| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision - Pf -- At the time of inspection, there were no paper towels at the front hand sink. Hand drying provisions shall be available at all times to properly dry hands. Paper towels were placed at the sink to correct the violation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (C) - P -- The quat sanitizer in the 3-compartment sink tested below 150 ppm while actively sanitizing dishes. The dispenser was malfunctioning during the inspection. Manually make quat sanitizer following manufacturer's instructions (150-400 ppm) in the three-compartment sink until the dispenser is repaired/replaced. Sanitizer was remade to the proper concentration and the dishes affected were resanitized to correct the violation.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C -- Observed heavy build-up in the drink nozzles at the self-service machine. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed tomato slicer and slicer in clean storage with dried food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. The tomato slicer was placed at dish area to correct the violation and main slicer cleaned and sanitized in place. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P -- Observed a bottle of disinfectant and glass cleaner stored over bags of pickles on the dry food storage rack. Store poisonous or toxic materials below or away from food, equipment, linens, single-service, and single-use articles. The chemicals were relocated to correct the violation. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- REPEAT- Observed knives stored on the make line in dirty water. During pauses in food preparation or dispensing, these utensils shall be stored in a container of water that maintains a temperature of at least 135°F, stored in running water strong enough to rinse the food from the utensils to the drain, and the container is cleaned at least daily; or other approved between-use utensils storage method. EHS recommends not using the current sanitizer method and clean/sanitize "in use" utensils every four hours on the make line. Water was discarded for correction. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed clean bread molds stored on the spray arm over the 3 compartment sink. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty shelving throughout. Repair the front reach-in cooler. Repair the dispenser over the three compartment sink to dispense sanitizer. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed dust and crumbs on tops of equipment, inside reach-in cabinets, handles, pipes under prep sink, racks, shelving, and inside refrigeration. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Cleaning of Plumbing Fixtures - C -- Toilet and sink in the men's restroom needs cleaning. Sink and sink drains in both restrooms contain pink bacteria. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors, drains, ceiling tiles, vents, and walls under/behind equipment that are heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Replace damaged ceiling tiles throughout. Physical facilities shall be maintained in good repair. |