| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No one present with an approved certification during inspection. At all times someone shall be present with an approved certification. No points during this inspection for 180 day grace period. Points would be taken on next inspection for this violation. Discussed course opportunities with employee during inspection. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) when asked, employee states that they use the dispensing system for sanitizer. A label on the sink states to dispense the solution from the dispenser for 15-20 seconds, then use water to fill the remainder of the sink. Quat sanitizer shall be 200-400 ppm. Tablets were added to water in the sink to obtain the proper solution together. Visibly a small portion of a quat tablet was remaining on the water surface. During inspection, solution concentration was made to the proper concentration with the employee to demonstrate how to make it and utilize test strips. CDI |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
Observed frozen spinach with packaging stating it must be cooked thoroughly and has cooking instructions on the package. No other packages of spinach observed today and employee states to prep the spinach, it remains frozen and placed in a container with a label to then be used. During last inspection "PIC stated that they are not using the products that require cooking, they received them by mistake or they don't like that product, and they do not cook any items. It was shared that these items would be taken home." These packages remain in the facility during this inspection. Employee agrees to not use these packages or food that has come from these packages. Spinach that does not require cooking must be purchased for this process, either prewashed frozen, or fresh that is washed in the prep sink prior to freezing. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Open gallon of milk, almost empty lacking a label when it was opened as well a Greek yogurt. Employee unaware of when either of these items were opened. Food shall be dated when original package is opened. Milk discarded and confirmation was given tht the yogurt was opened yesterday and dated accordingly. CDI |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-201.11 Separation - Storage (P) White board cleaner spray stored on shelf above clean linens (This exact observation was observed during last inspection adn relocated during last inspection). Caulk tubes stored on shelf above ice machine bin along with soap and there are gloves stored with the caulk. Chemicals shall be stored separate from food and food items and where not a source of contamination. Items relocated. CDI |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Sanitizer bucket intended for wiping cloths at 0 ppm quat sanitizer and employee states they obtain the solution from the sink dispenser. Wet rags shall be stored in sanitizer. Ensure using test strips are used to check that the concentration is 200 to 400 ppm quat. REPEAT
3-304.14(E) Sanitizer bucket stored on shelf above cup carrier for customers. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Store sanitizer bucket under single service items. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) Scoop for peanut butter stored in the product and the thumb depressor is touching the food product. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Keep handle or other parts handled by the hand out of the food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Bug zapper wand stored on shelf above open packages of single service items. To go boxes stored with food contact portion facing up. Single service items shall be stored in a clean, dry location and protected from contamination. Store bug zapper in an area separate from food and food items. Store togo boxes inverted. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C) Bathroom door not completely self closing. A toilet room door must be self closing, self latching. Adjust door to close completely on its own. |