| 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 was present during the inspection. A CFPM shall be present at all times of operation.
-- No Points- Under a transitional permit- has until the 180 day period to have a CFPM. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf)- PIC did not have an employee health policy on hand. When asked about the reportable illnesses and symptoms and the difference between restriction and exclusion from duties, PIC listed illnesses such as the flu, cold and cough, covid. PIC did not have knowledge of the reportable illnesses and symptoms. CDI- educated PIC and employees on the reportable illnesses and symptoms and sent PIC a printable employee health policy to have his employees sign. Went over exclusion vs restriction of food employees. PIC shall demonstrate knowledge by explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and describing the symptoms associated with the diseases that are transmissible through food. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- PIC could not locate a vomit diarrhea clean up procedure. CDI- Emailed copy to PIC and procedure was printed and posted during the inspection. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Observed employee wash hands and turn off faucet without using a barrier. CDI- employee was instructed to use a barrier such as a paper towel to turn off the faucet after washing to avoid recontamination of hands and rewashed hands before engaging in work with food. Food employees shall use a barrier, such as a paper towel, to turn off the faucet when washing hands to avoid contaminating hands before engaging in a task that involves food. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Observed there was a large trash can blocking the hand wash sink at the beginning of the inspection. CDI- can was moved to allow access to the hand wash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Observed the concentration of quat sanitizer in the 3-bay was 0ppm. When checked, the sanitizer container was completely empty and the sanitizer line was empty as well. CDI- sanitizer was replaced and line was flushed. Ensure employees are checking availability of sanitizer to ensure a proper concentration (quat:200-400ppm) is maintained. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed 2 containers of pepperoni, a container of sausage, and a container of beef with no date marks. CDI- items were date marked for the day they were prepped. Any TCS items kept in an establishment for more than 24 hours shall have a 7 day date mark that includes the day of prep or opening. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)- Observed pizza on a TPHC procedure being kept past the 4 hour time. Observed food employee add food to the warmer that is on time without adding the time it was made or a time to be discarded. PIC could not provide an SOP or written procedure for TPHC. CDI- discussed with PIC ensuring food employees are following the proper TPHC procedure. PIC voluntarily discarded food kept past the 4 hours and had food employee write the time of discard for the new food items added. When using TPHC, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control and shall be discarded after the 4 hour time has elapsed. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)- Observed a spray bottle of degreaser on a shelf with napkins and food products. Observed three aerosol cans of stainless steel cleaner on a shelf with individual sugar packets. Observed a bottle of ajax, glass cleaner, and stainless steel polish on a shelf with napkins and other single use items. CDI- All chemicals were moved to a designated chemical area and away from food and single-use items. Chemicals shall be stored in a manner to prevent the contamination of food and single-use items. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- Observed a box of Styrofoam trays on the ground by the dish pit, had two other boxes with cups and napkins on top. Need to be off the floor. Single-use and single-service items shall be stored in a manner to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C)- Observed an unsealed wooden riser under the warmer. Observed an unsealed shelf being used for storage of food items. Needs to be sealed or replaced. 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 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Observed the bottoms of all 6 freezers had an accumulation of food debris of varying degrees. Observed the microwave had food residue on the top and sides. Needs to be cleaned frequently. Maintain non food contact surfaces of equipment clean. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)- Observed the men's toilet was heavily soiled. Needs to be cleaned. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Observed multiple broken floor tiles in the kitchen. Observed a hole in the wall of the men's restroom. Need to be repaired. Maintain physical facilities in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)- Observed the floor by the dish area had an accumulation of sticky debris. Needs to be cleaned. Maintain physical facilities clean. |