| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
PIC does not have certified food protection manager's training. 2-102.12 (A) Certified Food Protection Manager (C) No one on duty with certification from accredited institute. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Hand sink found with wiping towels dried on the hand sink splash guards. All towels removed and placed in the rear storage area. Keep the hand sink clear for hand washing only. Hand sink cleared. CDI. Hand sinks are only for hand washing. Do not use water from the hand sink to clean utensils. Hand sinks are to be used for hand washing only.
6-301.14 Handwashing Signage (C)
Hand sign missing at the hand sink. New sign given. Hand washing signs are to be posted at the hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw chicken strips found stored above fresh seafood. Tray of raw chicken removed and placed under the trays of raw seafood. All moved and placed where cross contamination would not occur. Stack where no cross contamination will occur. Food sources are to be stored where no contamination will occur. |
|
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)
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Clean the tooth on the large can-opener. Tooth found with build-up along the tooth and surrounding surfaces. Can opener cleaned at the ware wash machine and rinsed and sanitized. Food contact utensils are to clean. Slight build up observed along the ice guard in the ice machine. Ice guard cleaned and filmed removed. Food contact surfaces are to be clean. CDI.n |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Peas found under the hot holding units at 116-125F on the lower shelf line. Peas reheated and placed on the hot steam table. Hot holding temperatures are to be 135F or higher. CDI. Peas reheated to 175F. |
|
22
|
1.50
|
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)
Potato salad found above 41F on ice that was not surrounding the container upon arrival. Potato salad cooled in the freezer to 38F. Ensure ice is under the container and around the container completely. Keep ice changed or store inside the reachin. Ensure all PHF's are 41F or below. Trout, shrimp and flounder found inside of the ice trays at 47F to 58F. All discarded and lower temp cooled to 38F in the freezer. Keep 41F or below. Ensure all tcs cold holding is 41F and below. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
4-903.12 Prohibitions (C)
Ensure all surfaces where single service items such as cups, plates and utensils are stored on a clean surface. Rack found with dust debris and build-up. Single service items are to be stored on a clean surface. All removed and racks cleaned Ensure all supplies are stored off of the floor to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Replace torn gaskets on the true fridges in the rear. Cardboard as liners are not an approved liner. Replace soiled card board in the rear storage area on shelf lines. Replace worn and rusty racks in storage and utensils drying areas. Replace torn gaskets on reach 'ins and the walk-in-cooler. Rust observed along the walk-in-cooler doors. Equipment is to be in good repair.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the ware-wash door interior surfaces on the ware wash machine. . Ware-washing equipment is to be clean. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean the top exterior surfaces of the rack surface holding the microwave as well as the interior surfaces of the microwave. Clean the walk in cooler shelf liners and the wall surfaces including the racks. Clean the compressor fan guards in the walk-in. Clean the door jambs and gasket lines in the walk in cooler. Clean the interior lines in the reachin true freezer and fridges. Clean the fryer lower cabinets and cookline equipment. Remove grease build-up. Clean the pipes under the compressor in the walk-in-cooler. . Clean older/unused Hobart equipment or remove. Clean the wall racks and shelf surfaces Equipment is to be clean.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings (C)
Repair flooring, walls and wall base border trim inside the customer restroom, employee restroom and the storage area wall surfaces/ lines. Repair the border and floor tile in the employee restroom. Repair the floor tile in the can wash area and inside the employee restroom. Floor surfaces are worn and peeling. Tiles peeling and found broken. Repair flooring and clean along the walls in the storage area, side rooms and where observed. Replace soiled ceiling tile throughout and replace loose border base trim where observed off. Replace or clean wall border surfaces in the rear with roach droppings in the room marked do not enter. Clean the floors along the wall edges, corners and under equipment. Clean the floors in the storage area and room. Clean the floors in the storage area around the walls and where observed needed in the kitchen. Clean behind equipment, in the chemical rooms and back storage area along the wall edges in detail. Clean frp where observed splatter and staining is observed. Paint walls where needed in the storage and restroom areas. Frp found stained and in need of repair in some locations. Clean the frp along the hoods, cook line. kitchen stations and pipe lines with observed grease build-up. Clean the walls in the restroom and lower border area. Clean the walls and floors in the restroom and storage areas. Clean the ceiling vent fixtures and vent covers throughout.
6-501.12 Cleaning, Frequency and Restrictions (C)
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |