| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf PIC needs to be present during all hours. PIC that is knowledgeable of food code violations shall be present at all times. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There needs to be an employee on duty at all times during operation with a food protection managers certificate such as ServSafe. Employee with Servsafe was not present during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A handwashing sink is not to be used for any other purpose than handwashing. Noted chemical spray bottles stored on the handsink. CDI spray bottles were removed from sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) Gloves shall only be used for one task, such as working with raw animal foods and ready to eat items. Noted same set of gloves used to batter up raw chicken and then potatoes. CDI instructed employee to discard gloves and change glove with each different type of food is being battered.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected from cross-contamination by separated raw animal foods and vegetables during preparation. Noted chicken and gizzards battered in a container of flour and then the same flour was then used to batter potato wedges. CDI wedges were cooked to 165 and instructed to use a separate flour for wedges. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) In equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude soil or mold accumulations. Noted pink mold on the ice chute of the drink dispenser. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS food items being cold held are to be maintained at an internal temperature of 41F or below. Noted chicken in the 2 door reach in unit at 45 and chili at 45. The ambient temperature of the unit is 48F. The external temperature display is reading 38F. CDI advised PIC to relocate food items to the walk in unit until the reach in unit is repaired. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Food items that are being held at 41F for 24 or more need to be labeled. Noted cole slaw and chili removed from their original container without a date marking. CDI advised PIC to transfer date markings to the working containers. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) When chemicals are removed from their original containers the working containers are to be labeled with the contents inside. Noted numerous spray bottles of chemicals either with no label or the incorrect label. CDI instructed to PIC to use sharpie and label bottles correctly.
7-204.11 Sanitizers, Criteria - Chemicals (P) Sanitizer used in the establishment shall be registered at a concentration or 50-200. Noted chlorine sanitizer in a bucket over 200 ppm. CDI instructed PIC to discard chlorine sanitizer and remake to the proper concentration.
7-201.11 Separation - Storage (P) Chemicals are to be stored separate from food items. Noted spray bottle of chemicals stored with the seasonings. CDI spray bottle was relocated to the chemical storage area. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Establishment does not have the proper equipment to cold hold properly. Establishment was permitted with a reach in refrigerator. Unit is not operating properly. Verification required. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items shall be protected from contamination at all times. Noted box of chicken stored directly on the floor of the walk in drink cooler. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be kept in good repair and adjustment. Noted reach in refrigerator not operating properly, noted damage external thermometer of the 2 door reach in not accurate.
4-205.10 Food Equipment, Certification and Classification (C) Food equipment shall be used in accordance with the manufacturer's intended use. Noted deep fryer being used to hot hold a pot of chili. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Need to clean grease from fryer doors and sides. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Need to thoroughly clean the floors in the kitchen area.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Need to repair wall in the restroom. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Employee items need to be kept in areas where contamination of food, equipment and single service can not occur. Noted employee drinks stored above food items in the reach in unit and other employee items scattered in the establishment. |