| 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) (PF) While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a person on duty that was trained or certified in food safety, and there were priority violations on the inspection. Staff must have sufficient knowledge of the food code when the facility is operating. Manager education. CDI |
|
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 shall be a certified food safety manager on duty. There was not a certified manager on duty at the time of inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Bowls were stacked together visibly soiled. Staff should ensure that all food contact cookware, utensils, or dishes are cleaned good removing all soil or buildup and then sanitize with 200-300 ppm quat solution. Manager education. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) In house made dressing was not properly dated. Make sure all required foods have a clearly labeled date! Date mark is good for up to 7 days at 41F or below hold temp. All previously cooked, prepared, or opened packaged ready to eat foods should be dated. Manager education. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Bowls were stacked with water in them. Air dry all utensils, cookware, or dishes before stacking them. Invert items like bowls to allow water to drain and dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Chest style freezer is not NSF or approved for commercial use. Large commercial freezer is broken and needs to be repaired.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Replace any broken or torn cooler door gaskets. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Food spills, debris, and build up on equipment. Clean the inside and outside of all coolers including the racks. Clean the fryers and hood vents. General equipment cleaning needs much improvement. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Can wash or utility sink is not draining properly and needs to be repaired. There is also a strong odor coming from the plumbing in this area. Plumbing system as well as grease trap needs to be cleaned and maintained. The odor in this area is was less noticeable this inspection but still present. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) The floors in the kitchen need to be cleaned to remove the grease build up. Clean the floors around and below the fryers to remove a heavy grease build up. Avoid placing dirty pans and cookware on the floor. General cleaning needs much improvement. |