| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12 Cleaning Procedure: One employee when washing hands used bare hands to turn off faucets after washing and washed for less than 20 seconds. To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. Informed employee about correct procedure and manager to continue to work with staff. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance: On two occasions dirty dishes stacked in front of hand washing sink, blocking access. A hand washing sink shall be maintained so that it is accessible at all times for employee use. Items moved twice during inspection. Employee leaving dish room to go to another location to wash hands since sink is not easily accessible. |
| 11 |
0 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Box with oranges had several pieces of moldy fruit. Moldy/spoiled oranges discarded during inspection. A couple of dented cans on food storage shelving. Cans pulled from shelf for return to vendor. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: In Biscuitville station pasteurized liquid eggs stored under raw shell eggs and crate of raw shell eggs mixed with spent shells on top of toaster for English muffins. Eggs relocated with ready-to-eat (RTE) eggs moved over raw shell eggs and crate of eggs moved back to cooler and area sanitized. In one large walk-in cooler raw chicken stored over raw pork; items relocated during inspection. And raw pork stored over adjacent shelf with produce bags such as onions & carrots. Raw meats and produce pulled to edges of shelving. Recommend separating shelves by at least 3 inches to prevent overhang of raw meats over RTE foods. Store raw meat and raw eggs according to final cook temperature and with raw meats/eggs below RTE foods. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in most buckets checked was over 400ppm quat; temperatures 73-90F. Have chemical supplier adjust dispenser so it does not deliver chemical at over 400ppm quat. Follow manufacturers' instructions usually 150-400ppm for Ecolab products. AND 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Some dishes & utensils found stored dirty; thoroughly wash, rinse, sanitize and inspect items for cleanliness before storage. One electric slicer with dried food buildup on hard to reach area; slicer cleaned & sanitized during inspection. The main 3-comp sink had heavy buildup on sink basins; sinks cleaned & sanitized during inspection. Clean & sanitize sinks between uses to prevent buildup. |
| 18 |
0 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14 Cooling - P: Rice marked with today as cook date was 64-72F in deep plastic pans tightly covered in walk-in cooler in Local Station. Rice discarded. Potentially hazardous cooked foods must be cooled from 135F to 70F within 2 hours and from 135F to 45F or below within a total of 6 hours. Follow cooling methods in #31. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: In Home Station: corn 121F, green beans 125-137F, pork 120F. In pizza station: pizza 106-127F. In Freshelli: in steam table on prep line: blk beans 124F, chicken 133F, rice 126-137F and in hot hold box initially temps ok over 135F but later some temps below 135F. All items were reheated to 165F or discarded. Maintain hot PHF at 135F or above. Preheat skillets for corn/greenbeans, monitor temps on line in Home Station and check hot hold tables for proper operation. Make sure thermostats on pizza stones are set on high to maintain temps. In Freshelli make sure hot hold box is set well above 140F to ensure temps are maintained. Monitor temps with thermometer when removing foods from hot boxes. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: In Biscuitville: sliced tomatoes 43-52F & lettuce 47-55F. Do not over fill container such as tomatoes, use metal containers instead of plastic for lettuce and ensure ice bath is high enough to completely surround containers. Sushi 52-54F in open air cooler; unit serviced during inspection and sushi cooled and placed in cooler with doors. In Home Station: large pot tightly covered with plastic wrap of pork 47F cooked yesterday. In International Station: on ice display ramekin of white beans & tomatoes 49-51F. Use thermometers to monitor food temperatures. Prep far enough in advance that items are allowed to cool to 45F or 41F or below before placing out for foods service. Hold cold PHF at 5°C (41°F) or less; or(b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the food at 5°C (41°F) or less if(i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (ii) On or before January 1, 2019, the equipment is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF & 3-501.18 Disposition: Several items in several different areas were expired. All expired foods discarded. A few items requiring date marking were not marked, were discarded or marked during inspection. Ready-to-eat potentially hazardous food prepared in the establishment or purchased in commercial containers and held under refrigeration for more than 24 hours shall be date marked with the preparation date or the date the food will be consumed on the premises, sold or discarded. If held at 41F or less consume/sell/discard product by day 7 and between 42-45F consume/sell/discard product by day 4. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Common Name-Working Containers - PF: A couple of spray bottles found without labels that appeared to be sanitizer. 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. Bottles dumped during inspection. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
No |
3-501.15 Cooling Methods - PF: A blast chiller is available for cooling and needs to be utilized for cooked foods needing rapid cooling such as rice with beans & chicken in local station or very large pot of pork in home station . Or use other approved cooling methods such as: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient. |
| 34 |
0 |
Thermometers provided and accurate |
No |
No |
No |
No |
No |
4-204.112 Temperature Measuring Devices: In some units thermometers were not easily accessible or easy-to-read. And some refrigeration units had hot box thermometers in use. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C: A couple of containers of sugar? and some spices removed from original container were not labeled. 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 be identified with the common name of the food. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
Yes |
3-306.11 Food Display-Preventing Contamination by Consumers - P: Soup well without sneeze guard. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. AND 3-305.11 Food Storage-Preventing Contamination from the Premises - C: Lids ajar on sugar containers under drink counters. Store dry foods tightly sealed. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Effectiveness-Hair Restraints: At least two food employees with long facial hair. Food employees shall wear beard restraints that are worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, etc. AND 2-303.11 Prohibition-Jewelry: Some employees wearing bracelets and watches. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14 Wiping Cloths, Use Limitation: Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution. Recommend the use of sanitizer pails located at each work station for the storage of the wiping cloths. observed soiled cloths stored on prep tables in the kitchen area. |
| 40 |
0 |
Washing fruits and vegetables |
No |
No |
No |
No |
No |
3-302.15 Washing Fruits and Vegetables - C: The apples for customer self-service are being removed from delivery box and set out for display without being washed prior to setting out for service. (A) Except as specified in ¶ (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (B) Fruits and vegetables may be washed by using chemicals as specified under § 7-204.12. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing: Keep Clean equipment and utensils (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (4) In a self-draining position that allows air drying; and (2) Covered or inverted. Do not mix items that may not be clean with clean utensil in drawers. Observed box of single use gloves and single-service containers in drawer with other utility type items such as hammers and stored with clean equipment. AND 4-901.11 Equipment and Utensils, Air-Drying Required - C: Several items stacked wet; air-dry all items before stacking. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Water leaking from ceiling outside of office onto hot hold box. Coming from lines for ice machines per manager. Have ceiling leaks addressed asap. Do not store hot hold box under leaking ceiling area. |
| 50 |
1 |
Sewage and waste water properly disposed |
No |
No |
No |
No |
No |
5-403.11 Approved Sewage Disposal System - P: Main floor drain in dish room backed up and standing waste water on floor in dish room. An individual sewage disposal system that is sized, constructed, maintained, and operated according to law. Employees had reported problem to manager in early am before 7, but problem had not been addressed 6 hours later. Problem fixed within 30 minutes and dining hall allowed to continue operations. Floor drain backup with standing water on facility floor is grounds for immediate permit suspension. Do not continue operations of facility in future without immediately addressing waste water backups. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113 Covering Receptacles - C: Large open dumpster used for cardboard disposal that is only picked up 3 times per week. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food establishment. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-101.11 Surface Characteristics-Indoor Areas - C: The wall paper covering in the pizza station area is peeling in areas close to ceiling over pizza prep and by cooler door. Secure wall paper in place. Clean floors in corners, along borders, under equipment and in hard to reach areas. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C: The lighting is not sufficient in the Home Station. The light intensity shall be: At least 215 lux (20 foot candles): At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. |