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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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2-102.11: Based on the RISKS inherent to the FOOD operation, PIC shall demonstrate knowledge by: (A) Having no Priority Foundation items; (B) Being a CFM; OR (C) Responding correctly questions as they relate to the specific FOOD operation. The areas of knowledge include C1 through C16.
Multiple risk factor violations are observed at the time of this inspection as well as no CFPM available. Significant education has been conducted during this inspection and should be maintained through training of staff moving forward. |
| 2 |
| Certified Food Protection Manager (CFPM) |
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(REPEAT x3) 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 is not a Certified Food Protection Manager (CFPM) on site at the facility. PIC indicated that he himself did not pass the test and would need to take the course and re-take the test. He also indicated that a masters student has completed the course (information updated during this inspection) and covers the night shift. PIC is instructed to ensure that a CFPM is available at the facility at ALL times of operation. Multiple CFPMs are suggested so as to cover all shifts. |
| 8 |
| Hands clean and properly washed |
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(REPEAT) 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 moved from dish washing to food service and back multiple times throughout the inspection without hand washing. Education was conducted with the PIC and they should ensure that consistent training and oversight are taking place to ensure that hand washing is taking place at all times that it should be. |
| 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 mens bathroom has run out of soap. The PIC was notified and soap provided during this inspection to correct the immediate violation. The other sinks appear low in this facility as well and should be refilled prior to running out. Ensure that all hand sinks have all that is needed for hand washing at all times moving forward. |
| 15 |
| Food separated and protected |
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(REPEAT) 3-302.11: (A) (1)-(2) FOOD shall be protected from cross contamination during storage, preparation, holding, and display (P). (3) FOOD shall be protected from cross contamination by cleaning visibly soiled containers, removing damaged containers, separating washed and unwashed produce (C).
Multiple pans and trays in the walk in coolers are observed without sufficient (or any in some cases) covering. Ensure that all foods are sufficiently covered/ protected from contamination at all times. Covers were provided for the items during this inspection to correct. Training should take place for any of the staff to ensure that safe practices are maintained at all times. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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(REPEAT) 4-601.11: (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
The blade of the can opener is observed heavily soiled during this inspection. A conversation was had with the PIC and the equipment moved over to dish for cleaning. Ensure that the food contact items are cleaned regularly to ensure that they do not pose a concern for contaminating foods. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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4-703.11: After cleaning, FOOD-CONTACT SURFACES shall be SANITIZED in: (A) manual hot water operations. (B) mechanical hot water operations. (C) Chemical manual or mechanical operations. Contact times shall be consistent with those on EPA-registered label use standard contact time 30 seconds.
A lid was observed to be washed and rinsed during this inspection and then move to use without sanitizing. Education was conducted and the lid rewashed (with sanitize step) to correct the immediate violation. Training needs to take place and continued to ensure that all dishes are wash/rinsed/sanitized each time. |
| 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.
Multiple utensils are observed drying to the right of the sink and with oil/grease drops/residues observed. These items should be thoroughly cleaned and maintained as such until used. The items were moved back to the wash sink for re-cleaning to correct the immediate violation. Training should take place with staff to ensure that all food contact items are completely cleaned when washed. |
| 23 |
| Proper date marking and disposition |
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(REPEAT) 3-501.17: (A) Except for ROP, Refrigerated, RTE, TCS Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date/maximum of 7 days. Day of preparation is Day 1 (Pf). (B) Date marking may not exceed manufacturer’s use-by date (Pf). (C) Combined portions of food shall retain the date marking of the earliest-prepared food (Pf). (D) Approved date marking systems (C).
None of the pans in the walk in coolers are observed with any form of date marking on the Ready-To-Eat (RTE) Time/Temperature Control for Safety (TCS) items. Education was conducted and date marks added to the containers during this inspection to correct the immediate violation. Ensure that staff is trained to date RTE TCS foods at all times. |
| 28 |
| Toxic substances properly identified, stored, and used |
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7-102.11: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
A spray bottle of bleach solution used for tables/counters is observed with a label indicating that it is used on windows. The situation was discussed with the PIC and a correct label was placed onto the bottle to correct. Ensure that all chemical containers are correctly labeled at all times moving forward. |
| 39 |
| Contamination prevented during food preparation, storage and display |
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3-305.11: (A) FOOD shall be protected from contamination: In clean dry location, not exposed to any form of contamination, at least 6 inches above floor.
The inside of the microwave near the hand sink in the kitchen is heavily soiled with food splash. The PIC was notified and instructed to clean the location regularly and ensure that it is maintained clean at all times. |
| 44 |
| Utensils, equipment & linens: properly stored, dried, & handled |
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4-903.11: (A) clean FOOD-CONTACT surfaces shall be stored: in clean, dry location, not exposed to splash or other contamination, and at least 6 inches above floor.
Multiple containers used for storing utensils and lids on the shelves in the kitchen are heavily soiled with food debris. The location was discussed with the PIC and they are instructed to maintain these containers clean to protect the food contact items stored inside. |
| 45 |
| Single-use/single-service articles: properly stored and used |
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4-903.11: (C) SINGLE-USE ARTICLES shall be kept in original PACKAGE or stored in manner to protect it against contamination.
Multiple sets of styrofoam to-go containers are observed throughout the kitchen without packaging and with the food contact surface facing up/exposed. This has been discussed with the facility in the past and is a practice that should be halted immediately. Education was conducted and the items flipped over during today’s inspection to correct. |
| 49 |
| Non-food contact surfaces clean |
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4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1) Multiple shelves in the walk in cooler are observed soiled during this inspection. 2) A cardboard sheet is observed on a shelf in the front walk in cooler that has mold on it. 3) The shelf next to the grill in the kitchen is heavily soiled. All of these shelves should be maintained in a clean state moving forward. The situation was discussed with the PIC and they are instructed to clean the shelves and maintain them clean moving forward. |
| 55 |
| Physical facilities installed, maintained, and clean |
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6-501.12: (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Numerous floor locations throughout the facility are observed with mouse droppings along the walls and in corners. No other evidence is observed of having mouse nesting throughout the facility. The situation was discussed with the PIC and they indicated that they did have a mouse issue a couple months ago that they believe has been resolved. They are instructed to clean the facility thoroughly to determine if new droppings are still being produced. They are aware that droppings observed at the next routine inspection are likely to result in a pest violation being noted. |
| 56 |
| Adequate ventilation and lighting; designated areas used |
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(REPEAT) 6-403.11: (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur.
Early in the inspection two phones are observed on the wire shelves used for storing cleaned dishes. The phones were later observed on the counter used for food preparation. Education was conducted and the phones moved to correct. Ensure that employee belongings are not stored in the food preparation or clean utensil storage areas moving forward. |