| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: 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.
*No employee had food protection manager certification. Obtain certification. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees report illnesses, symptoms and exposure. Pf
*Establishment did not have an employee health policy.
CDI-Policy provided to PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - The food establishment shall have written procedures to follow when responding to vomit or diarrheal events that involve discharge of related matter to surfaces in the facility.
*Establishment did not have a vomit and diarrhea clean up procedure.
CDI-Procedure was provided to PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
*Handsink near ice machine did not have a handwashing sign.
CDI-Signage provided to PIC. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In walk in cooler, boxes of uncooked sausage was stored above uncooked bacon. In walk in freezer, several bags of uncooked chicken and steak wrapped in plastic wrap were stored above onion rings. Ensure proper storage order is followed when bag is not commercially packaged in the freezer. In prep top, washed tomatoes and onions were contacting sauce bottles. Sauce bottles shall not be stored contacting food.
CDI-Items were rearranged. Tomatoes and onions were moved to another pan and rewashed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Observed debris on slicer, new slicer, mixer, and vegetable washer. Recommend covering equipment not being used for long periods of time to prevent debris from falling onto them.
CDI-These were moved to dish pit to be washed.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
*Shield of ice machine had suspected microbial growth. This needs to be cleaned more frequently to prevent growth. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*Clam chowder in steamwell in server station was 120F.
CDI-More water was added and clam chowder was reheated to 165F. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf
*Pan of sausage was 98F and container of grits was 130F on the counter. These need to be moved walk in cooler or another method of effective cooling needs to be used to rapidly cool them down.
CDI-These were moved in walk in cooler. Sausage was cooled to 41F and grits were cooled down to 48F. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Sauce bottles in prep top near grill were unlabeled. These need to be labeled. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
*Multiple servers preparing food were wearing watches and bracelets. Employees handling food shall not wear any jewelry except a plain band.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
*Multiple servers preparing food were not wearing hair restraints. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11 (A) - Good Repair and Calibration: Utensils shall be maintained in good repair.
*Handles on several utensils and knifes were wrapped in tape or melted. These are no longer smooth and easily cleanable and need to be replaced.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Racks in dish area and salad prep reach in are rusted and need to be repaired/replaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Container of toothpicks had debris in it. Prep unit in middle of kitchen across from stove and grill had debris accumulated around and under cutting board. Observed rack with debris accumulation next to ice machine. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 - Toilet Room Receptacle, Covered: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
*Women's bathroom did not have covered trash cans. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
*Dumpster is missing drain plug and needs to be obtained. |