| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Class had been taken and passed. Each time food is handled, prepared, displayed, or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) There were several dishes that were stored as clean that were greasy to the touch. There were several dishes that were stored as clean that had dried food debris on the dishes. This is a repeat item from the last inspection. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.. The dishes were placed back at the three compartment sink to be cleaned again. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Prepared pizzas held on time as public control, however the timers were not set for the noted pizza. CDI... The timers were turned on for the pizza. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 There was a can of paint that was stored above can food items. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P CDI... The can of paint was placed below the food items. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Clean dishes were stored on oily and dirty shelves. 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. This is a repeat item from the last inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Single-Service items were stored on greasy dirty shelves. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace the torn gaskets on the hot hold units. All equipment must be in good repair and easy to clean. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Clean the sanitize drainboard on the three compartment sink to remove the debris. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean the shelves in the walk-in cooler. Clean the air-drying and storage shelves to remove the dried debris. Clean the rolling carts and speed racks. Clean out the hot hold cabinets to remove the build of debris. Clean out the food prep sinks Clean out the three compartment sink. Clean equipment at the frequency necessary to prevent build-up debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) A deep cleaning of the floors and walls is needed to remove the oil and food debris. Clean the wall and floors around ovens and cooking equipment. Clean the floor and walls in the walk-in cooler. A deep cleaning in needed in the food stand around the floors and walls. Clean physical facilities at a frequency necessary to eliminate build-up. |