| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Handwashing Signage (C)
A handwashing sign was observed missing at the main handwashing sink.
A sign or poster notifying food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to staff.
Environmental Health Specialist (EHS) provided a replacement handwashing sign during the inspection. Corrected during inspection (CDI), REPEAT. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw shelled eggs were observed stored above waffle batter in the ready-to-eat cooler.
Food shall be protected from cross-contamination by properly separating raw animal foods during storage, preparation, holding, and display. Raw animal foods shall be stored below and away from raw ready-to-eat foods, including other raw animal foods intended for ready-to-eat consumption. Proper storage order shall be maintained to prevent potential contamination of ready-to-eat items.
The waffle batter was relocated in the reach-in cooler to be stored beneath other ready-to-eat food items. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
COMMENT - EDUCATIONAL MOMENT
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf), 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Precooked chicken sausage and diced ham stored in the drawer of a lowboy cooler were observed opened in the manufacturer’s packaging without a date marking to indicate when the products were opened.
Refrigerated, ready-to-eat (RTE), time/temperature control for safety (TCS) foods prepared and packaged by a food processing plant must be clearly marked at the time the original container is opened if the food will be held for more than 24 hours. The date marking shall indicate the date by which the food shall be consumed, sold, or discarded, with Day 1 being the day the container is opened. The marked date may not exceed the manufacturer’s use-by date if it was determined based on food safety.
Environmental Health Specialist (EHS) informed management that any refrigerated TCS food item, such as chicken sausage and diced ham, that is opened and stored in its original packaging for more than 24 hours shall be date marked. Management date marked both packages of meat during the inspection. Corrected during inspection (CDI). |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
All chlorine sanitizing solutions were measured between 500 ppm and 2000 ppm, which is above the acceptable concentration for food-contact surfaces.
Chemical sanitizers, including on-site generated solutions and other chemical antimicrobials applied to food-contact surfaces, shall meet the requirements specified in 40 CFR 180.940, which outlines tolerance exemptions for active and inert ingredients in antimicrobial formulations intended for food-contact surface sanitizing.
Chlorine sanitizing solutions were discarded and remade to achieve the proper concentration. Corrected during inspection (CDI). |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
COMMENT
2-402.11 Effectiveness - Hair Restraints (C)
A food employee was observed preparing food without wearing a beard restraint.
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths were observed stored outside of sanitizing solutions.
Cloths used for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the proper concentration (e.g., 50-200 ppm chlorine bleach). REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Metal food storage containers stored in kitchen cabinets were observed stacked while still wet.
Clean equipment and utensils shall be stored in a manner that allows for proper air drying, including being placed in a self-draining position, to prevent the growth of bacteria and ensure food safety. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Gaskets on refrigeration doors were observed to be torn, including those on the raw meat reach-in cooler and the lowboy cooler. All refrigeration gaskets should be routinely inspected by staff or management and replaced as needed.
Equipment shall be maintained in a state of repair and condition. Components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with the manufacturer’s specifications to ensure proper operation and food safety. REPEAT
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)
The ambient air thermometer stored in the raw meat reach-in cooler was observed to be cracked.
Ambient air temperature measuring devices shall be maintained in good repair and remain accurate within their intended range of use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The following items and areas were observed to be soiled with food debris, grease buildup, or grime: the backside of the ice bin, all refrigeration gaskets, refrigeration door frames, inner bins and framing of the drawers under the grill, coffee pot holders, coffee cup trays, metal storage cabinets, refrigeration green shelves, and waffle makers, which had encrusted grease.
Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
COMMENT
5-205.15 (B) System Maintained in Good Repair (C)
The middle connector piece of the faucet head attached to the prep sink was observed to be leaking water.
A PLUMBING SYSTEM shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
COMMENT
5-501.115 Maintaining Refuse Areas and Enclosures (C), 5-501.113 Covering Receptacles (C)
Trash was observed stored behind the outside dumpsters.
Storage areas and enclosures for refuse, recyclables, or returnables shall be kept free of unnecessary items and maintained in a clean condition. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor underneath equipment was observed soiled with grime and fallen dishes, and the kitchen ceiling tiles were noted to have an accumulation of dust.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT |