| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. [Repeat]. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A); Priority Foundation; Back food prep handwashing sink blocked with chairs and ladder. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- PIC moved the ladders and chairs at end of inspection. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12; Priority Foundation; No parasite destruction letter provided for raw, cold smoked salmon. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. EHS instructed the owner to obtain letter from vendor, IFG. EHS will verify compliance in ten (10) days. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; Multiple containers and lids stacked with food debris/stickers. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Dishes pulled to rewash.
4-602.11; Core; Black and pink residue present inside ice machine directly on cube maker where water flows to make the ice. Water dispenser in customer area with black debris in nozzle. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this nozzle and internal parts of the ice machine. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority; Half and half in the front customer area holding at 55F. TCS foods being held cold shall be maintained at 41F or less. CDI- half and half was voluntarily discarded. PIC had it labeled for 5pm, but was unaware of TPHC procedures or how long it would be good for. This was an all day hold (7a-5p) per PIC. Provided PIC with TPHC paperwork at end of inspection and how to label. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Observed sausage egg and cheese and egg and cheese english muffins held past 7 day date mark (prep dates all marked 10/24). Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- PIC voluntarily discarded the sandwiches. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; Lysol brand cleaners/disinfectants stored by coffee bins and above single use cups. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service/use articles by separating by spacing or partitioning. CDI- chemicals moved.
7-202.12(A); Bengal Gold Roach Spray in back prep area. Warning label states the spray is not approved for commercial use and states not for indoor residential use. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- Had PIC take the spray out of the facility. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-204.112 (B); Core; Provide new ambient air thermometer for 2 dr low boy coolers and front milk/customer reach in cooler. Provide and position correctly an air thermometer in cold/hot holding equipment.
4-302.12; Priority Foundation; No thin tip thermometer was able to be located during inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. EHS will verify thermometer in ten (10) days. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Fruit flies observed in front and back kitchen areas. Keep the premises free of insects, rodents, and other pests. Contact pest control to spray and clean floors and floor drains more frequently. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Staffing performing food production tasks are not wearing hair restraints/coverings. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. This has been mentioned at previous inspections. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A); Core; Invert plates, cups and bowls on shelving. Invert ice bucket on clean pan/container. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11; Core; Replace the clean dish shelving in front of three comp sink as it is beginning to rust. Remove netting holding dishes on shelving. Maintain equipment in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; Residue accumulation is present in the microwave in the back prep area as well on gaskets, inside reach in units and shelving throughout the back area. A deep clean is needed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Increase cleaning frequency. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14; Core; Toilet room doors are not self-closing. A toilet room located on the premise shall be completely enclosed and provided with a tight-fitting and self-closing door.
5-501.17; Core; Trashcan lid missing in first restroom that is gender neutral. Provide a covered waste bin in female restrooms. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11; Core; Lights were very low at beginning of inspection. During food prep and cleaning, keep lights at full intensity. Light was not meaured today. Provide required lighting intensity. |