| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
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. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11; Core; Employee beverage stored on prep cutting board next to food. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority; NO WATER available at handwashing sink at start of service, so no way for staff to wash hands. Wash hands After touching bare human body parts, After using the toilet room, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, or eating, After handling soiled EQUIPMENT or UTENSILS, When switching between working with raw FOOD and working with READY-TO-EAT FOOD, Before donning gloves for working with FOOD, and After engaging in other activities that contaminate the hands. CDI- Water turned on during inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12; Core; Handwashing sink with NO WATER at start of inspection. Water turned on during inspection but no hot water, water only reaching 66F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Have sink adjusted so able to provide hot water to at least 100F. Train staff on use of hot water system.
6-301.12; Priority Foundation; Handwashing sink lacking paper towels, and no dispenser for paper towels. Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
6-301.14; Core; Handwashing stations are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1); Priority; Hot-Holding: All TCS foods in the tall hot box are not holding hot enough as shown in above grid. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Maintain hot TCS foods at 135F and above during transport. Verify foods thoroughly reach the proper final cook or reheat temperatures before placing in hot-holding/transport. CDI- Products removed during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11; Priority Foundation; Labeling missing on two spray bottles of sanitizer. 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- PIC educated on labeling requirements. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Labeling missing on 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. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15; Core; Back door screen torn, and back door left open, with flies observed on the truck. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Repair the back screen door and keep closed during service.
6-501.111; Core; A few live flies observed on truck. Ant observed walking across the prep cutting board. 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 handler lacking 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 |
No |
No
|
No |
3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottles, measured at 0ppm quat. Maintain chemical sanitizer solution at the required concentration (50-200ppm chlorine, 200-400ppm quat). Remake the sanitizer and use sanitizer test kit to verify correct concentration reached. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12; Core; Meat cutting board worn down with soiled cut lines. Cutting board at prep unit observed with deep soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Replace the boards.
4-501.11; Core; Handle of prep unit is broken half off, hanging down. 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 the handle. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15; Core; The hot water system box is leaking. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the leaks. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Dense residue/soot accumulation along walls and ceilings and on light fixtures. Debris accumulation along 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.
6-501.11; Core; Floor damage in back smoke room area with part of floor coating missing, and doorway floor plate loose. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. |