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Violation Code Number |
Inspection Item Description | |
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| 1 |
| Charge present, demonstrates knowledge, and performs duties |
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The PERSON IN CHARGE shall: (K) proper sanitizing.
The sanitizer dispenser is not producing effective concentrations in the sani buckets used in the facility. Buckets were made manually as a temporary measure (refer to line item #16) and a follow up is being set for 10 days to ensure that the equipment is working effectively. |
| 2 |
| Certified Food Protection Manager (CFPM) |
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(REPEAT) 2-102.12: (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.
On arrival there was not a CFPM at the facility overseeing operations. A CFPM arrived during the inspection to correct the violation. The PIC asked for and was given a copy of the known course locations for our area. Ensure that a CFPM is available at the facility at all times that food handling operations are taking place. |
| 8 |
| Hands clean and properly washed |
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2-301.14: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including (A)-(I) any activities that may have contaminated the hands.
An employee was observed to change from non-food handling practices to food handling practices without washing their hands. Education was conducted to correct. The PIC is instructed to review with all staff and ensure that proper hand washing is taking place at al times that it is required. |
| 10 |
| Adequate handwashing sinks properly supplied and accessible |
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(REPEAT) 6-301.12: Each HANDWASHING SINK shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; (C) A heated-air hand drying device; (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
The hand sink in the dish area is without paper towels at the beginning of this inspection. The PIC was notified and paper towels supplied to correct. Ensure that all hand sinks are properly supplied at all times to promote effective hand washing. |
| 10 |
| Adequate handwashing sinks properly supplied and accessible |
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6-301.11: Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
The hand sink in the dish area is not dispensing soap at the beginning of this inspection. The PIC was notified and found that the dispenser was full, but still not dispensing. It appears that the batteries had failed and needed replacing. This tok place and the equipment is functioning correctly at the end of the inspection to correct. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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(REPEAT) 4-602.11: (A) FOOD-CONTACT SURFACES shall be cleaned before each use, each time there is a change in work, between uses of raw FOODS to RTE FOODS, before using FOOD TEMPERATURE MEASURING DEVICE, and when contamination has occurred. (C) Cleaned at least every 4 hours.
Multiple ladles are observed stored in the dish area as clean, with food debris remaining on them. The PIC was shown and the items moved back to dish for cleaning to correct. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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4-501.114: Chemical sanitizer for manual or mechanical operation shall meet proper criteria.
The sani buckets at the beginning of the inspection are observed to either not register on inspector’s test strips or register low on inspector test strips. Investigation showed that the solution coming out of the dispenser is registering low or barely effective. The buckets were remade manually with both the sanitizer concentrate and tablets to allow for continued service. Refer to line item #1 for a follow up to ensure that machine is functioning correctly. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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4-602.11: (A) FOOD-CONTACT SURFACES shall be cleaned before each use, each time there is a change in work, between uses of raw FOODS to RTE FOODS, before using FOOD TEMPERATURE MEASURING DEVICE, and when contamination has occurred.
The deflector shield of the ice machine is observed with several black spots, believed to be mold, observable during this inspection. The PIC was shown and cleaned the item during this inspection to correct the violation. Ensure that the equipment is cleaned often enough to remain clean. |
| 45 |
| Single-use/single-service articles: properly stored and used |
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(REPEAT x2) 4-903.11: (A) clean EQUIPMENT and clean ARTICLES shall be stored in clean, dry location where they are not exposed to contamination and at least 6 inches above the floor. (C) SINGLE-USE ARTICLES shall be kept in original PACKAGE or stored in manner to protect it against contamination.
Two sets of to-go containers are on a prep counter with the food contact surfaces facing up/ exposed. Employee was consulted and instructed to store these items with the food contact surfaces protected/ down. Employee flipped the containers over (food contact surface down) to correct. |