| 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 (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11; Core; Employee beverage stored above food storage, and a couple more on active food prep table. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The employee’s hands; The container; and exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved to low shelf during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority; Food handler observed leaving prep area to assist customer with accessing restroom (keypad). Upon returning, started to put used glove back on and return to taking customer orders to prepare. Wash hands after touching bare human body parts, after using the toilet room, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, or eating, after handling soiled EQUIPMENT or UTENSILS, When switching between working with raw food and working with READY-TO-EAT FOOD, Before donning gloves for working with FOOD, and After engaging in other activities that contaminate the hands. CDI- Food handler immediately directed to remove gloves and rewash hands, and don fresh gloves, before proceeding with making customer food. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11; Core; Soda machine nozzles with thick black residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles returned for cleaning during inspection. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) ; Priority; Hot-Holding: Pan of meatballs hot-holding at too low a temperature, meatballs measured at 119F. When asked, PIC verified the meatballs have been in the unit more than 2 hours. PIC stated fresh product is used each day. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. When reheating, stir the product, heat some more, stir again, then check temperature at center of a few meatballs to ensure product has reached at least 135F. CDI- Product voluntarily discarded by PIC during inspection. [REPEAT] |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) and (B); Priority; Cold-Holding: Cut tomatoes and cut lettuce in front service line holding too warm at 43F and 45F, respectively. Frost observed on some of the pans. When asked, PIC said these items were not recently prepped/added. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have unit serviced. [REPEAT] |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112; Core; Air temperature thermometer busted apart laying in bottom section of low cold-hold unit. In a mechanically refrigerated FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. Add an air temperature thermometer to this unit. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11; Core; Closed bag of flatbread in front display case observed with a live fly hopping around in the bag. FOOD shall be protected from contamination. CDI- Flatbread voluntarily discarded during inspection by PIC. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 0ppm quat, with a lot of wiping cloths. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, 200-400 quat). Remake the sanitizer bucket. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) and (C); Core; Tall stacks of unwrapped uncovered single-service beverage containers stored at front service counter with drinking surfaces exposed to customer potential touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep single serve drink containers low in the dispensers so protected, or keep in original plastic sleeve pulled up to drinking surface of top cup. CDI- Excess cups removed during inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Once rack in walk-in cooler has peeling coating and starting to rust. In walk-in freezer, light does not turn on. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the rack and light. [REPEAT] |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18; Core; In mens restroom, urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
5-203.12; Core; BOTH restrooms for customers/staff with "out of service" signs. When asked, PIC said there was a clogg, which has been corrected, and forgot to remove signs. But observed BOTH restrooms had out of order sign, and both have more than one stall. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. This facility is Permitted as a Restaurant, therefore Restrooms must be made available to customers. |