| 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 in facility has taken or passed an ANSI accredited test. Owner stated he is schedule to take the course on the Third of next month. 180 days has passed. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal pitcher stored inside of hand sink near oven. CDI- Pitcher was removed. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of ranch and blue cheese dressing that were labeled "refrigerate after opening" that were stored in prep cooler #3 at a temp of 50 F. Also, observed ground beef and cooked noodles stored in prep cooler #2 at a temp ranging from 43-45 F. CDI- All items were denatured and discarded into trash can. REPEAT. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of cooked noodles marinara sauce that were not labeled in walk-in cooler. CDI- items were discarded. 1.5 points taken. Improvements have been made in this area. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of all purpose clean that was stored on a shelf above food prep station during food prep. CDI- Bottle was removed and placed where cross-contamination could not occur. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed that prep cool #3 is holding food at above 50 F. Employee stated that the unit will work fine at first, then stop working after 2 or 3 hours. Unit shall not be used to stored TCS food unit it is repair. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-602.13 Nonfood Contact Surfaces - C Remove stickers from exterior of containers after cleaning. Clean exterior of mixers, slicers, oven, and refrigeration units in kitchen area. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
5-501.17 Provide a covered waste bin in female restrooms. There was not a covered container in women's restroom. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
Yes |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door was open at time of inspection some trash bags were sitting next to dumpster. CDI- PIC placed bags into dumpster and closed dumpster doors. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 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. Repaint floors in kitchen, storage room, and dish room areas.
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 dust from ceiling above prep station in kitchen area. |