| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(N) - Pf The PERSON IN CHARGE shall ensure that EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties. Employee not aware of all key temperatures for facility. All key temperatures reviewed during inspection. CDI |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 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. Employee with serve safe certificate was not on the premises. Call 9109978320 to enroll another employee in servsafe. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) - Pf The PERSON IN CHARGE shall ensure that ) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A). PIC was unaware of employee health policy and could not locate policy. Reporting requirements for policy were unknown by employee. All employee health policy reviewed with PIC during visit. CDI. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 - Pf A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. PIC was unaware of vomit diarrhea policy and did not locate policy. During inspection policy located and reviewed during visit. Education given on proper use of policy. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) - P FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD. Raw bacon observed stored on top of raw milk. Bacon moved to proper storage order and education given. CDI |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) - P Hot held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 57°C (135°F) or above. Back of one container of Turkey sausage observed below 135F. Sausage out of temp pulled and discarded during visit. CDI |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - C Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Right door osberved open on dumpster . Discussed with pic on keeping doors closed at all time. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 - C (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Cabinet with grits osberved with employee belongings. Ensure all personal items are in designated area away from food. |