| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
REPEAT
2-102.12 (A) Certified Food Protection Manager (C)
At least one Certified Food Protection Manager through an American National Standards Institute (ANSI)-accredited program shall always be present in the establishment.
There is no CFPM "Certified Food Protection Manager" certificate on duty. |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P)
(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD.
Restaurant did not have an Employee Health Policy. EHS will provide a copy during this inspection. CDI |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
EHS WILL PROVIDE A COPY OF THE VOMIT AND DIARRHEAL PROCEDURE. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
UTENSILS, EQUIPMENT AND SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
VIOLATION: POTS AND PANS WERE STORED IN CLEAN DISH STORAGE THAT HAD REMNANTS OF OIL AND FOOD DEBRIS.
CORRECTION: ALL THE PANS WERE REMOVED SET TO THE SIDE TO BE FOR RE-WASHED, RINSED AND SANITIZED. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
TCS foods shall be cooled within 6 hours to 41F or less if prepared from ingredients at ambient temperature. P
VIOLATION: FOOD EMPLOYEE SHOULD HAVE PREPARED AN ICE BATH TO COOL THE SAUSAGE AND THE POTATOES TO THE CORRECT TEMPERATURE. AFTER 2.5 HOURS THE SAUSAGE WAS AT 107 F AND THE POTATOES WERE 88F.
CORRECTION: WE DISCUSSED THE COOLING PROCESS WHICH SHOULD HAVE BEEN DONE WITH THE SAUSAGE AND POTATOES. |
|
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) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Locations (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 CAN OPENERS
CAN OPENERS SHALL BE THOROUGHLY CLEANED AFTER EACH USE . CAN OPENER HOLDERS SHALL BE THOROUGHLY CLEANED.
VIOLATION: CAN OPENERS SHALL BE READLY DISASSEMBLED FOR CLEANING
CORRECTION: THOROUGHLY CLEAN THE CAN OPENERS. |