| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) - No serve safe manager observed during inspection, PIC could not answer employee health questions from inspector. Demonstration- Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:(A) Complying with this Code by having no PRIORITY violations. (B) Being a certified FOOD protection manager (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (PF)
CDI - Education. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - REPEAT - During time of inspection no one onsite was a Certified Food Protection Manager (CFPM). 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 from an accredited program. Serve safe may be taken online at servesafe.com |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) - REPEAT - The facility did not have a vomit and diarrhea clean up plan. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI- Form provided during the inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)- Observed employee drink stored intermixed with dry storage items. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) - Observed employee turn off faucet with bare hands after washing hands. To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (C) CDI - Education and demonstration to PIC and employee. Employee rewashed hands properly. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) -REPEAT - Observed cheese and jalepeno potato pocket at 98F, taquitos at 100F and fried pork at 110F on the front serving line. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P) CDI - Food items reheated to proper temperature range. Do not fill containers past the fill line. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) - Observed 1 chemical bottle unlabeled at 3 comp sink. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf) CDI - PIC labeled chemical bottle. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- REPEAT - Observed 5 containers in the dry dish area stacked wet. (A) Air dry equipment and utensils after cleaning and sanitizing. Allow dishes to air dry completely before stacking or storing them |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.17 Wood, Use Limitation (C) - REPEAT - Wooden crate observed in walk in cooler holding cilantro. Except for hard maple or an equivalently hard, close-grained wood, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Replace container. |