| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A)-PIC shall demonstrate knowledge by being a certified food protection manager. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2)-Raw chicken stored over raw sausage in reach-in. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Raw chicken relocated below raw sausage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A)-Utensils found with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. Utensils pulled to be cleaned.
4-703.11-Utensils found in sanitizer solution less than 50 ppm chlorine at 2 comp sink. After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. Clorox added to solution and tested 50-100 ppm. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2)-Raw sausage and pork tenderloin temped above 41F in single door reach-in. Maintain TCS foods in cold holding at 41F or less. Items pulled and relocated to walk-in and reach-in freezer. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18-Cut ham and deli meat in sandwich makeup exceed 7 days. Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Items discarded. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111-Several flies and dead roach observed in kitchen. Keep the premises free of insects, rodents, and other pests. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B)-Sanitizer tested below 50 ppm in buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Clorox added to solution and tested 100 ppm. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A)-Utensil rack found with dust and needs cleaning. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16-Replace rack over steam table if no longer easily cleanable. Nonfood contact surfaces of equipment shall be free of projections to allow easy cleaning. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13-Cleanliness of equipment has improved; however, ensure hot display cabinet (inside & tracks for doors), equipment surfaces & outsides of reach-ins, unit under fryer, racks, and equipment no longer functional such as toaster are kept clean of soil residue. Nonfood contact surfaces of equipment shall be kept clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114-Drain plugs needed for outside dumpsters. Drains in dumpsters and waste containers shall have drain plugs in place. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11&6-501.12(A)-Repair damaged flooring & ceiling in establishment, outside building and continue to kept walls, ceiling, & vents clean of dust, soil residue, etc. Clean & bag items on floor in outside building & store off the floor to facilitate cleaning. Physical facilities shall be maintained in good repair and kept clean. |