| 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- REPEAT-Certified food employee was not present during the inspection. 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
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 - Where to Wash-Pf- Food employee observed washing hands at food preparation sink. Food Employees must wash hands in a handwashing sink. Corrected by instructing food employee to wash hands at handwashing sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision-Pf- Multiple handwashing sinks not properly stocked with paper towels. Provide paper towels or approved alternative for hand drying at each handsink. Corrected during inspection by having person in charge provide paper towels. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation-P- Raw goat meat and raw chicken stored above cabbage, potatoes and carrots inside the walk-in cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Items were rearranged to prevent cross-contamination. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding-P- Multiple items such as rice and peas, jerk chicken, and plantains were maintained below 135F. Maintain TCS foods in hot holding at 135F or above. CDI- Items were reheated to at least 165F. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods-Pf- Cabbage found cooling in a plastic container with lid tightly affixed. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Lid was removed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness-C- One food employee is in need of beard guard. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-C- To-go boxes maintained stored with food-contact surface exposed. Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Boxes were inverted. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment-C- Make unit, syrup drink machine and walk-in freezer were not in use during today's inspection. Repair, replace or remove from the establishment. Equipment shall be maintained in good repair.// 4-205.10 - Food Equipment, Certification and Classification- Chest freezer is not approved for commercial use. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-C- Clean the handle of the door of the walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 - System Maintained in Good Repair-P- Repair the leak underneath the food prep sink near the handwashing sink and underneath handwashing sink in women's restroom. Maintain a plumbing system in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions-Floor cleaning needed throughout. Clean ceiling tiles and HVAC. Clean the walls around the mopsink. 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. |