| 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 person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. PIC claims to have serv-safe but was unable to provide certificate in any form during inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Hand drying provisions shall be made available at all handwashing sinks. Noted no hand drying provisions at hand wash sink. CDI, paper towels were provided during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food contact surfaces and utensils shall be clean to sight and touch. Noted cooking equipment (pans/utensils) being stored clean with visible left over food residue and leftover stickers. CDI, utensil and pans were pulled to be rewashed, rinsed, and sanitized during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cold holding shall be maintained at 41F or below. Noted all food in prep unit #1(lettuce and cheese) and hot dog/burger/chicken prep unit temping between 44-47F. CDI, all food products were placed on line at 9:30 am and removed and placed in walk-in refrigerator to properly cool to 41F or below at 11:32. Do not use prep units until maintained and working properly to maintain 41F or below. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food shall be protected from contamination by storing food atleast 6 inches above the floor. Noted food being stored on floor in walk-in freezer. CDI, food was properly stored 6 inches above the floor. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Observed single service containers stored face-up along the food preparation line. Single-Service food containers shall be stored in a manner that protects from sources of environmental contamination including dust and splash exposure. Agent advised inverting containers. Containers inverted during inspection. CDI. |
|
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 (C) Equipment shall remain in good repair. Need to repair prep units that are not properly maintaining food temperatures. Need to replace missing handles for temperature guage on steam table. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Non-food contact surfaces shall be cleaned as often as necessary to prelude accumulation of soil residues.Observed debris build-up on nonfood-contact surfaces in facility. Need to clean inside refrigeration/prep units, fryers of excess grease build-up, gaskets on refrigeration units, steam tables, and hood throughout facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Need to clean floors, walls, and ceiling throughout establishment including inside walk-in refrigerator and walk-in freezer. |