| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager-REPEAT-C: There was no certified food protection manager on duty during the inspection. (A) 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. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco-C: An employee was observe eating at the sandwich make-unit. (A) Except as specified in (B) of this section, 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. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash-P: An employee was observed eating at the sandwich station and donned gloves to handle food without first washing hands/the PIC was observed removing glasses and contacting face on various occasions throughout the inspection and proceeded to prepare food without first washing hands. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles: (H) Before donning gloves to initiate a task that involves working with food; and(I) After engaging in other activities that contaminate the hands. CDI: After education the employees washed hands before returning to task. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking-REPEAT-PF: Two containers of sauce prepared the day prior and 1 container of sauce thawed the day prior per the PIC were without date-marking. (A) Except when packaging using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5C (41 F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI: The PIC was allowed to keep the items and apply a date. *date-marking educational material will be left with the establishment* |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food-REPEAT-C: Several bottles of condiments were without labeling. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, 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. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry-REPEAT-C: The PIC was observed preparing food while wearing a gold bracelet. 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.
2-402.11 Effectiveness - Hair Restraints -REPEAT-C: All employees were observed preparing food without hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens, and unwrapped single-use and single-service articles. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment-REPEAT-C: Shelves are rusted in the walk-in cooler/replace cracked red handles on the oven doors/replace door sweep on the walk-in cooler door/wheel castors are rusting on the equipment. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils-REPEAT-C: Cleaning is needed to/on the following: shelves in walk-in cooler, inside all ovens, and legs, castors and wheels on equipment. Nonfood-contact surfaces shall be free of dust, dirt, food residue, and debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-203.14 Backflow Prevention Device, When Required-REPEAT-P: A spray nozzle was attached to the hose of the can wash without a backflow preventer present. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law. CDI: The PIC detached the hose from the faucet.
5-205.15 System Maintained in Good Repair-C: A leak was observed at the pipe of the sanitizer basin of the 3-compartment sink. A plumbing system shall be maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions-REPEAT-C: Cleaning is needed to/on the following: along the base boards around the perimeter of the kitchen. Physical facilities shall be maintained clean. *taken to half credit due to improvement from previous inspection* |