| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 Certified Food Protection Manager - C No one on duty has passed and ANSI accredited test. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee touch dirty dishes, then RINSE hands in prep sink before touching clean dishes. CDI- Employee was educated by inspector on where and when to wash hands.
2-301.15 Where to Wash - PF Observed employee touch dirty dishes, then RINSE hands in prep sink before touching clean dishes. CDI- Employee was educated by inspector on where and when to wash hands. |
| 8 |
2 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There were not any paper towels at hand sinks in kitchen area. Napkins are not sufficient means of drying hands and is not listed in the food code. VR- PIC stated that she has ordered paper towels that should arrive today. Facility has up to ten days to provided paper towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a mop bucket stored in front of hand sink near entrance. Also, observed an apron hanging in front the hand sink near kitchen entrance. CDI- Items were removed. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F, or less than (1) for a stationary rack, single temperature machine, 165 F. Observed hot water at dish machine reach a peak temp of 150 F. CDI- Facility chose to go to all single-service utensils until dish machine is repaired. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened, commercially-processed bags of sausage links, sausage patties, and pulled pork that were not dated. CDI- all items discarded into trash. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted. CDI- Containers were inverted. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Repair broken refrigeration unit below serving line in kitchen area. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean splash and debris from kitchen equipment in kitchen area. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. |