| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s). |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11; Priority Foundation; Both handwashing sinks filled with miscellaneous items upon arrival. Handwashing sinks may be used for handwashing only. This is not a storage area. Additionally, the handwashing sink closest to the entrance/exit door was blocked by a mop bucket. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Items removed from handwashing sinks. Mop bucket moved (temporarily). A new storage location is needed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-702.11; Priority; When EHS asked the PIC about sanitizer, the PIC stated Lysol disinfecting spray and Fabuloso all-purpose cleaner are used. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Ensure all kitchen employees have thorough education and training on proper cleaning and sanitizing procedures. CDI - Education provided and sanitizer prepared, per violation #48 below.
4-602.11; Core; An excessive amount of green sludge and black accumulation present in the kitchen ice machine. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2); Priority; Strawberry cream cheese holding 50-51 F in a lowboy cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Strawberry cream cheese voluntarily discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 ; Priority; Facility is re-using chemical spray bottles labeled 'Comet Cleaner with Bleach' and they are being re-filled with Fabuloso. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI - PIC educated and bottle dumped. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11; Core; Numerous boxes of food stored on the floor upon arrival. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, and at least 6 inches above the floor. Food moved up off the floor upon EHS's request. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A); Core; Numerous boxes of single-use items stored on the floor under the breakfast bar and at the entrance to the kitchen door upon arrival. Single-service and single-use articles shall be stored at least 6 inches above the floor; in a clean, dry location; and where they are not exposed to splash, dust, or other contamination. Items moved up off the floor upon EHS's request. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. Discussed getting thermo labels, a waterproof thermometer or dish simulator thermometer. VR - EHS will return to verify thermo labels, a waterproof thermometer or dish simulator thermometer has been obtained.
4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer (3-compartment sink dispenser). Current sanitizer used: Oasis 146 Multi Quat. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained.
4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer prepared. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Cleaning needed, but not limited to all cooler and freezer gaskets and interior doors, and bottom interiors of coolers and the freezer. Surfaces of equipment shall be kept free of an accumulation of dirt, food residue and other debris. Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Ceiling tiles above the cook line and in the ware washing area soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. |