| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No food protection manager on duty at time of inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 Describe the symptoms associated with the diseases that are transmissible through food. No employee health policy observed on the premises, and PIC did not know the symptoms off the top of their head. PIC was handed a copy of an employee health policy to keep on hand. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
2-501.11 The establishment shall have written vomit and diarrheal clean-up procedures to minimize the spread of contamination and employees’ exposure. No vital and diarrhea clean up plan in the restaurant. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P; Employee tired to prepare food after turning off the hand sink with their bare hands. The employee was corrected and re-washed them properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at hand sinks. The kitchen hand sink is very cold even when the hot water knob is the only one turned on.
6-301.14 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. The kitchen hand sink did not have an employee hand washing sign. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf; Observed multiple containers with food/fruit reside on them. The dishes were put in the sink to be washed. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12 Use poisonous or toxic materials according to the manufacturer's label. Use pesticides approved for use in commercial food service only. P; Observed a household cleaning chemical used to clean food prep surfaces. The employees were corrected and the surfaces were wiped down correctly and the spray bottle that held the chemical was poured out. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees not wearing hair coverings. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of plastic containers stored on the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf; The establishment did not have chemical test strips for their sanitizer. 10 day verification required. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Observed a large spill of juice on the bottom of the reach in cooler that needs to be cleaned. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P; The spray hose on the three compartment sink is hanging down past the rim of the sink. |