| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): 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. No one present at time of inspection had a CFPM certificate. Make sure to have a PIC present at all times that is a CFPM. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Employee drinks shall not be stored on or above any food, prep surfaces, clean equipment, utensils, linens, or single service items. Observed employee drinks on prep table by the bread. CDI by moving. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
Yes |
3-301.11 Preventing Contamination from Hands (P): Food employees may not contact exposed, ready-to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. Noted the cook touch buns, toast, lettuce, tomato, and fried chicken with her bare hands. CDI by discarding food, washing hands, putting on gloves, and remaking items, Make sure all staff that work in the kitchen are trained on hand washing and glove use. Facility has training document hanging on the wall. When inspector came back into the kitchen cook was bare handing RTE food again. Inspector did not get discard.
Inspector will Verify in 3 Days that glove use training was done and that their is not further bare hand contact.
DO NOT USE YOUR BARE HANDS TO TOUCH READY-TO-EAT FOOD. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): TCS food being hot held shall be maintained at 135F or above. Noted the gravy 130F and sausage patties 117F and held on the prep counter with no heat. .Items moved to emergency TPHC for the day. CDI by discarding at 11 AM .
Per cook some times they cool and keep the gravy and sausage. If it is not being hot held at 135F or above during service it can not be cooled and kept. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): TCS food being cold held shall be maintained at 41F or below. Noted the main make unit is not holding at 41F or below (dial is set at about 1.5 of 7) All TCS items were 43F-46F. slaw 43F, slice tomato 43F, bologna 43F, liver mush 44F, cheese 43F, pork chop 43F, hotdog 46F, egg salad 46F, ambient 45F. CDI by turning down the unit and voluntary discard on all items. Unit is now holding ambient (35F) Inspector will Verify in 3 Days |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Noted open prep slice ham (2/5), and turkey (2/5). CDI by voluntary discard. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): The disclosure shall include an identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain/may contain raw or undercooked ingredients. Eggs on the menu are offered under cooked but do not have an " * " pointing the customer to the disclosure & reminder at the bottom of the menu. CDI by " * " today befor inspector left. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf) - TCS food can be thawed under refrigeration of 41F or below, as part of the cooking process, or completely submerged in running water at 70F with sufficient water velocity to agitate loose particles in an overflow, and so that the food product does not rise above 41F. Observed bacon and sausage thawing at room temperature at the prep sink top. Noted country ham, slice ham, slice turkey, porkchops pulled from freezer and left to thaw on the prep top. CDI by instructing PIC to place in refrigeration. Repeat. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food Labels (Pf): Food packaged in a food establishment, shall be labeled with the:
-common name of the food, the name and place of business of the manufacturer, an accurate declaration of the quantity of contents, ingredients (including sub ingredients) in descending order of predominance by weight. The name of the food source for each major food allergen contained in the food.
The food label is missing the major allergens on all items place out for customer grab.
Inspector will verify in 10 days. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Noted cook only had hair pulled up in a top pony tail.
2-303.11 Prohibition - Jewelry (C): Except for a plain wedding band, while preparing food/handling clean utensils and equipment, food employees may not wear jewelry including medical information jewelry on their arms and hands. Cook had a large ring on several fingers. |
|
47
|
0
|
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 maintained in good repair. Make unit was 43F today. Repair as needed. Repeat.
4-205.10 Food Equipment, Certification and Classification (C): 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 American National Standards Institute (ANSI)-accredited certification program. Noted a freezer that appears to be house hold use only. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Cleaning needed on the bottom shelve, inside bottoms of refrigerators, major cleaning needed on the hood vents. Repeat. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Physical facilities shall be maintained in good repair. Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning is needed in the hard to reach corners/under equipment.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be maintained in good repair. Continue to work on sealing the floor, replacing / moving the vent that blows in to the make unit. |