|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No staff members present have ANSI approved food management training. A CFPM should be present during all hours of operation. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
Yes |
3-301.11 Preventing Contamination from Hands (P) (Pf). Observed bare hand contact being used with multiple RTE (ready to eat) foods. Suitable utensils such as deli tissue, spatula, tongs, or single-use gloves shall be used to handle RTE foods to prevent contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C). No handwashing sign posted at the handwashing sink in the kitchen. All handwashing sinks shall have a handwashing sign available. CDI- Signage provided. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed raw eggs, sausage, and hamburger stored over RTE foods. All raw foods shall be stored below RTE foods to prevent cross contamination. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical - Methods (P). PIC explained how establishment’s dishes are washed with a mixture of bleach and dish soap, no active dishwashing observed during inspection. After being washed and rinsed off, food contact surfaces, equipment, and utensils shall be submerged in a sanitizing solution. Sanitizer can be made by diluting plain bleach and water. Verify that concentration is 50-200ppm chlorine before use. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Multiple TCS foods under the heating element were holding below 135F. All hot TCS foods shall be maintained at 135F or above. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C). A white Fridge-air freezer is being used in establishment. All food equipment shall be classified for sanitation by an ANSI approved program. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf). A sanitizing solution must be available during all hours of operation. |
|