| 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] |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11; Core; In walk-in cooler and tall reach-in freezer, multiple containers of prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages, covered containers, or wrappings (If cooling, loosely covered, or uncovered if protected from above contamination on a speed rack). Cover stored food. Add covers to these items. Use speed rack to cool items without direct covers. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A); Priority Foundation; Multiple food containers and lids stored as clean observed with food residue remaining, sticky residue, and old date-mark marker marks remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for additional cleaning during inspection. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18; Priority; Date Marking/Disposition: In walk-in cooler and in main prep unit lower, multiple pans of cooked meats, cut tomatoes, cooked potatoes made previous days are lacking date marking. When asked, PIC stated most made yesterday, but some were made Saturday. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). CDI- Known prep dates added during inspection. Recommend at end of each day, do a walk-thru to check for any TCS foods prepared that day that still need a datemark added, or any foods going on day 8 of temperature hold that need to be discarded. [REPEAT] |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11; Priority; Three containers of cleaning chemicals stored on top of boxes of single-service to-go containers. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Chemicals moved during inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Labeling missing on multiple spices at cook line. 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. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Multiple fruit flies and mosquitos observed in the kitchen and front service areas. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Food handlers 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
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket, measured at 10ppm chlorine. 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). CDI- Sanitizer concentration adjusted during inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12; Core; No-handle single-service container left as scoop in container of flour product. In front service area, ice scoop sitting in pan of ice with handle down into the ice. By cook line, multiple utensils stored in water, with water measured at 101F. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Single-service container discarded, utensils in water returned for cleaning, and ice scoop moved to clean plate during inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) and (C); Core; Stack of unwrapped, uncovered single-service to-go containers stored on lower wire shelf food-side up. Boxes of single-service to-go containers stored on floor and under plumbing in front service area. 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 moved during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Residue accumulation on wire storage shelving in the walk-in cooler, dry storage area, and cook area storage in main kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas. [REPEAT] |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110; Core; Shared cardboard dumpster with side doors left open. Compactor bay with several bags of trash sitting out exposed. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Side doors of dumpster closed during inspection. Have facility manager show you how to activate the compactor when you add bags of trash. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11; Core; Caulk is cracking apart and with black microbial growth down into the caulk around the 3-comp sink and both bathroom handwashing sinks. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable.
6-501.12; Core; Residue accumulation along walls and floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. |