| 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)
No PIC present with a food protection manager certification. The person in charge shall be a certified food protection manager with a certification from an accredited program. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Bowl of meat balls wrapped with tin foil, corn dogs in zip lock bag, and opened package of bologna were found without date marks located in 3-door reach in. 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 41F or less for a maximum of 7 days. CDI - PIC labeled and corrected date mark on meat balls and bologna. PIC voluntarily discarded corn dogs. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Observed clean utensils stored in white clear bins with a accumulation of soiled residue in the bottom. Equipment, utensils, linens, and single use articles shall be stored in a clean/dry location. |
|
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 (C)
Observed a missing lid, separating front panel, and slight chip in reach in entry of the ice machine unit. Observed torn gasket torn on bottom of 3-door reach in. Equipment is to be maintained and in good repair.
4-205.10 Food Equipment, Certification and Classification (C)
The ice machine unit was base stand was placed on 3 large concrete blocks. Three comp sink not NSF or ANSI equivalent. Food equipment shall be used how manufacturer’s intended use and certified/classified for sanitation. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
[A] 4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
No sanitizer was available in the kitchen. Sanitizers that are used to sanitize equipment and utensils as specified under Part 4-6, shall be provided and available for use during all hours of operation. CDI - PIC went and got bleach to manually hand mix, concentration strength was tested and PIC will continue to use this method moving forwarded.
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
No testing devices available in food establishment to test sanitizing strength, and hot water strength for warewashing unit. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Inspector will follow up within 10 days. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Soiled residue was present on exterior of cook line equipment, the green hanging shelving in dry storage room, Trail lines on the rolling can storage cart in dry storage room, and inside the white storage bins located on the under shelving of the prep station. Soiled residue layer build up was present on exterior under the warewashing machine unit. Equipment shall be cleaned at a frequency to prevent soil residue. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P)
Observed septic system located on the right side of the building with surfacing effluent and a slightly damaged lid. Sewage shall be conveyed to the point of disposal through an
approved sanitary sewage system that is constructed, maintained, and operated according to LAW. A health Inspector will follow up within 3 days for verification. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean grease and heavy residue accumulation present on flooring, base tile/boards behind and under equipment. Clean flooring in dry storage area. Clean walls behind oven, and warewash machine unit. Physical facilities shall be clean at a frequency to keep them clean. |