| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
(-1 Point) REPEAT. 2-102.12 A certified food protection manager was not present at the time of inspection.
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. C |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
(-1 Point) REPEAT. 6-301.11 EHS observed no hand soap at the hand sink. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
CDI: PIC added hand soap to the hand sink.
6-501.12 The handwashing sink was obstructed during inspection. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf
CDI: PIC moved the items obstructing the hand sink.
6-301.12 EHS observed no paper towels at the hand sink. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Pf
CDI: PIC added paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 EHS observed an employee washing their hands with their gloves on. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P
CDI: Employee removed their gloves and rewashed their hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
(-1.5 Points) 4-601.11 EHS observed a slicer with visible soil accumulation and a can opener. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
CDI: PIC moved the slicer and can opener to the three-compartment sink to be rewashed
4-501.114 EHS observed chlorine sanitizer at the mechanical dish machine with a concentration of 0 PPM. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P
CDI: Ecolab fixed the dispenser and the chlorine dish machine was retested at 100 PPM. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 EHS observed pizza sauce in hot holding less than 135 degrees. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At (135 F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of (130 F) or above; P
CDI: PIC reheated the food to 165 degrees. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
(-1.5 Points) 3-501.16 EHS temped multiple TCS items in cold holding above 41 degrees. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At (41 F) or less. P
CDI: PIC voluntarily discarded items above 41 degrees. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
(-1.5 Points) REPEAT. 3-501.17 EHS observed TCS foods held over 24 hours with the days of the week stickers but no date mark.
(A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
CDI: PIC added the date to the TCS foods without a label. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
(-0.5 Points) REPEAT. 3-501.15 EHS observed multiple items over 41 degrees in cold holding equipment that were not cooled properly. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. C
CDI: Education was provided on proper cooling methods. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 EHS observed white powders without a label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall 74 be identified with the common name of the FOOD. C |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
(-0.5 Points) REPEAT. 3-304.12 EHS observed in use utensils stored in water <135 and ramekins stored in containers of flour.
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(F) In a container of water if the water is maintained at a temperature of at least 57 C (135 F) and the container is cleaned at a frequency specified under Subparagraph 4- 602.11(D)(7).C
(B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon. C |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 EHS observed dishes wet stacked. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. C |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
(-0.5 Points) REPEAT 4-501.11 Repair or replace:
- gaskets are torn on the two door reach-in make unit
- exposed insulation on the two door reach-in make unit
- remove the shipping tape from the upright reach-in cooler
- resecure the loose threshold to the walk-in cooler
- resecure the hand sink near the mop sink to the wall
- tighten the sink arm at the three compartment sink
- recaulk the three compartment sink
- repair the walk-in freezer so ice does not buildup
Equipment shall be maintained in good repair. C |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Clean the gaskets along the reach-in units. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. C |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 EHS observed no backflow on the mop sink with a continuous pressure hose attached. An ASSE 1052 continuous pressure backflow preventer needs to be purchased. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. P
CDI: PIC unhooked the hose with the sprayer until an approved backflow prevention device can be purchased.
5-205.15 EHS observed a leak at the 3-comp sink. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. C |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 One drain plug is missing from the dumpster. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. C |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
(-0.5 Points) REPEAT. 6-501.11 Repair or replace:
- Repair the cove base that is broken next to the walk-in freezer
- replace any light bulbs that are burned out
- repair the low grout
PHYSICAL FACILITIES shall be maintained in good repair. C
6-501.12 Clean the floors, walls, and ceilings. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. C |