| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager on duty. Ensure a certified food protection manager is present at all times of operation. Facility is within 210 days of permitting. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Multiple staff members seen touching the faucet with bare hands. Hands must be washed when contaminated. Utilize a paper towel as a barrier to prevent contamination of hands during handwashing. Staff members seen cracking eggs and then continuing to cook. Gloves must be changed with a handwash when contaminated by raw meats. CDI EHS discussed with staff. Hands rewashed. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) Food handler seen touching cooked link sausage with bare hands. Ensure to have a barrier such as gloves, utensils, or wax paper between bare hands and RTE foods. CDI sausage discarded. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Rutabaga pulled from the microwave and placed in steam well at 80 degrees. Foods must be reheated to 165 degrees prior to being placed into steam well for holding. Other foods in well out of temperature indicating improper reheating. CDI Foods reheated on stove top to 165 degrees. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Multiple foods in 3 door cooler between 40-48 degrees. A crate of eggs sitting out by the grill at 79 degrees. TCS foods must be cold held at 41 degrees or below or controlled under a TPHC. Eggs will be discarded at the end of breakfast. VR on cooler. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Consumer advisory needs asterisks by egg dishes on menu. The disclosure statement ‘eggs may be cooked order’ needs to be added in front of consumer advisory statement. Correction of item is on transitional permit. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) Flies present in kitchen. Control flies with approved methods. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Food handlers working with bracelets. Food handlers are prohibited from wearing jewelry on hands and wrists with the exception of plain band on finger. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Staff member toweling drying dishes in kitchen. All dishes must air dry. No toweling drying is allowed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) Staff member actively washing dishes with water at 99 degrees. Maintain wash water for manual warewashing to be 110 or higher. CDI Water changed. |