| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (C) -The PIC at the time of the inspection was not a certified food protection manager and the facility had priority violations cited on the inspection. The person in charge shall demonstrate knowledge of foodborne disease prevention, through either having no violation of priority items, being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or a demonstration of knowledge through answering the 17 required questions. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- The manager present was not a certified food protection manager. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Have at least one certified food protection manager working in the kitchen at all times. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.12 Hand Drying Provision (Pf)- The hand wash sink in the kitchen did not have soap or paper towels at the time of the inspection. The men's restroom did not have paper towels at the time of the inspection. All hand wash sinks must be stocked with soap and approved hand drying devices.
CDI- Soap was provided at kitchen hand wash sink and paper towels were provided at all hand wash sinks. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- There was a carton of raw shell eggs stored above cooked foods in the reach in cooler. Raw foods of animal origin, including raw eggs, must be stored below all ready to eat foods to prevent cross contamination.
CDI- the eggs were moved to the bottom shelf. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- There were food improperly stored in the top of the prep cooler, pans not properly placed and packs of cheese stored on top of plastic sleeve of cups, that were too warm. Foods must be cold held at 41 F or below. The cooler itself was working and the foods properly stored in pans were all 41 F or below. Foods must be properly stored for the cooler to effectively cool the foods.
CDI- The foods were moved to the reach in cooler to cool back down to 41 F. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19; Core- Some of the galvanized steel shelves below the stainless steel prep tables are rusted and in bad repair. Non food 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, nonabsorbent, and smooth material. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116- There were no test strips provided for the bleach or quat sanitizer at the time of the inspection. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
CDI- owner ordered test strips |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- The equipment, all shelves, carts, tables, coolers, freezers, and storage containers were soiled and need to be cleaned. Non food contact surfaces MUST be maintained clean. The kitchen needs to be deep cleaned. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12- The floors and walls throughout the kitchen were soiled. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. The kitchen must be deep cleaned. |