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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
When asked, the Certified Food Protcedction Manager was not aware of the Employee Health Policy or reportable symptoms and diseases food borne illnesses. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Observed sanitizer bucket not labedled.
7-102.11 Common Name - Working Containers (Pf)
CDI, by labeling.
Observed cleaners on the same shelf as food.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed rodent bait scattered on floor between back kitchen area and dish washing area.
7-206.12 Rodent Bait Station (P) Rodent bait shall be contained in contained in a covered, tamper-resistant bait station.
Observed sanitizer concentration too high (chlorine sanitizer 1000 ppm, quat sanitizer 500 ppm)
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
CDI, by diluting. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed foods cooling in pans (large pans not cooling food fast enough.
3-501.15 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. -Pf
CDI, by placing in shallow pans. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11; Core; Observed bucket of spices stored on the floor in the stock room. Observed food on the floor in the walk-in freezer. Observed breading on a shelf that is less than 6 inches above the floor.
Observed bacon bit in box not covered.
FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(A), (B) and (D); Core; Observed cleaned utensils and equipment stored on soiled shelving and in soiled bins.
Cleaned EQUIPMENT and UTENSILS shall be stored in a clean, dry location and where they are not exposed to splash, dust, or other contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19; Core; Observed tables (bottom shelf) and utensil storage shelves rusted.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbant material.
Observed large plastic containers with breaks, chips and cracks.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed mobile cutting board (back room)
4-501.12 Cutting Surfaces (C) Surfaces like cutting blocks and boards subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized. If they are too deeply grooved or otherwise incapable of being resurfaced to a smooth, cleanable state, they must be discarded.
4-501.11 Maintain equipment in good repair.
Observed gaskets on some reach-in coolers.
Observed can opener with screws which employees were not able to disassemble.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment in a food establishment must be maintained in a state of good repair and proper adjustment.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11; Core; The grease receptor is on grass and dumpster is on gravel. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Observed walls with holes and chipping, peeling paint in kitchen and restrooms.
6-501.11; Core; Physical Facilities shall be maintained in good repair.
Observed walls under and behind equipment in kitchen in need of cleaning. Observed floor and walls in dish washing room in need of cleaning.
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities in a food establishment be cleaned as often as necessary to maintain cleanliness. |
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