| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11(A), (B), and (C) Demonstration (Pf): The PIC shall demonstrate knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The PIC shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of priority items during the current inspection; (B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (C) Responding correctly to the inspector's questions as they relate to the specific food operation. Based on violations, operator is unable to demonstrate a clear act of managerial control. PIC notified and advised additional training. V/R |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. PIC was unable to show certificate of completion of food protection course (Serv-Safe). PIC notified and advised additional training. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation. Observed food employee enter kitchen and begin cooking on grill without washing hands. PIC notified and educated on proper handwashing procedures. Employee properly washed hands before resuming cooking on grill. CDI. |
|
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, preparation, holding, and display from ready-to-eat foods. Observed comingled raw animal foods (porkchop and chicken) being stored in WIC. PIC advised on proper storage methods for raw animal foods. Raw animal foods were properly stored separated according to cook temperature during inspection. CDI.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed raw porkchops being stored uncovered/unwrapped in WIC. PIC advised that food shall be stored in packages, covered containers or wrappings. Porkchops were properly stored covered during inspection. CDI. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
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 wet wiping cloth being stored outside of solution on food prep surface. PIC was notified and advised on proper way of storing wet-wiping cloth. Wet-wiping cloth was properly stored during inspection. CDI. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) In-Use Utensils, Between-Use Storage (C): During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. Observed numerous in-use utensils being stored on visibly soiled surfaces throughout the cook line. PIC advised that in-use utensils shall be stored on clean and sanitized portion of prep table/cooking equipment. In-use utensils were removed and placed in warewashing area to be washed, rinsed and sanitized during inspection. CDI. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C): Cutting surfaces shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Observed cutting boards in kitchen area that had deep grooves and were stained. PIC advised to re-surface/replace cutting boards. |
|
49
|
0.50
|
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 dust, dirt, food residue and other debris. Observed soiled residue on equipment on cook-line. Observed debris build-up on shelving/racks throughout establishment. PIC advised additional cleaning. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Capacity - Quantity and Availability (Pf): Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Observed that both customer restrooms do not have hot water available at handsink's. PIC advised to repair plumbing system to supply hot water at both customer restroom handsink's. V/R
5-103.12 Pressure (Pf): Water under pressure shall be provided to all fixtures, equipment, and non-food equipment that are required to use water. Observed that water pressure was critically low (barely a trickle) at can wash. PIC advised to repair plumbing system to supply water under pressure at can wash. V/R |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (B) Leak pipe etc. not imminent threat: A plumbing system shall be maintained in good repair. Observed water leaking from pipe connected to handwashing sink located in customer women's restroom. PIC advised to repair the leak according to law. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris build-up on flooring throughout establishment. PIC advised additional cleaning at increased frequency.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be maintained in good repair. Observed areas of damaged ceiling in back prep area. PIC advised to repair/replace. |