| 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 site at time of inspection. A CFPM must be at establishment during all hours of operation. Establishment has 180 days from date of transitional permit issue to obtain certification. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P) Observed employee don gloves multiple times without handwashing step first before preparing a food order. Hands must be washed prior to engaging in food activity, even when using gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrival to inspection, handwashing sink was covered with a posted along with screws. Handwashing sinks must be available and accessible for use.
5-202.12 Handwashing Sinks, Installation (C) Handwashing sink unable to reach 100F. All handwashing sinks shall reach a minimum of 100F.
6-301.12 Hand Drying Provision (Pf) No paper towels available at handwashing sink during inspection. Paper towels must be available at all handwashing sinks. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed porkchops stored under chicken, shell eggs stored over RTE sauces, and link sausage stored over shell eggs and RTE foods. Food must be stored in order of final cook temperature. Inspector previously provided handout during transitional permitting with food storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed breader station with breader and water that are not being changed every 4 hours. At room temperature and during continuous use, these products must be changed every 4 hours. |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed bbq sandwich at 127.5F hot holding in customer grab n go. TCS foods shall be maintained at 135F or above. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed commercially packaged pizza toppings without date marks. Once opened, these products must bear a 7 day date mark. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices - Functionality (C) Sliding glass hot holding unit does not have a thermometer. All hot and cold holding units must have a thermometer that is able to read ambient air temperature of the unit. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Establishment has many holes that lead directly to outside. Doors to outside had been left open, resulting in many flies throughout establishment.
6-501.111 Controlling Pests (C) Methods to prevent pest should be taken. Many flies present. Many harborage areas around establishment for pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed box of potatoes on the floor. Food shall be stored above the floor in order to prevent any potential contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Establishment is using bleach as a sanitizer, but does not have any chlorine test strips to test concentration of bleach solution. Obtain chlorine test strips. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) All equipment has heavy grease/dust buildup. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude any accumulation of soil residue. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles (C) Dumpster doors and lids observed to be open. Dumpster doors and lids should remain closed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Outside of establishment has a large accumulation of unused equipment, furniture, lumber, etc that needs to be discarded as this is a place for pest harborage.
6-501.12 Cleaning, Frequency and Restrictions (C) Kitchen needs to be deep cleaned (floors, walls, ceilings) and then cleaned on a regular schedule in order to maintain cleanliness. |