| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf ***During the inspection observed cold holding violations, hot holding violations and food items being cooked outside the establishment. This does not follow permit conditions. VR: verification on cold holding units, hot holding unit and proper food handling within 10 days. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. ***No certified food protection during inspection. CDI, establishment has 210 days from time of permitting to obtain a certified food protection manager. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. ***Observed drink above prep area. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food Law. (A) FOOD shall be obtained from sources that comply with LAW. P ***PIC stated that the hamburgers (currently not approved to sell, the establishment does not have a way to cook them) were cooked outside on the grill for a community night. The burgers that were not given away were brought inside the establishment to sell. CDI, PIC removed the burgers from the establishment and PIC signed a document stating they would not sell the burgers. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P ***Hotdogs in the warmer were holding at 96F and hamburgers were holding at 100F. CDI, PIC removed the food from the establishment and signed a document stating they would not sell hotdogs and hamburgers. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***Small cupped slaws were holding at 61F and large slaw was holding at 52F. CDI, PIC removed the food from the establishment and signed a document stating they would not sell slaw. VR: verification on cold holding units within 72 hours. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Store toxic materials to avoid contamination of food and food contact surfaces. P ***Observed bleach stored beside of the hand washing sink/ two compartment sink. CDI, bleach was moved to lower shelf for proper chemical storage. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. ***Observed large dead pest beside of the hand washing sink. Observed multiple flies in the establishment. |
|
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 shall be maintained in good repair. ***The fridge the slaw was in had an ambient of 61F other fridge for food storage had an ambient of 52F. |