| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee beverage being stored on food preparation surface. Make sure to have a designated area so contamination of food, equipment and single service will not occur. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.15 Only wash hands in handwashing sink. -PF
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee washing hands at prep sink without soap and proper paper towels. CDI Food employee stopped and directed to wash hands at hand sink. Observed food employee go outside of food establishment, come back inside and begin food preparation without washing hands. CDI Food employee stopped and directed to wash hands. Observed food employee that was processing raw chicken with bare hands then wash at hand sink and not use a protective barrier. CDI Food employee directed to wash hands again and use a protective barrier. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed steak being stored below raw chicken. CDI Product was rearranged with the steak above the chicken. Did not observe any contamination product was covered. Provided storage chart. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed debris inside of ice machine basin. Make sure to increase cleaning frequency. CDI Reviewed with PIC how to clean ice machine properly and how often it is required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P At time of inspection observed eggs, noodles and cream cheese cold holding above 45 degrees. CDI eggs and noodles discarded. Cream cheese is "in process" for crab rangoons. Explained to PIC need to keep it cold until working with it; if product is just laying there it is considered inactive and not in process. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed chicken wings, chicken and egg rolls kept on time marked for discard at 3 pm at time of inspection. CDI Product was discarded; reviewed TPHC with food establishment again.
*IF food establishment is unable to properly do TPHC, will not be able to do in the future if failure to be in compliance.** |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food establishment cooking large quantity of chicken at a time; 5 sheet pans and piling chicken up. Due to quantity, chicken not cooling as quickly. CDI PIC divided chicken up and placed in the wic.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Food establishment only has one walk in cooler and is trying to cook large quantity of chicken at a time without proper equipment. CDI Informed PIC that due to not having capacity to cool, not allowed to cook large quantity. REPEAT VERIFICATION REQUIRED. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and containers containing oils and aqueous solutions not labeled. Make sure to label all working containers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed food establishment using a household cooler to hold PHF foods. Make sure to have approved equipment. REPEAT Points not increased due to equipment is a freezer. However if seen in future inspections product not holding; point will be deducted for cold holding and approved equipment. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed food debris on sides of equipment, reach in units, shelving etc. Make sure to increase cleaning frequency. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair.
Observed waste receptacles starting to corrode out the bottom. Make sure to keep in good repair. REPEAT Points backed down due to shared establishment.
*Shared establishment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed gaps in tiles above walk in cooler exposing upper part of building. Make sure to keep smooth and easily cleanable. Observed absorbent tiles in bathrooms. Make sure to replace with nonabsorbent, smooth and easily cleanable. |