| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C)
There was no certified food protection manager present at the time of inspection.
The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
PIC shall become a certified food protection manager. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P)
Establishment didn't have an employee health agreement.
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.
EHS provided PIC with a employee health agreement. CDI |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
Establishment didn't have written procedures for clean up of vomiting and diarrheal event.
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.
EHS provided PIC with Vomit and diarrhea clean up plan. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Cut lettuce (45F) and sliced tomatoes (44F) were observed above 41F.
Except during preparation, cooking, or cooling, or when time is used as the public health control,TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at or below 41F.
PIC discarded these items. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage - Medicines (P) (Pf)
Medicines observed being stored with food.
Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
PIC relocated medicines to car. CDI
7-202.11 Restriction - Presence and Use (P)
House grade hot shot spray observed in the establishment.
Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and
UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT.
PIC discarded the cans of hot shot. CDI
7-201.11 Separation - Storage (P)
Several bottles of cleaning chemicals were observed on counter above to go containers.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE SERVICE and SINGLE-USE ARTICLES by locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
The cleaning chemicals were relocated to the chemical storage area. CDI |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf)
PIC didn't have a small diameter probe thermometer.
A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
EHS will be back to verify thermometer on 5/20/25 |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers containing flour and breading were not labeled.
Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
PIC labeled these items. CDI |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Several flies present.
The PREMISES shall be maintained free of insects, rodents, and other pests.
EHS and PIC discussed options. PIC will install a fly fan. EHS will return by 5/20/25 to verify fly control. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Bottle of oil observed being stored directly on the floor.
FOOD shall be protected from contamination by storing the FOOD at least 6 inches above the floor.
PIC relocated the oil to a shelf. CDI |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths observed being stored on prep counters.
Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution.
PIC placed wiping cloths in sanitizer buckets. CDI |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
To go containers observed out of the protective package.
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
PIC covered the to go containers. CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C)
Shelving and equipment throughout observed soiled.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Increase cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.12 Cleaning, Frequency and Restrictions (C)
Floors observed soiled.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-303.11 Intensity - Lighting (C)
Light observed at 10FC over prep counter by the stove in the back.
At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
Lighting shall be increased. |