| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
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. [REPEAT] |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
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. [REPEAT] |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11; Priority Foundation; Kitchen handwashing sink observed with ice and plastic pieces in the bowl, and wiping cloth siting on the sink and another on adjacent piping. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Cloths returned to laundry. Plastic removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; Residue accumulation on inner surface of the friers. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC to increase cleaning frequency to these areas. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) and (B); Priority; Cold-Holding: One pan of raw Fish in tall cold-hold unit holding at 54F. When asked, PIC said the fish was thawed in the food prep sink earlier today without cold flowing water. Cold water at food prep sink faucet measured at 82F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Proper thawing methods reviewed with PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11; Priority Foundation; Green bucket lacking labeling in use for soapy water/detergent with wiping cloths. Also add labeling to red sanitizer bucket fully loaded with wiping cloths, not submerged, need some cloths removed. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bucket returned to kitchen for labeling during inspection. [REPEAT] |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core; Labeling missing on some 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. [REPEAT] |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Multiple flies in kitchen. Observed back door repeatedly being left open. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11; Core; Food employee for front buffet observed wearing multiple bracelets while working with food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Educate food handlers on Food Code requirements. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) and (C); Core; One stack of unwrapped uncovered single-service containers stored food-side up at the front buffet line. 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. CDI- Containers inverted food-side down during inspection. [REPEAT] |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11; Core; Walk-in cooler and freezer are not operational, currently being used for dry storage items. Chest freezer has a few plastic pieces pulling off. In mens restroom, one of the handwash faucets is very loose. In ladies restroom, both handwashing faucets are very loose. 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. Repair/Replace these items. [REPEAT] |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15; Core; Kitchen handwashing sink cold water faucet side not working, no water comes out. Hot water faucet at the 3-comp sink does not work. PIC states they are having issues with the hot water heater. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Hot water required at the 3-comp sink to properly wash dishes. Repair the faucet plumbing issues. Until plumbing issues fixed, heat water on the stove to add at the soapy bay of the 3-comp sink for washing dishes (at least 110F for the soapy bay). [REPEAT] |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-203.12; Core; In men's restroom, one toilet stall and one urinal with out-of-order signs. At least 1 toilet and not fewer than the toilets required by LAW shall be provided. Maintain fixtures in good repair. Repair the restroom fixtures.
6-202.14; Core; The restroom doors are both propped open, and are not self-closing doors. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Repair/replace the door springs. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110; Core; In dumpster area, side doors of dumpsters left open. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. [REPEAT]
5-501.115; Core: Loose litter on ground around the dumpsters. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area and remove the discard items. [REPEAT]
5-501.114; Core; In outside shared dumpster area, one dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; Wall coving strip missing in restrooms. Mop closet has exposed wall studs, and some RFP layer is also missing from the remaining walls, in need of repair, recommend smooth metal plating for lower section of mop sink. Door to hot water heater next to this space is water damaged and pulling apart. PHYSICAL FACILITIES shall be maintained in good repair. Repair the walls, replace water damaged door, and replace the coving strip, so smooth and cleanable. [REPEAT]
6-501.16; Core; Mops sitting out by back door, not hung to dry after use. Mop rack does not look capable of properly holding the mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Hang mops to dry after use, floppy mop head side down, so draining into service sink drain. Used mop water shall be disposed of into a treated system (the mop sink). [REPEAT] |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11; Core; Lighting does not work along entire cook line, light intensity too low. Maintain lighting to at least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Repair the lighting to increase lighting to these areas. |