|
Violation Code Number |
Inspection Item Description | |
|---|
| 3 |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Observed the PIC could not locate signed employee reporting agreements. The inspectors provided blank copies of the employee reporting agreements to the PIC. There will be a follow-up on 07/22/2024 to ensure there are signed copies of the employee reporting forms for all employees.
2-201.11: (A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. Report: Symptoms (all P except lesion), diagnosis (all P), and possible exposures (P). (E) Responsibility of food employee to report symptoms/disease to PIC. |
| 5 |
| Procedures for responding to vomiting and diarrheal events |
|
Observed there was not a written procedure for employees to follow when responding to vomit or diarrheal events at the facility. A written procedure was given to the PIC during the inspection. There is sufficient bleach at the facility to respond to events. Ensure that the written procedure is always available at the facility and that bleach continue to be sufficient.
2-501.11: 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. Reference 2-501.11. |
| 10 |
| Adequate handwashing sinks properly supplied and accessible |
|
Observed the hand sink and bathroom sink do not have signs notifying employees that they must wash their hands before returning to work. The inspectors provided the PIC with handwashing signs and they were posted at the sinks during the inspection. Ensure that all hand sinks always have signs notifying employees that they must wash their hands before returning to work.
6-301.14: A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. |
| 15 |
| Food separated and protected |
|
Observed raw marinated chicken and beef stored above onions and potatoes in the walk-in cooler. The PIC was provided a handout about correct storage order and moved the raw meat below the produce during the inspection. Ensure that food is always stored according to their correct storage order.
3-302.11: (A) (1)-(2) FOOD shall be protected from cross contamination during storage, preparation, holding, and display (P). |
| 23 |
| Proper date marking and disposition |
|
Observed the following food needs date-marking: (1) Par chicken in the walk-in cooler (REPEAT VIOLATION); and (2) Banana pudding and cheese-cake in the front standing cooler. Discussed date-marking with the PIC and provided a handout. Ensure that all containers not used within 24-hours are date marked to avoid food being held for longer than 7-days. There will be a follow-up on 07/22/2024 to ensure proper date-marking.
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). (E) Does not apply to repacked from a bulk container (C). (F) Does not apply to shellstock (C). (G) Exemptions: prepared deli salads prepared according to 21 CFR 110; hard cheeses (39% moisture); semi-soft cheeses (50% or less); cultured dairy products (yogurt, sour cream, buttermilk); preserved fish (pickled herring, dried/salted); dry, fermented sausages (pepperoni); and salt-cured products (prosciutto and parma). |
| 36 |
| Thermometers provided & accurate |
|
Observed the triple standing cooler, walk-in cooler, and the stacked double coolers do not have thermometers. Ensure that all refrigerated food storage units have temperature measuring devices to measure the air temperature. There will be a follow-up on 07/22/2024 to ensure that the triple standing cooler, walk-in cooler, and stacked double coolers have thermometers.
4-204.112: (A) In refrigerated or hot FOOD storage unit, TEMPERATURE MEASURING DEVICE shall be located to measure air temperature. (B) EQUIPMENT holding TCS FOOD shall have TEMPERATURE MEASURING DEVICE affixed to device. (C) Does not apply to EQUIPMENT without practical means of measuring ambient air surroundings. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. C (E) FOOD and water TEMPERATURE MEASURING DEVICES shall have numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use. Pf |
| 38 |
| Insects, rodents, and animals not present |
|
Observed roaches at multiple locations (including but not limited too: grease storage unit, mop sink, triple sink, within boxes of packaged food, and front service area) and a dead mouse in a trap in the furnace room. Ensure that the premise is maintained free of insects, rodents, and other pests. The facility will need to get pest control to eliminate pests. There will be a follow-up every two weeks for the at least the next 30-days to ensure the pest issue is decreasing/eliminated and to show proof of pest control. The first follow-up will be on 07/22/2024.
6-501.111: PREMISE shall be maintained free of insects, rodents, and other pests. If present (A) Routinely inspect shipments of FOOD and supplies (B) Inspect PREMISE routinely (C) Using methods, such as trapping devices Pf (D) Eliminate harborage conditions. |
| 39 |
| Contamination prevented during food preparation, storage and display |
|
Observed food (including but not limited to, mushrooms and salsa) being stored in cardboard boxes on the floor in the dry-storage area next to the walk-in cooler. Ensure that all food is protected from contamination by being at least 6-inches above the floor.
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. (B) FOOD in working containers and packages may be stored less than 6 inches on case lot handling EQUIPMENT.. |
| 45 |
| Single-use/single-service articles: properly stored and used |
|
Observed clean single-use articles (including, but not limited to, aluminum pans and to-go containers) stored in boxes on the ground in the back adjacent to the walk-in cooler. Ensure that all clean single-use articles are stored at lease 6-inches off the ground to prevent contamination.
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. |
| 49 |
| Non-food contact surfaces clean |
|
Observed several drips on the hood system over the cook line. Drips pose a threat of contamination to cooking foods. Ensure that all non-food contact surfaces of equipment are cleaned at a frequency necessary to avoid the accumulation of soil. The PIC wiped off the drips during the inspection.
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 56 |
| Adequate ventilation and lighting; designated areas used |
|
Observed personal food (veggie salad) stored on the top-shelf in the walk-in cooler. Ensure that all personal foods are located below or away from food intended for consumers to avoid contamination. The PIC threw away the personal food during the inspection.
6-403.11: (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (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. |