| 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) - PIC was not available during inspection and only has Servsafe Food Handlers certification. Servsafe Manager's Certification must be obtained to prevent point deductions. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Handwashing sink was full of containers of spices. Handwashing sink must be accessible to employees at all times of operation. Spices were moved for inspector to wash hands.
5-202.12 Handwashing Sinks, Installation (C) - Hot water only 76F at handwashing sink; hot water at least 100F must be provided for handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Raw meat was stored on top shelf above vegetables and cheese in the small prep cooler. Handout will be provided regarding proper refrigerator/freezer storage. Raw meat was moved during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) - Hot water at least 110F not available for proper dishwashing; hot water must be restored within 10 days. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Spices were stored in handwashing sink; spices need to be stored on a shelf or inside a cabinet to prevent contamination and to allow for proper handwashing. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Wet wiping cloths stored in sanitizer that was way too strong (over 400ppm). Wet wiping cloths need to be stored in 50-200ppm chlorine sanitizer. Handout will be provided regarding proper mixing of sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - GENERAL COMMENT: Domestic crock pot is not NSF approved and should be removed from the MFU (crock pot was not being used during visit today). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) - Hot water at least 110F not available for dishwashing; hot water must be maintained at least 110F for dishwashing; restore hot water within 10 days. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Pressure (Pf) - Water pressure at handwashing sink is not adequate for washing hands properly. Prep sink is designated for handwashing, but no food prep can be done at this sink until handwashing sink is repaired with enough pressure to allow for proper handwashing. |