| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)(B)- Observed a plant employee pass through the back door and throughout the kitchen to the serving line. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. Manager was educated on this violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C --Observed build-up and rust on the inside, top of the ice machine. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (A) - P -- Sanitizer bottles tested below 50ppm chlorine. Sanitizer bottles/buckets shall be prepared between 50 and 200ppm chlorine. The sanitizer bottles were remade to the proper concentration to correct the violation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed fries on the steam table below 135°F (see temperature observations). Store TCS foods at 135°F or above when hot holding. The fries were re-heated over 165 F before placing back onto the serving line for correction. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed a pack of hot dogs, opened deli ham and bologna that need to be date marked. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of opening packages were known, they were date marked to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - Pf --0 PTS: Observed one sanitizer bottle that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bucket was labeled to correct the violation. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C -- Observed food employees without hair and beard restraints. Food employees shall wear hair restraints (hats, hair coverings or nets, beard restraints) to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty shelves in units and dry storage area. Inside the ice machine and around the chute contains rust. Repair the plate under the walk-in cooler door and gaskets that are damaged. Seams in the ceiling of the walk-in cooler are damaged. Floor rusted and damaged throughout both walk-in units. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C- Shelving under and around front serving counter needs to be re-painted (gloss paint) for easy cleaning and broken Formica pieces repaired. Clean fans on compressor of the walk-ins. Clean tops, sides and wheels of large equipment. Filters over grill contain grease build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed heavy food build-up on the back and sizes of large pans. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C- Repair the floor in the walk-in cooler that is rusted. Repair the hole in the wall behind slicer and the trash can at the three compartment sink. Seal and paint the wall where the three compartment sink joins the wall. Paint is chipping over the 2 compartment sink, walls throughout kitchen, door jambs and serving areas and in window sills throughout. Re-paint where needed. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)- Clean the floors throughout kitchen, serving line area, walk in cooler and freezer. Clean the vents and attachments in the ceiling. Physical facilities shall be cleaned as often as necessary to keep them clean. |