| 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) While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a manager on duty during the inspection that was certified in food safety. |
|
4
|
0
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict (P) There must be a policy in place for restricting employees from working when sick. Make sure all employees are properly trained in this information. Copy of policy is left with facility. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility must have a plan for clean up of vomit and diarrhea events if needed. Make sure staff is adequately trained in these procedures. Copy of vomit diarrhea example left with facility. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Bucket of sanitizer was showing weak/vacant according to test strips. Always keep sanitizer mixed to proper concentrations. 50-200ppm for chlorine and 150-400 for quaternary ammonium sanitizer. Sanitizer was remixed and is now at proper concentrations for chlorine. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Some required foods in coolers were missing date marks or were in accurately date labeled. All previously cooked, prepared, or opened packaged ready to eat foods must be clearly labeled with a date. Date mark is good for up to 7 days at 41F or below hold temp. Staff should ensure that all required foods are dated; check dates frequently and dispose of foods that have exceeded 7 days. Manager education, dates were added to products. CDI
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Several contains of food had very old dates, it was clear the product was not that old. Make sure date label tags are removed when containers are washed and prior to refilling. CDI Manager education. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (Pf) Pizza is cooked and held on the rack at room temperature to sell by the slice. While on the rack, it is held under time control which must be documented. There were 2 almost whole pizzas without any current time control documentation for them. Manager stated they put them out able to label. Food can be held under time control for 4 hours maximum, the time must be documented. By the end of the 4 hours, all remaining food must be disposed of. Must also have written plan on how to hold, document and discard pizzas. CDI Example left with manager to impliement. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Sliced tomatoes, lettuce and oil/garlic mix was in top of prep top cooler at improper temp. After discussions with employees, this product was prepped earlier in the day and placed in top of prep top cooler to cool down. The top of the prep top cooler is not ideal for quickly cooling foods. Foods were placed in icebath and placed in cooler across from prep top cooler to continue cooling. CDI |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) Lots of flies present in facility today. Make sure all doors are screened if air flow is needed. It is very warm in facility, so getting temperature down will allow all doors to be closed to help prevent flies from entering. Also detail cleaning facility will help keep pest down. Consult with professional pest control for guidance in dealing with flies. CDI education |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Reach in 2 door freezer in back room had heavy buildup of ice/frost that was dripping on food containers. Repair this freezer so that ice/water does not form or drip on food products. |
|
47
|
0
|
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) Rear reach-in freezer is missing metal trim on the inside of one door exposing the bare insulation foam. Repair door on reach-in freezer. Seal gap in between door so it does not allow warm air to enter the freezer and form ice/condensation. This is a repeat violation, correct all repeat violations. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13; Core; A thorough deep, detail cleaning is needed throughout facility. Gaskets, doors, tops of shelves, racks, fryer, oven hood, coolers, floor mixer, etc. This needs to occur on a frequent basis to prevent buildup of food particles/debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Detail clean floors throughout kitchen, around and under equipment, clean the ceiling and dust from the ceiling fan. Detail clean on a regular basis to prevent food and debris accumulation. Repair any floor tile that is damaged, cracked or missing. Repair walls around prep and storage areas that are is bad repair. Make sure all floors walls and ceilings are easily cleanable and in good repair. Make sure all fans used to circulate air are also cleaned so that it does not circulate dust. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11; Core; Kitchen is dark, must have 50 ft candles of light in kitchen, 20ft candles in dish area. Back room storage area is also too dark and needs more light for cleaning. Right now there is approx. 5ft candles of light in some areas. |