| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- The handwashing sink has a peeler and a towel stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The items were moved to correct the violation.
6-301.12 Hand Drying Provision - Pf -- At the time of inspection, there were no paper towels in the dispenser at the handwash sink. Hand drying provisions shall be available at all times to properly dry hands. Paper towels were placed in the dispenser to correct the violation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one package of pork stored above ready-to-eat foods in the reach-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The pork was relocated below the beverages to correct the violation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed a dirty knife stored on a magnetic knife strip. Equipment food contact surfaces and utensils shall be clean to sight and touch. A knife strip is clean storage for clean utensils. Do not store dirty knives on the magnetic knife strip. The knife was sent to the dish area to correct the violation. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P -- Observed a bleach cleaner used to make chlorine sanitizer. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). The sanitizer solution was disposed of to correct the violation.
7-102.11 Common Name-Working Containers - Pf -- Observed a couple of chemical bottles that were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottles were labeled to correct the violation. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- (0 POINTS): Observed oils that were not labeled. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a bag of bananas on the floor. Store food at least 6 inches above the floor.
3-307.11 Miscellaneous Sources of Contamination - C -- Observed three bags of food stored in direct contact with grocery bags in the prep unit and reach-in cooler. Food shall be stored in a food grade container or food grade plastic bag. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C -- Observed deep cuts and significant staining on the cutting board of the sandwich prep unit. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |