| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be accomplished one of 3 ways. 1)Have a certified food safety manager from an accredited program. 2) No priority violations on inspections. 3) Answer questions related to public health practices and principles applicable to the operation. Education during inspection. CDI Education Priority violations noted on inspection. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty at all times. At time of inspection, there was no certified food safety manager on duty. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14; Priority; Hand washing is critical to maintaining safe food. Hands must be washed anytime gloves are changed or when tasks are changed or when coming back into kitchen. Wash hands before putting on gloves. After removing gloves, wash hands properly prior to putting on new gloves. CDI Education. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; At beginning of inspeciton, there was no paper towels at handsink. Keep paper towels at handsink so proper handwashing can occur. Paper towels are placed next to sink. 5-205.11 At the beginning of the inspection items were being stored in the hand sink, there shall be no storage in hand sink only the washing of hands. items were removed. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11; Priority; Raw eggs were stored above bacon in the walk in cooler. Always store raw meats and raw eggs in a way that they are arranged by cook temperature. Eggs were moved to proper location. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114; Priority; At time of inspection, there was no sanitizer mixed and available to be used. Sanitizer was remixed to 100ppm for chlorine. Always mix sanitizer properly and use test strips to check strength on a regular basis. CDI Food contact surfaces must be cleaned and sanitized at a minimum of every 4 hours. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19; Priority Foundation; Time instead of temperature control is being used for all hot foods in chicken display case but no times were marked on the sheet. If using time, time must be documented on sheet each time new food is added. Cannot add foods to existing batches of food. Food can be kept for a maximum of 4 hours and then must be discarded. Time is also being used for pizza slices and biscuits, but no time was documented on product or on sheet. CDI, foods were marked with times. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) Facility must have a probe thermometer at all times to check food temperatures, Facility only had a laser thermometer. Verification will be done in 10 days. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.13; Core; Lots of flies seen in facility. Keeping facility better detail cleaned will also help with fly control. If using fly strips change them regularly and hang them in areas away from food prep / storage to prevent contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Clean all equipment tops, sides and tops, friers, hoods, hot hold equipment, coolers, gaskets, cooler handles, chicken breading cart, racks, shelves, etc. Detail clean entire kitchen on a regular basis to prevent buildup. Air vents need to be wiped down. Build up is not as bad as it has been in the past but needs to be addressed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; The large hole that was in a section of wall in the kitchen has been covered. Area was covered with cardboard which is a absorbent material. Swap out cardboard for a easily cleanable and non absorbent material. |