| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
1 point: There is no one present with a certified food protection certification. The PIC who is present has not demonstrated knowledge of proper storage of raw items to prevent cross contamination (fish under raw chicken, raw chicken over preprocessed foods) or when to wash hands before placing on gloves and preparing food. 2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. REHS has provided education on storage of raw foods, cook-to temperatures, and when to wash hands. Also provided was information on how to obtain a food manager certificate. Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
1 point: The person in charge does not hold a food protection manager certification that is ANSI-accredited. 2-102.12 The PERSON IN CHARGE 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. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2 points: PIC did not wash hands prior to placing on gloves to prepare a customer's order. CDI: PIC washed hands and put on a new pair of single-use gloves. 2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3 points: REPEAT: Raw chicken livers stored over jambalya rice and sausage burritos in the walk in cooler; raw chicken stored over raw fish in the reach in cooler. CDI: Raw chicken moved to the bottom in the reach in cooler and moved the raw chicken livers with the other raw chicken in the walk in cooler; spoke to the person in charge (PIC) about proper storage order. 3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3 points: REPEAT: The amount of times each item are held is on a display sheet at the hot hold cabinet, however there is no time posted on either the item or at the hot hold cabinet to display exactly what time the items were placed there and need to be pulled off the unit for discard. CDI: REHS spoke to PIC about posting the exact time each item is placed on the hold hold unit and the times they need to be removed. Use tags for the items that are open and use a marker on the foods that are in pans and the cajun chicken sandwiches in bags. 3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
1 point: REPEAT: A few of the bulbs in the walk in cooler are burned out and need to be replaced.
Repair the lights to the walk in cooler. They are currently very dim to not working at all. Repaint the ceiling vents in the kitchen ceiling.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
0.5 points: REPEAT: Clean the inside top of the microwave.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
Clean the inside bottom and outside of the stand up reach in freezer. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
0 points: Dumpster doors are open. Keep dumpster doors closed. 5-501.15 - Outside Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
1 point: REPEAT: Clean the ceiling throughout the kitchen.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Clean the floor drains in the facility.
Smooth the wall at the three compartment sink. It is peeling.
6-201.11 - Floors, Walls, and Ceilings: Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons. |