| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No employee present is certified. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed ice dumped into the front kitchen hand sink. CDI - Ice was removed and employees were educated on proper use of a hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed open package of raw burgers stored above cooked foods in the reach-in freezer. CDI - Items were moved to the correct order. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 45-47 degree salsa in the table salsa cooler. Items were voluntarily discarded. Cooler will not be used until it is repaired. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two chemical spray bottles without labels. CDI - Employee labeled during inspection. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed whole muscle beef thawing in the prep sink without running cold water. CDI - Running cold water was turned on. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed squeeze bottles of oil without labels. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed shelves for storing dry goods less than 6 inches from the ground of the outdoor dry storage unit. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed wet-stacked dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed several tongs with cracked handles. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed cracked tiles at the entrance to the produce walk-in cooler. Observed pitting in the main walk-in cooler concrete floor. |