| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 When to Wash (P)
PIC must wash hands when changing tasks. PIC would handle the register and come to prepare food without washing hands to prevent contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage (C)
Sink in the back room with the 3 comp sink did not have a sign to indicate if it was meant for handwashing or not. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer not working properly but corrected it during the inspection. |
|
21
|
3
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hamburger patties, barbecue, and chili in the steam well being hot held under 135 degrees. Educated PIC that if foods were hot held they must be 135 degrees or higher. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed date marking labels that were dated for 2 weeks. The maximum time to keep a TCS food once opened is 7 days. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
PIC was not wearing a hair restraint while preparing food. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths on the counter. These cloths must be stored in sanitizer in between use.
4-901.12 Wiping Cloths, Air Drying Locations (C)
Cloths shall be dried in a location to prevent contamination of food, equipment, utensils, etc. Observed many cloths hanging around the clean dishes with soiled stains and food debris accumulated. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed clean utensils stored on a shelf at the soiled side of the 3 compartment sink and there was not enough space to prevent contamination. There needs to be a change in the flow to prevent the stored clean dishes to get contaminated from soiled dishes/utensils. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Utensils should be stored handle facing up to prevent contamination. Observed a cup of single service utensils stored handle down. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed the stand up refrigerator with rust damage and damage to the frame of the refrigerator. Observed condensation on the outside of the reach in freezer. Also, has a reach in ice cream freezer storing food in, this is not an approved equipment for storing TCS foods. Recommendation is to purchase another commercial grade freezer. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
PIC did not have any test strips to test the sanitizer concentration. EHS had strips to test the concentration. At first there was no solution but EHS pushed the tube down in the sanitizer solution bottle to get some solution to push through the tube. A gently reminder.. If you do not see any red solution in the tube on the wall, then you are not getting any sanitizer solution out. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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.
Observed food residue around the hunt brother’s prep cooler. This should be cleaned frequently to avoid the accumulation of food residue around the food buckets in the cooler.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed many dishes with stickers left on the dish. This causes the dish to become difficult to become fully clean as it leaves soiled build up from the sticker left on the dish. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C)
The dumpster must be stored on asphalt or concrete and shall be durable and sloped to drain.
5-501.114 Using Drain Plugs (C)
Dumpster is missing the drain plug. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed flooring that was different and has holes and chips which causes it hard to clean. Floors need to made of smooth and cleanable material. Also, observed cardboard boxes and pieces of wood stored in the back room where the 3 comp sink is located. These need to be taken out of the facility if they are not necessary for operation. |