|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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) Observed no active certified food protection manager in establishment. REPEAT COMMENT: PIC has taken course but certificate has yet to receive certificate. EHS did attempt to pull up certificate but was unable. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf Observed colander in hand sink. Maintain access to sink and keep clear. CDI- EHS removed item from hand sink. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P Observed pepto bismol bottle in 3 comp sink table. Ensure medicine is stored to avoid contamination CDI- PIC removed from kitchen area at the end of inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed trays placed on floor when EHS arrived. Trays were covered in plastic wrap. CDI- PIC picked up trays off floor. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Ensure proper cleaning to all equipment on outside. Observed minor debris throughout establishment( prep table, racks that hold single service trays) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed soiled walls with grease accumulation, especially in areas under prep tables and soap dispenser wall. Clean. Observed peeling pieces of baseboard by handwashing sink and back wall. REPAIR. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed meat market coat sitting on prep table. Observed monster drink on prep table. |
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