| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manger (CFPM). PIC shall demonstrate knowledge by being a certified food protection manager. PIC stated CFPM not present today. Ensure CFPM is present at all times of operation. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-102.11 (C) (2), (3) and (17) Demonstration. The Person in Charge (PIC) shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this Code by: complying with the Food Code by having no violations of priority items during the current inspection, being a certified food protection manager, or by responding correctly to the inspector's questions related to employee health process and procedures. - Pf |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
2-501.11 Clean-up of Vomiting and Diarrheal Event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Eating, Drinking, or Using Tobacco. 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. Paraphernalia stored on shelf with food items and near dishes. Only used in designated areas. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 (A) Handwashing, Installation. Provide at least 100 degree F water at all handsinks. Bathroom handwashing sink still out not reaching temp.
6-301.12 Hand Drying Provision. Provide paper towels or approved alternative for hand drying at each hand sink. - Pf No paper towels at kitchen handsink. CDI-Replaced.
6-301.11 Handwashing Cleanser, Availability (Pf) No soap at kitchen hand sink. CDI - Provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Exposed cheese stored in a pan with debris on the outside of ham packaging touching exposed cheese. Exposed raw cut carrot stored on shelf with food debris. CDI food discarded. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Area at the top portion of the shield within the ice machine in need of cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean dishes in container observed with debris. CDI-moved to dish for cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Manufacture instruction's stated sanitizer range is between 200-400ppm. Sanitizer at 3 comp sink at 50 ppm. CDI another tablet added to the water. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fries held below 135 F under heat strip. CDI-Discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice and veggie mix stored on prep table by oven at 65 degrees F. Corrected during inspection. Food placed in walk in cooler for rapid cooling.
Chicken peas in water from the weekend at 85 degrees F. Food discarded. TCS foods shall be held cold at 41 and below.
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Raw shelled eggs on shelf at 71 degrees F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hummus, sausage, and deli ham prepared or opened more than 24hrs not date marked. CDI-Datemarked properly. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label rubbed off of spray bottle with degreaser. CDI- staff labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Medicine stored on shelf with dry food items and clean equipment. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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 Empanadas stored on speed rack temperature was observed below 135 degrees F. CDI - Loosely covered and placed in walk-in cooler. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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. Spices and squeeze bottles within kitchen in variouslocations lacking labels. Label. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) Large American water bug observed by speed rack. Keep premise free of pest. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Foods in refrigeration stored lacking covers. Cover all foods to prevent contamination. Also, a box of squash, onions and 1 container of fries observed stored on the ground of the walk-in. Open containers of dry spices under open shelving without lids. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees lacking hat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Dishes collecting dust and debris. Keep inverted. CDI |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. To go aluminum pans and lids not inverted, to go boxes not inverted. Debris observed in aluminum pans. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.13 Drainboards (C) - Soiled sheet pans stored on the floor next to 3 comp sink. Provide enough drainboard space for soiled dishes. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Sheet pan in under counter prep unit observed with debris. Keep clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Hot water at the 3-compartment sink only available through wash and sani. apparatuses. Water through faucet is only cold. Repair. Vacuum breaker on mop sink is not working properly. Repair. Faucet at prep sink is taped up. Remove to ensure it doesn't leak. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) - Lid missing on trash can in restrooms. Provide a lid. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Area around trash dumpsters observed with light litter. Removed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floor observed with buildup under equipment. Keep clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Prep sink no longer sealed to the wall. Reseal and remove tape. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, and use tobacco shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employees food on prep table with establishment food. Observed tobacco paraphernalia on storage shelf in kitchen. Move all personal items to a designated area where potential contamination is mitigated. |