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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
During the inspection, no personnel on duty were able to provide a valid Certified Food Protection Manager (CFPM) certification.
The Person in Charge (PIC) is required to be a certified Food Protection Manager, demonstrating proficiency in the required knowledge by successfully passing a test administered as part of an accredited program. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
A strainer, long spoons, and a metal food container were observed to be soiled with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch prior to use or storage.
The soiled food-contact surfaces were removed from service and placed in the three-compartment sink to be properly washed, rinsed, and sanitized. Corrected During Inspection (CDI).
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
The meat cutting machine was observed to be soiled with food residue.
Equipment food-contact surfaces and utensils used with Time/Temperature Control for Safety (TCS) foods shall be cleaned throughout the day at least once every 4 hours to prevent the accumulation of food residue and contamination. The meat cutting machine shall be completely disassembled and thoroughly cleaned and sanitized at least every four (4) hours during continuous use.
The meat cutter was disassembled and cleaned. CDI
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
The sanitizer solution in a spray bottle was measured at 0 ppm, indicating an inadequate sanitizer concentration.
Chemical sanitizers used in manual sanitizing operations shall be maintained at the proper concentration and be used in accordance with the EPA-registered label instructions to ensure effective sanitization of food-contact surfaces.
The sanitizer solution was remade, tested, and verified to be 200 ppm. Corrected During Inspection (CDI). |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Lettuce prepared at 10:30 AM and 10:45 AM and stored in the walk-in cooler was measured at 46°F after 4:00 PM, indicating the product did not cool to 41°F or below within the required cooling parameters.
Time/Temperature Control for Safety (TCS) foods prepared from ambient ingredients shall be cooled to 41°F or less within 4 hours, including foods such as prepared lettuce.
Cut lettuce was voluntarily discarded. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The sanitizer solution in a spray bottle used to clean the meat cutting machine was measured at 500 ppm, exceeding the required concentration for effective and safe use on food-contact surfaces.
Chemical sanitizers, including those generated on-site, shall meet the requirements specified in 40 CFR 180.940 for antimicrobial formulations used on food-contact surfaces and shall be used in accordance with EPA-registered label instructions to ensure proper concentration and safety.
The sanitizing solution was diluted and retested at 200 ppm. Corrected During Inspection (CDI). |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf)
Cut tomatoes, cold cut meats, cut lettuce, and tuna salad were observed stored covered during the cooling process in the prep unit and/or walk-in cooler. During the inspection, REHS advised management that Time/Temperature Control for Safety (TCS) food items shall be cooled using approved methods that allow for rapid heat transfer and that bulk refrigeration equipment such as walk-in coolers or freezers may be more effective than prep units, which may not consistently maintain required cooling parameters due to frequent opening and closing.
Cooling shall be accomplished using one or more approved methods, including but not limited to placing food in shallow pans, separating food into smaller portions, using rapid cooling equipment, stirring food in an ice water bath, using heat-transfer-friendly containers, adding ice as an ingredient when appropriate, arranging containers to maximize heat transfer, or leaving containers loosely covered or uncovered when protected from contamination to promote effective cooling.
By the end of the inspection, all TCS food items were observed to be cooling properly. Corrected During Inspection (CDI), REPEAT |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
COMMENT
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Shakers, squeeze bottles, and food storage containers were observed without proper labeling.
Containers holding food ingredients that are removed from their original packaging for use in the food establishment shall be clearly labeled with the common name of the food, except for foods that are readily and unmistakably recognizable. Working containers holding items such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be properly identified to prevent misidentification and ensure food safety.
The Registered Environmental Health Specialist (REHS) recommended the use of food ingredient message bands for squeeze bottles and shakers or other durable, cleanable labeling methods to ensure labels remain intact and legible during routine cleaning and use. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
COMMENT
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Whole onions were observed fallen from the onion sack and stored on the floor of the walk-in cooler.
Food shall be protected from contamination by storing it in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and shall be maintained at least 6 inches above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
COMMENT
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
At the start of the inspection, management was observed removing food from the two-door reach-in freezer. The unit was observed not maintaining food in a frozen state, as required for frozen storage of Time/Temperature Control for Safety (TCS) foods.
Equipment must be maintained in a state of good repair and condition. Components such as doors, seals, hinges, fasteners, and kick plates must be kept intact, tight, and properly adjusted in accordance with the manufacturer’s specifications. REPEAT
4-501.12 Cutting Surfaces (C)
The main cutting board attached to the prep unit was observed to be stained with a yellow discoloration and showing signs of wear.
Food-contact surfaces such as cutting boards shall be maintained in good repair and shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Scratched or scored surfaces shall be resurfaced if possible or discarded if resurfacing is not effective to ensure proper sanitation.
Management was advised to use a whitening agent or approved resurfacing method to remove staining and restore the cutting board surface to a cleanable condition. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Handles and doors on reach-in units were observed soiled with heavy food debris accumulated in crevices. Additional food debris was observed at the bottom of reach-in units. Shelving under the cooking area and in the ready-to-eat food preparation area was also observed to be soiled with food splatter and grease buildup. Gaskets on the bread oven were observed to be soiled with accumulation of residue.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
COMMENT
5-205.15 (B) System Maintained in Good Repair
Leaks were observed under the hot and cold water knobs of the prep sink.
A plumbing system shall be maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Wood shelving posts/poles in the dry storage area were observed with thin or missing protective sealant. Surfaces that are not smooth and easily cleanable shall be properly finished with a durable, non-absorbent, and easily cleanable material such as epoxy, polyurethane gloss, or an equivalent approved coating to ensure they can be effectively cleaned and maintained in a sanitary condition. All shelving posts and structural supports in food storage areas shall be properly sealed and maintained to prevent moisture absorption and the accumulation of soil. Additionally, holes were observed in the wall near the dry storage area and in the metal backsplash above the three-compartment sink. Kitchen floor tiles were also observed to be damaged throughout the kitchen area. The self-closing device on the men’s restroom door was observed to be in disrepair and not functioning properly. Per management, the door is scheduled for replacement.
Physical facilities shall be maintained clean and in good repair. REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor drain outside of the walk-in cooler door was observed to be soiled, and the floor beneath equipment was also observed with accumulated soil and debris.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT |
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