| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - REPEAT. No certified food protection manager present at inspection. 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. Employee that was onsite at the beginning of the inspection was able to answer questions and demonstrate knowledge. If he will be opening and by himself, it is recommended that he take a certified food protection manager course. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Handwashing Signage - C; REPEAT. Missing handwashing sink sign in mens restroom. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. CDI - Handwashing sign given to facility. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed raw chicken stored over raw pork in reach-in unit. FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including
other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as
fruits and vegetables. CDI - Raw pork removed from reach-in cooler and placed into walk-in cooler |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot Holding - P; REPEAT. Observed turkey bbq in hot hold cabinet and steamwell that were below 135F (see temp log). Hot hold foods shall be held at 135F or greater. CDI - Food items were pulled and reheated. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17(A) Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - PF; REPEAT. Observed one open container of milk, a pot of mashed sweet potato, and a half pan of macaroni and cheese in walk in cooler without date marking. One pan of macaroni and cheese that is dated 3/2 that has exceeded the 7-day time frame. Refrigerated TCS food prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TCS food commercially prepared and PACKAGED that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI - Instructed employees to date mark items and discard items that are past 7 day time frame. ****Full points will be taken at next inspection if repeat. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C; REPEAT. In dry storage closet multiple dry goods stored in containers without common names of food. Food Storage Containers, Identified with Common Name of Food- Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the
FOOD. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Equipment and Utensils, Air-Drying Required - C; REPEAT. Observed numerous pans stacked wet in storage area. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(B) Good Repair and Proper Adjustment - C; REPEAT. Observed torn gasket on hot holding unit and on cold hold prep unit. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11(A) Cleaning Agents and Sanitizers, Availability - Pf; Observed no sanitizer made or available during inspection. Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation. CDI - Instructed employees to make sanitizer for facility. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles - C; REPEAT. Observed sliding door left open on dumpster. To prevent attraction of pests, keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Keep lid closed on grease receptacle.
5-501.114 Using Drain Plugs - C; REPEAT. Dumpster unit missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place to prevent leaks and attraction of pests. |