| 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 (C): The person in charge shall be a certified food protection manager from an accredited program. No Certified Food Protection Manger available during visit. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall clean their hands before engaging in food preparation and when switching between working with raw food and ready to eat food and after handling soiled equipment or utensils. Observed employee changing tasks without washing hands and changing gloves; touching 2 door cooler and and container inside and then handling cheese. Employee handling waffles to be placed on take out order without washing hands. CDI- employee discarded food and washed hands and changed gloves before continuing food prep. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separating raw animal foods during storage and by arranging each type of food in equipment to prevent contamination. Observed ready to eat city ham stored in same container with raw sausages in 2 door cooler. Raw sausages stored with ready to eat foods in 2 door freezer. CDI-PIC voluntarily discarded city ham and rearranged the foods in the 2 door freezer. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Equipment food-contact surfaces and utensils shall be clean to sight and touch. Produce sink, meat prep sink, stored utensils, inside ice machine and digital thermometer visibly soiled. CDI-Pic relocated items to warewasher and cleaned ice machine. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Ready to eat TCS foods shall not exceed 7 day date marking and shall be properly marked. Observed smoked sausage dated 4/24 and 4/29. Other items including corn on the cob, potatoes, and liver pudding did not have date marking. CDI-PIC voluntarily discarded items. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): If an animal food is served or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods with a disclosure and reminder. Observed no consumer advisory was posted or on the menu. PIC stated that eggs were cooked to order. CDI-Left a temporary consumer advisory with PIC to post until consumer advisory can be placed on menu. Menu is posted on bar only. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf): Working containers used for storing poisonous or toxic materials shall be clearly identified with the common name. Observed spray bottle with cleaner without proper labeling. CDI-Pic labeled container. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Working containers holding food and food ingredients that are removed from their original packages shall be identified with the common name. Observed containers of sugar, flour, and seafood breader without labels. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair restraints such as hats, hair coverings or nets. Observed employee without a hair restraint. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Observed employee dipping wiping cloth in soapy water of the three compartment sink in between uses. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Raw vegetables shall be washed in water to remove soil and contaminates before being cut, combined with other ingredients, cooked, served, or offered for human consumption. Observed employee prepping lettuce without washing first. CDI- PIC washed lettuce before continuing to food prep. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food. Observed scoop in flour and seafood breader with handles down in the food. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood- contact surfaces of equipment shall be kept free of an accumulation of dirt, dust, food residue, and other debris. Rack for dry storage and under table next to fryers need additional cleaning. Laser film on inside of cooler for fish prep need to be removed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C): An outdoor storage surface for refuse shal be constructed of nonabsorbent material such as concrete or asphalt. Observed used oil bin and dumpster stored on grass surface. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C): Floor and wall junctures shall be coved and closed no larger than 1mm. Cove is missing on the wall next to the 2 door cooler.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physicsl facilities shall be maintained in a state of good repair. Observed wall separating above three compartment sink. Ceiling tiles damaged above meat prep sink.
6-501.12 Cleaning, Frequency and Restrictions (C): Additional cleaning is needed throughout kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) The light intensity shall be at least 50fc at a surface where a food employee is working with food or utensils. Observed 44fc at meat prep sink.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Areas designated for employees to drink shall be located so that there is no contamination to food and equipment. Observed drink container on food prep table. |