| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
Several P, Pf items found in kitchen.
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
PIC does not have a manager food certification.
2-102.12 - Certified Food Protection Manager:
(A) 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. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
Do not place employee drink in freezer with resident food, contamination risk. removed.
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Replace paper towels missing at rear hand wash station. replaced.
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Date mark potentially hazardous food items properly, many not marked - remark or dispose. thrown away.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Do not allow drain water from the cooling unit of walkin to drip on food in Walkin freezer, contamination risk. Food items moved from under leak.
Do not place cans of food on floor used as door stop. Containers moved off floor at door.
Keep all dry food items covered in containers to prevent contamination - bag of food open to contamination from above or insects.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Caps, hairnets or visors on all employees.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
Wiping cloths in a sanitizer bucket at 50 ppm QAC - use larger bucket of sanitizer to be able to maintain the approved 200 ppm.
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Ice scoop in dirty scoop holder with water inside - drill holes inside holder to remove water and clean often and sanitize.
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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Replace the lower shelf with rust, remove tin foil used on table.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
Required to have QAC test strips, none found.
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Clean tops of hot holding unit, can opener after each use, top of the ice machine, clean around equipment fronts and sides.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Keep dumpster closed, all doors open.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Need to repair walls in areas and repaint kitchen.
The grout lines in the floor need to be redone to allow cleaning without food falling into the grout lines.
Ceiling tiles need to be flush to the ceiling - no gaps.
Clean floors and walls better.
Clean floors in walkin freezer.
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. |