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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 not available during inspection and multiple priority violations were observed. Establishment does not appear to have any active managerial control and available food employees lack fundamental knowledge of food safety principles.
2-102.11 - Demonstration (Pf) PIC shall demonstrate knowledge by being a certified food protection manager.
CDI: All priority violations were corrected or 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. Highly suggest having current PIC attend an accredited program in order to empower them with necessary skills for managing food employees and maintaining food safety standards during operation.
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) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Ice machine in back storage area needs cleaning to remove excessive soils and microbial growth.
4-602.11 (E) Equipment Food-Contact Surfaces and Utensils - Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: At a frequency specified by the manufacturer, or at a frequency necessary to preclude accumulation of soil or mold.
Sanitizer was not available at onset of inspection. Upon inquiry, PIC states food-contact surfaces are cleaned between every shift but sanitizer and wiping cloths are unavailable.
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: Qt sanitizer was mixed to 200ppm using available testing strips. (1.5 pts) |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
Logs for 2-comp sink variance were not filled since November.
8-103.12 - Conformance with Approved Procedures (Pf) The permit holder shall maintain and provide records of procedures, monitored CCP, verifications, and corrective actions.
CDI: REHS intervention and education provided on use of 2-comp sink and required documentation. Log was filled for today. (2 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Additional cleaning is needed on exteriors of coolers/equipment throughout kitchen to remove accumulated residues. Clean interior surfaces of make unit and flip hoods.
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. (0.5 pts) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Sliding doors were open on outside dumpster.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. (0 pts) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Floor tiles are damaged in several areas. Flooring by 2-comp sink is separating/bowed and needs repair. Repair/fill holes in walls in bathroom and surrounding 2-comp sink. Repair/replace damaged toilet in employee restroom.
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.
Clean walls throughout where food splash is present. Clean floors under equipments, under shelving, and under sinks.
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. (1 pt) |
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