| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
0 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 (A) Certified Food Protection Manager (C) No one present with ANSI accredited Food Protection Manager certification. 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. Gave information for ServSafe class. |
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-103.11 (O) Person in Charge (Pf) No updated employee health policy. The PIC shall ensure that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI - Gave information for newest employee health policy. Facility had not been inspected since new 2017 Food Code Changes Oct. 1st, 2021. No point deduction today. |
| 5 |
0 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
Yes |
No |
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) No written procedures for vomiting or diarrheal events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf CDI - Gave new guidance. Facility had not been inspected since new 2017 Food Code Changes Oct. 1st, 2021. No point deduction today. |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
No |
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) Observed employee handling onions that were not going to be cooked with bare hands. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. P CDI - Discussed with employee to wear gloves when handling ready-to-eat foods that will not be cooked after handling. Employee donned gloves. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed pimento cheese (pre-packaged in store) sandwich was held at 56F in the tall reach-in cooler at the front of house. The ambient temperature of this unit was 56-57F. TCS foods shall be maintained at 41F or below. PIC discarded all pre-packaged items in the cooler and will only serve non-TCS foods until the unit is repaired. I will verify that the unit is repaired within the next 3 days. |
| 29 |
0 |
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No |
Yes |
No |
No |
8-103.12 Conformance with Approved Procedures (P) (Pf) PIC could not find variance, but found the SOP for the 2-compartment sink. Could not produce records for the variance approval today. If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the PERMIT HOLDER shall:
(A) Maintain the APPROVED VARIANCE at the FOOD ESTABLISHMENT; Pf CDI - Located 2-compartment sink variance and sent to PIC via email. Discussed keeping this available. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Effectiveness - Hair Restraints (C) No hair restraints used by employees prepping food. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Employees were new. Educated employees on wearing hair restraints and they donned hats during the inspection. |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
No |
No |
No |
4-602.13 Nonfood Contact Surfaces (C) Deep cleaning needed along the sides of equipment and in the grooves where the cutting board was stored on the worktop table. Nonfood-contact surfaces shall be cleaned thoroughly and frequently. Deep clean nonfood-contact areas. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C); / 6-101.11 Surface Characteristics - Indoor Areas (C) Observed broken acoustic ceiling tiles near the mop sink and both bathrooms. Floors, walls, and ceilings shall be maintained in good repair; Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
Replace acoustic ceiling tiles with smooth easily cleanable tiles. |