| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
2-101.11 (A) PIC shall be present during all hours of operation. -PF
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
No employee present was aware of the employee health policy, priority violations or the requirements of this code. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No employee present is certified. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Employees were unable to list the 6 major food borne illnesses or symptoms. CDI - EHS provided a new employee health policy during inspection. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed two employees eating and drinking in the front kitchen. Observed several employee drinks stored on shelves above prep surfaces. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed missing paper towels at the back kitchen hand sink. Observed a bucket inside of the hand sink. CDI - Bucket was removed and paper towels were provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P
Observed tongs being kept in a bucket of sanitizer mixed with soap. They are then washed off in a prep sink and placed into an unapproved UV light sanitizing machine intended for baby bottles. (Per data plate) Employees will discontinue this method of sanitizing. Tongs were brought to the 3-comp sink to be properly washed, rinsed and sanitized. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
REPEAT
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 hot dogs, sausages, mushrooms and open packages of mozzarella cheese without date labels. CDI - Items were voluntarily discarded. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed savory items in the display case from 8am. (6 hours) CDI - Items were voluntarily discarded. |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles of chemical without labels. CDI - Employees labeled during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed containers of sugar without labels. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed the presence of fruit flies in the back kitchen. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of food products on the floor of dry storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” reach-in freezer and UV light sanitizer machine. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT
5-205.15 Maintain a plumbing system in good repair.
Observed a leaking walk-in cooler compressor that is dripping into a bucket.
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed a spray hose hanging below the flood rim of the 3-comp sink. CDI - Spray hose was hung up on a hook. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed a large amount of food, ice and box debris on the floor of the walk-in freezer. |