within 4 hrs, reheated to at least 165. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Prep pans and lids cracked, not in good repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing compartments/drainboards of sinks used for washing and rinsing equipment, utensils, shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Rinse compartment of 3 comp needs additional cleaning. |
|
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 crevices between sandwich units, clean under drink station, plastic bin with residue. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Faucet at 3 comp sink is leaking continuously. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Plumbing fixtures such as Handwashing Sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Front handwashing sink and women’s toilet needs additional cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 F loors, 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. Floors and walls throughout kitchen and prep area need additional cleaning.
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. Holes in wall above 3 comp sink needs to be plugged.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. . Items stored in the hallway in front of the bathroom , if not necessary to operation . Remove |