| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11: Observed no CFPM at time of inspection and establishment has priority violation. The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12: Establishment did not have CFPM at time of inspection. 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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-201.11: Observed establishment could not provide an employee health policy at time of inspection that educates staff on reporting illness. Ensure food employees understand when to report illnesses, symptoms, and exposure. P CDI: EHS provided documents on reporting illness. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11: Observed establishment did not have vomit and diarrhea clean up plan. Written procedures provided for employees responding to vomiting and diarrheal events. Pf CDI: EHS provided document. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114: Observed Quat sanitizer dispensing either 0 ppm or 500 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. P Quat sanitizer shall be maintained between 150 ppm and 400 ppm. A VERIFICATION VISIT WILL BE MADE ON 4/30. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16: Observed boiled eggs at 51 F, yogurt at 46 F, and cream cheese at 53 F. Ambient temperature of cooler was 55 F. Maintain TCS foods in cold holding at 41F or less. P CDI: Employee voluntarily discarded eggs and cream cheese. Yogurt was moved to BOH RIC to cool back down. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11: Observed small self service RIC at 55 F. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf A VERIFICATION VISIT WILL BE MADE ON 5/7. Cooler should not be used until repaired or replaced. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112: Observed small self service RIC without ambient thermometer. A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11: Observed dish machine not functioning, non functional drain stoppers at 3 comp, and torn gaskets on RIC. Equipment shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13: Observed heavy ice build up in RIF. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11: Observed missing corner trim of FRP beside RIC and damaged coving at entrance of kitchen. Physical facilities shall be maintained in good repair. |