| 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)
Employee in the kitchen at the time of the inspection did not have a certified food protection managers certificate.
The person in charge shall be a certified food protection manager who has shown proficiency in the required information through passing a test that is part of an accredited program. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
In one door cooler raw chicken was stored over raw pork.
Food shall be protected from cross-contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage by arrangning each type of food in equipment so that cross contamination of one type with another is preventer
CDI - Pork was relocated to the dedicated pork cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Chemical sanitizer present in the three compartment sink had a concentration of 0ppm.
A chemical sanitizer used in a sanitizer solution shall be used in accordance with manufacturers instructions. Concentration shall be at least 50ppm chlorine or as otherwise specified by manufacturer.
CDI - Sanitizer solution was remade with bleach and had a concentration of 200ppm chlorine. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Rice was removed from cold holding equipment and left out on the counter before the start of preparation of the food. Rice had a temperature of 100F due to being located close to cooking food.
Food shall be maintained at a temperature of 41F or below or at a temperature of 135F or above.
CDI - Employee decided to hold rice hot until used. Rice was reheated to 170F and then held hot. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Open container of milk was unlabeled with the date it was opened. Package with hotdog was unlabeled with the date it was opened.
CDI - Container of milk was labeled with the date. Package with hotdog was voluntarily discarded. |
|
26
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food (P)
Establishment does not use pasteurized eggs the majority of the time eggs served are either boiled or fully cooked scrambled eggs. Employee stated on rare occasion cook to order eggs are requested and served. No observation of undercooked eggs during the inspection.
The following foods may not be served or offered for sale in read-to-eat form: soft-cooked eggs that are made from raw eggs.
CDI - PIC educated on requirement and importance of not offering undercooked raw eggs, suggested the purchase of pasteurized eggs or the refusal to serve undercooked eggs. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Large container of sugar was unlabeled. Squirt bottle container holding vinegar was unlabeled.
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wiping cloths were stored in a solution with no sanitizer present.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at adequate concentration (Chlorine between 50ppm - 200ppm or as directed by manufacturers instructions).
CDI - Solution was remade to have a sanitizer solution of 200ppm chlorine. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) REPEAT -
Three upright freezers in the supplemental room are not ANSI (sanitation) certified. Chopper used for making coleslaw was made for household use only.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Repeat
Additional cleaning needed on shelving in the two door refrigerator.
Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)
A covered receptacle was not present in the uni-sex employee bathroom or in the female employee bathroom.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |