| 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): The PIC shall be a Certified Food Protection manager by passing a test from an accredited program. No Certified Food Protection manager available during inspection. Grace period is 210 days from date permit was written. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall clean their hands before engaging in food preparation and when switching between working with raw food and working with ready to eat foods. Observed employee cracking raw eggs and then handling slice cheese from top portion of food prep cooler. CDI- employee voluntarily discarded cheese and single- use gloves then washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P): Single-use gloves shall be used for only one task and discarded when soiled. Observed employee cracking raw egg and then handling cheese. CDI- employee voluntarily discarded cheese and washed hands and changed gloves.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination is prevented. Observed opened pack of raw link sausage stored with opened ready to eat foods. Raw chicken and hamburger meat stored with opened bag of smoked sausage in 2 door cooler. Eggs and butter stored together and above containers of sweet tea and uncovered bowl of chili in food preparation cooler. CDI- employee rearranged 2 door cooler and relocated tea from food prep cooler. Raw chicken was voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Refrigerated ready to eat/ TCS foods shall be clearly marked to indicate the date or day by which food shall be consumed or discarded at 41°F or less for a maximum of 7 days. Observed opened ready to eat foods in 2 door cooler without any date marking. CDI- PIC marked foods with appropriate dates. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P): Poisonous or toxic materials shall be stored so they can not contaminate food or equipment. Observed glass cleaner on top of ice chest and a can of raid stored with clean utensils. CDI- PIC moved cleaner to designated storage area and removed raid from kitchen.
7-202.11 Restriction - Presence and Use (P): Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment is allowed. Observed can of Raid for insect and roach control. CDI-PIC removed can from premises. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests (Pf): Premises shall be maintained free of insects, rodents, and other pests. Observed flies in kitchen area. CDI- discussed options PIC for controlling of flies; this includes keeping doors closed and baiting around dumpster. PIC moved trash can that was outside close to the door closer to dumpster and advised to get a lid. Pic closed screen door to kitchen during visit. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Cloths I-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution. Observed no sanitizer solution at time of visit. CDI-PIC made a bucket of sanitizer solution during inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Food preparation and dispensing utensils shall be stored with their handles above the top of food and the container. Observed small cup in pickles in food preparation cooler and small bowl in sugar bag. |
|
47
|
0.50
|
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): Equipment shall be maintained in a state of repair and condition. Table legs and shelving under the meat prep table and table with the flat top has started to rust. Household refrigerator is not approved and needs to be removed from facility. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood- contact surfaces of equipment shall be kept free of dust, dirt, food residue, and other debris. Storage rack across from 2 door cooler, shelving attached to service counter, and handwashing sink needs additional cleaning. Inside 2 door cooler, food preparation cooler and 1 door freezer needs cleaning. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C): A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Public bathroom does not have a covered receptacle. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C): Storage area for refuse shall be maintained free of unnecessary items. Observed area with litter on the ground around dumpster. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Floors need additional cleaning in kitchen. Base coving is not attached and needs to be repaired. Loose material needs replacing near top of hood system. Holes need to be plugged in areas throughout kitchen. |