| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) The PIC shall be a certified food protection manager who has shown proficiency of required information through passing test that is part of accredited program. PIC was not present with ServSafe/ANSI certification. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) Food employees/ PIC shall demonstrate knowledge of food protection such as temperatures. Employee was un aware of proper hot and colding holding temperatures. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) Food employees may not contact exposed, ready to eat food with their bare hands and shall use suitable utensils or gloves. Not employee handles ready to eat cheeseburger with bare hands. CDI, discussed bare hand contact with employee. Gloves were used |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Hand wash sink shall be supplied with hand cleansing liquid, powder, or bar soap. CDI, soap was supplied. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected from cross contamination by separating raw animal food during storage. Noted raw Chicken, raw pork, and raw hamburger patties being stored together. CDI, food was stored properly to prevent cross contamination. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot holding temperatures shall be maintained at 135F or above. Noted chili hot holding on stove at 106F. CDI, establishment discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cold holding temperatures shall be maintained at 41 degrees or below. Noted all item in prep unit/prep refrigerator temping at 53 degrees or above. CDI, items were moved to single door refrigerator. Do not use prep unit until fixed. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
Yes |
2-402.11 Effectiveness - Hair Restraints (C) Food employees shall wear effective hair restraints such as hats or hairnets. Noted food employee not wear effective hair restraints. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
Yes |
3-304.12 In-Use Utensils, Between-Use Storage (C) Dry storage bin scoops shall have a handle. Handle shall remain up and out of food inside. Noted ramekin being used and stored in dry storage bin. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Need to clean equipment such as fryers, microwave and stove. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as frequent as necessary to keep them clean. Need to clean floors, walls, and ceiling throughout kitchen to include under and behind equipment. |