| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Each establishment shall have a PIC present at all times that food is being handled, that has the authority to direct and control food preparation and service and who passed an [American National Standards Institute} ANSI-accredited Food Protection Management course (such as Serv-Safe) and they shall have the certificate available for review by the inspector. The serv-safe certification was expired. Manager shall obtain food protection certification. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
A) Equipment food contact surfaces and utensils shall be clean to sight and touch. The ice machine was observed with black/brown residue. Manager was instructed to have machine cleaned. EHS will verify. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days. Date marking ws not availbale throughout the establishment. EHs discussed importance of date marking with manager. EHs will verify. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
A dead insect was observed in the ice machine. A live insect and dead insect was observed in bucket.
Premises shall be maintained free of insects, rodents and other pests and shall be controlled to eliminate their presence on the premises by A) Inspecting incoming shipments B) Inspecting premises for evidence of pests C) Using methods, if pests are found, such as trappings or other means and D) Eliminating harborage areas.
Manager removed insects and shall take measures to prevent insects. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Cloths in-use for wiping counters and equipment shall be held between uses in a sanitizer solution at a proper concentration and laundered daily. Multiple wet wiping cloths were observed throughout the kitchen. Manager made sanitizer bucket and it was too strong (2000 ppm). Manager was instructed to remake solution to proper strength. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
COMMENT
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Single service paper cups or plastic dining utensils shall not be used as scoops in dry product unless they are discarded immediately after use. Single use articles shall not be reused. Milk jugs that were cut in half was being used to scoop flour and at the grill. Manager discarded items. CDI. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in a state of repair and condition that meets Food Code requirements. The RIC #2/prep cooler was observed at 52F. Unit was storing sauces and employee was about to store raw meat. EHS instructed employee to place raw meat in WIC or other RIC until unit is serviced. No hazardous foods shall be stored until unit is serviced. Manager was instructed to have unit serviced. EHS will verify. Gaskets were observed damaged/soiled and shall be repaired/replaced. The RIF was observed with heavily ice buildup and shall be defrosted. Shelving throughout was observed heavily rusted/damaged and shall be repaired/replaced.
4-501.12 Cutting Surfaces (C)
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. The cutting board at the prep cooler was observed with black/brown buildup and heavy scoring. Manager was instructed to resurface/replace cutting board. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Test strips expired in 2011. Manager stated he will order new strips. EHS will verify. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
COMMENT
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. The inside of refrigeration units were observed soiled and shall be cleaned. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
COMMENT
5-501.114 Using Drain Plugs (C) Drains in receptacles and waste handling units for refuse, recyclables and returnable items, shall have a drain plug in place. Manager was instructed to get drain plug.5-501.111 Area, Enclosures and Receptacles, Good Repair (C) Dumpster shall be maintained in good repair. The lid of dumpster was observed damaged/holes and shall be repaired. |
|
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. Maintain facility clean.
The following areas were heavily soiled with food debris and build up: All walls in entire kitchen, the floors throughout the kitchen including floor drains and the ceiling tiles in kitchen. Advised manager to increase the cleaning frequency of all these areas to prevent build up. |