| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11; Priority Foundation - (REPEAT)
-Person in charge (PIC) did not have their certification as a food safety manager, there were priority violations during this inspection, and they could not answer questions related to food safety and sanitation applicable to the food service operation.
-Based on risks applicable to food operation, the person in charge shall demonstrate knowledge of foodborne disease prevention and requirements of this code by having no priority violations during inspection, being certified as a food protection manager, or responding correctly to the inspector’s questions as they relate to the facility’s operation.
-CDI by informing PIC of requirement. Provide PIC that meets one of the requirements above. Remember that a PIC must be on duty at all times during operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core - (REPEAT)
-No person in charge (PIC) or manager with certification as a food protection manager was available during inspection.
-At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program.
-Provide a PIC that is a CFPM who is on site at all times during operation. NOTE: For classes and exams to obtain an approved certification as a food protection manager, go to ServSafe.com OR raisethegrade.com |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A); Priority Foundation - (REPEAT)
-Several clean food containers had old sticky residues/stickers on exteriors. One hand slicer had food debris on it but was stored as clean.
-Equipment and utensil food contact surfaces shall be clean to sight and touch.
-CDI by placing containers/slicer with residues and food debris at 3-comp sink to be cleaned. Remove ALL sticky residues from containers.
4-702.11; Priority - (REPEAT)
- Many food containers were in quaternary ammonium (QA) sanitizer that was less than 200 ppm (required minimum for type of sanitizer used). Also, several containers were only partially submerged in sanitizer.
-After washing and rinsing, equipment, food contact surfaces, and utensils shall be properly sanitized.
-CDI by having worker fill up sanitizing sink with proper sanitizer to sanitize utensils/containers that were completely immersed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B); Priority -
-Several cold TCS* foods were above 41F in make line top (see temperature chart).
-Unless actively preparing, properly cooling or using time as a public health control, cold TCS* foods shall be maintained at 41F or less.
-CDI by removing container of hot wings cooling down in make line bottom, which was heating up foods above and around the wings. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Priority Foundation -
-Two spray bottles with purple liquid inside them were not labeled with their contents (PIC knew what was in them).
-Working containers of chemicals, sanitizers, etc. shall be labeled with their contents.
-CDI by labeling spray bottles. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15; Priority Foundation -
-Observed chicken wings cooling in tightly covered container in refrigerated make line bottom (with small space for good cool air circulation and air flow to cool quickly).
-TCS* foods shall be cooled using shallow containers (2-4 inch food depth), rapid cooling equipment (freezer, etc.), ice-water baths with frequently stirring, and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination.
-CDI by changing cooling method to rapidly cool wings in freezer in shallow containers. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12; Core - (REPEAT)
-Some bottles/containers of sauces, dressings, spices, etc. were not labeled with their contents.
-Working containers of foods and ingredients not easily recognizable shall be labeled with their contents.
-Properly label food/spice bottles and containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12; Core -
-Water was dripping (from melting ice) onto boxes of food in freezer in remote storage/refrigeration room.
-Food shall not be stored under leaking ice or condensation lines to prevent contamination.
-Remove food from under leaking areas in freezer. NOTE: Remove any boxes of food stuck in ice and discard if ice has entered box. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11; Core - (REPEAT)
-One food employee had exposed facial hair while working with food.
-Head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils shall be worn.
-Instruct employee to wear required hair/beard restraints. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12; Core -
-Observed handles of dispensing tongs touching raw meat and chicken, and scoop handle was touching dry food. A small containers without handle was stored in dry food.
-During pauses in food preparation, dispensing/preparation utensils shall be stored on dry, clean surface OR in food with handles extended out of food OR in hot water of 135F or above.
-CDI by removing handles from touching food. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) and (C); Core - (REPEAT)
-Several disposable food containers were stored with food contact sides up and unprotected, and some disposable portion cups and lids were stored on soiled mobile cart surfaces.
-Single service disposable food containers shall be protected from contamination.
-Cover or invert disposable containers on clean surfaces. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core - (REPEAT)
-When ice bin lid is open at soda dispensing station, soda can still be dispensed from above.
-Food service equipment shall operate according to manufacturer's design and specifications to maintain ANSI/NSF certification.
-Reactivate device on ice bin lid so that when lid is open, soda can still be dispensed from above.
4-501.11; (Core) -
-Freezer in remote storage room was dripping water inside, resulting in large accumulation of ice at bottom of unit.
-Food service equipment shall be kept in good repair.
-Repair condensation leaks in freezer.
4-502.11 (A) and (C); Core - (REPEAT)
-Several food containers and lids were cracked/damaged.
-Food service utensils shall be kept in good repair.
-Discard damaged items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core - (REPEAT)
-Observed soiled interiors of refrigerator and freezer (with large ice accumulation at bottom) in remote storage room, interiors/exteriors of miscellaneous storage drawers, wire and solid metal shelves, mobile carts.
-Equipment/utensil nonfood contact surfaces shall be kept clean.
-Increase cleaning frequency of equipment/surfaces above. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core - (REPEAT)
-Observed soiled flooring, corners, floor drains in front and back kitchen areas. Ventilation hood filters above grill line was soiled. Trash, debris and dried food spills were on flooring of remote storage/refrigeration room.
-Physical facilities shall be maintained clean.
-Increase cleaning frequency of surfaces/fixtures above.
6-501.11;Core - (REPEAT)
-Some floor/baseboard tiles were damaged, and some caulk beside sinks was cracked. Vacuum breaker on mop sink/can wash faucet was leaking and missing a cover.
-Physical facilities shall be kept in good repair.
-Repair/replace damaged fixtures above. |