| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Several foodborne illness risk factor observed today. Corrected during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. For a list of approved courses see anabpd.ansi.org |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
Observed food employee touch face and continued to work without washing hands. Food employee informed to wash hands as corrective action. Food employee washed hands. Educate all employees on proper handwashing procedures including when to wash. 2-301.14; Priority; Hands must be washed following potential contamination from contacting unwashed skin, after using the toilet room, after caring for or handling SERVICE ANIMALS or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, after handling soiled EQUIPMENT or UTENSILS, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw FOOD and working with READY-TO-EAT FOOD, before donning gloves for working with FOOD, and after engaging in other activities that contaminate the hands. Full points will be taken for this violation at next inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Sausage patties opened 2 days earlier per food employee were not date marked. Allowed to date mark as corrective action.
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Timers were not set on hot foods on display. Chicken, fries were voluntarily discarded. Pizzas just made and placed in boxes. Time placed on boxes. Breakfast sandwiches were not date marked and were voluntarily discarded. Make sure facility is following their procedure for TPHC and documenting time, knowing time in mind does not meet the requirement, it must be documented according to procedures on timers. Make sure also following TPHC procedures for the chicken and potato wedges. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Chlorine sanitizer spray bottle was not labeled. Labeled during inspection. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee did not have hair restraint. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed plastic pans stacked wet. Allow to air-dry before stacking. |
|
45
|
0
|
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) Boxes of single service articles are stored in hallway in front of restrooms. Store in dry storage area.
4-903.12 Prohibitions (C)
4-903.12 Single service may not be stored in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under sewer lines not shielded, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of napkins stored in restroom. Restroom is not a storage room. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Detailed cleaning is needed of doors of equipment, fryer cabinets, interior cabinets. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Keep storage off floor in kitchen to facilitate floor cleaning.
6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment. Remove materials in restroom. Do not use restroom as storage room. |