| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
1 pt - REPEAT VIOLATION - No certified food protection manager present.
2-102.20 Food Protection Manager Certification. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
1.5 pt - Dish washer employee has sanitizer mixed with soapy hot water in the middle compartment at the 3-comp sink. Not washing, rinsing, AND THEN SANITIZING, AS REQUIRED. CDI: Educated PIC and employee. Set up wash rinse sanitize. EDUCATE ALL EMPLOYEES THAT ALL UTENSILS MUST BE SANITIZED IN THE DISH MACHINE OR IN THE 3-COMP SINK. IF USING 3-COMP SINK, MUST WASH, RINSE, THEN SANITIZE LAST. CHLORINE SANITIZER MUST MEASURE 50-200 PPM ON THE TEST STRIPS. EDUCATE EMPLOYEES TO USE TEST STRIPS.
4-703.11 - Hot Water and Chemical: After being cleaned equipment food contact surfaces and utensils shall be sanitized in chemical or hot water manual or mechanical. P |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
TCS foods in front counter refrigeration measuring greater than 41F degrees. CDI: Items put on time control and work order called in. LEFT TIME CONTROL DOCUMENT WITH PERSON IN CHARGE. FOR TIME CONTROL, YOU MUST HAVE A WRITTEN PROCEDURE ON HAND AND YOU MUST KEEP TIME MARKS OR TIME STAMPS (LABELS, STICKERS, DRY ERASE BOARD, ETC.) OF WHAT TIME THE ITEMS WERE PUT INTO TIME CONTROL. AFTER 4 HOURS, ITEMS MUST BE DISCARDED AND CAN NOT BE COOLED, REFRIGERATED, OR KEPT. These items must be in time control or must measure 41f degrees or less. No other hold holding violations.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
1 pt - Chemicals in spray bottles and bucket of sanitizer not labeled with the common name. CDI: Started process for labeling all. ALL CHEMICALS IN SPRAY BOTTLES MUST BE LABELED.
7-102.11 - Common Name: Label working containers of chemical with common name. Pf |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT VIOLATION - Sealed boxes of food stored less than 6" above the floor in the walk-in freezer. Limited space. Floor storage has improved. Continue to work on acquiring shelving units and dunnage racks to avoid floor storage of any foods.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
. 5 pt - In-use tongs stored hanging over the sides of a trash can. CDI: Moved. STORE IN-USE UTENSILS IN A CLEAN, DRY LOCATION.
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
.5 pt - REPEAT VIOLATION - A few boxes of single-service articles stored directly on the floor in rear area.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
.5 pt -Remove the foil at the water hose (mop sink area) and repair or replace the hose where water is spraying out around the sides.
-Walk-in freezer floor panels are heavily warped.
-Repair the interior leak at the 3-door upright refri unit.
-Observed some rusted shelving.
-Walk-in cooler inner door damage/corrosion.
-Front-line refrigeration unit not working to hold TCS foods at 41f or less, as required. REPAIR.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
.5 pt -Repair any damaged ceiling grid sections
-replace any ceiling tiles that are not smooth and easily cleanable
-Clean any stained ceiling tile.
-Older facility with damage to walls seen throughout.
-Damaged/missing cove tile throughout needs to be replaced/repaired.
-Some holes in walls need to be sealed/repaired.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
.5 pt - REPEAT VIOLATION - Light shield covers are missing from a few bulbs in the facility, such as in the rear foods storage room. One light shield if heavily damaged. LIGHT BULBS MUST BE SHATTERPROOF OR PROTECTED. REPLACE THE MISSING LIGHT SHIELD THROUGHOUT OR OBTAIN SHATTERPROOF BULBS.
6-202.11 - Light Bulbs, Protective Shielding: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. |