| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) (REPEAT): No food employee present at time of inspection was a certified food protection manager (CFPM). The person in charge (PIC) shall be a CFPM who has shown proficiency of required information through passing a test that is part of an accredited program. (Establishment has been operating for less than 210 days and has that amount of time to procure CFPM status for staff before points shall be deducted.) |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) (REPEAT): No written procedures for cleanup of vomit and diarrheal events were present. 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. CDI: Written procedures were provided to staff during inspection. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Handwashing Sinks, Installation (C) (REPEAT): Hot water at handwashing sink in back prep area measured 81 F. A handwashing sink shall be equipped to provide water a temperature of at least 100 F through a mixing valve or combination faucet. Hot water above 100 F was available at front handwashing sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): One package of raw chicken being stored above ready-to-eat foods (such as whole tomatoes) in upright 2-door cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food and fruits and vegetables before they are washed. CDI: Raw chicken moved to bottom shelf of cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Multiple metal pans, whisks, and a meat tenderizer stored with cleaned utensils at 3-compartment sink shelving were visibly soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled items moved to 3-compartment sink for cleaning. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) (REPEAT): Shaker of seasoning salt at grill bore no labeling. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of the food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employee was not wearing hair restraints at time of inspection. Food employees shall wear hair restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens.
2-303.11 Prohibition - Jewelry (C): Food employee was wearing a bracelet and a watch at time of inspection while working at grill. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) (REPEAT): Wiping cloths being stored in empty sanitizer bucket with no sanitizer at bottom shelf of prep table next to grill. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a proper concentration (200-400 ppm for quat sanitizer). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Replace detached gasket in top drawer of grill cooler unit. Equipment shall be maintained in good repair.
4-101.19 Nonfood-Contact Surfaces (C): Remove wrapping present around doors of upright 2-door freezer. Remove cardboard being used to line bottom of upright 2-door cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Cleaning needed inside door of hot cabinet and inside both drawers of grill cooler unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Wall cleaning needed around ice machine in back of kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 (B) Designation - Dressing Areas and Lockers (C): Employee foods being stored above foods for use in restaurant in upright 2-door cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |