| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC did not know the health policy, nor did he have one posted. CDI - discussed policy with PIC and emailed a copy with the inspection. New EH poster was given to PIC. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink on the prep table upon arrival. CDI - drink was removed. |
|
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 - Observed an employee wash hands and then turn off the faucet with bare hands. (two times) CDI - Stopped employee and discussed the proper way. Employee rewashed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee cutting broccoli without gloves. CDI - stopped employee and explained that gloves need to be worn. PIC voluntarily discarded the broccoli and denatured with bleach. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed 2 yellow cleaning gloves stored on the handsink by the 3 comp sink. Observed a drink stored inside the handsink by the fryers. CDI - items were removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw shrimp and raw chicken above shell eggs in the walk in cooler. Observed raw chicken stored above raw beef in the walk in freezer. CDI - explained proper storage order. Items were rearranged correctly. |
|
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 - Observed several items in the prep units (see temp. chart). CDI - items that were held longer than 4 hours were discarded, the others were placed in the freezer and walk in cooler to cool. Observed a prep unit with an ambient air temp. of 53F and another at 50F. CDI - the dials in the units were adjusted and they cooled down to the proper temp. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked pork in the walk in without a date. PIC stated it was cooked Saturday 9/10/2016 and then placed in the freezer the same day. The pork was then taken out of the freezer today to be used today. The cook date was not written on the pork. Explained proper date marking rules to PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 - PIC stated that lo mein is held on time but the time was not marked and the PIC did not have the procedure sheet. CDI -explained the proper way to do TPHC and a procedure sheet was emailed with the inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 3 containers of chicken cooling out on the counter (all were below 135F). CDI - chicken was reheated above 165F and then placed in the walk in to cool. Observed several items cooling while covered with saran wrap. CDI - explained proper methods and saran wrap was removed. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few flies and gnats in the kitchen area. Remove pests. Front door was open and should not be. Keep door closed and pests out. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a condensation leak in the walk in cooler. Food was uncovered and exposed to the leak. CDI - items that were leaked on were voluntarily discarded and the others were covered and stored away from the leak. PIC is contacting someone to fix this.
Observed 2 boxes of broccoli on the floor upon arrival. CDI - boxes were placed on soda crates. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Repeat violation 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with a long ponytail engaging in food prep without a hair restraint. Observed PIC not wearing a hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 1 sanitizer bucket with wet wiping cloths in it on the floor. CDI - bucket was placed on a soda crate. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the vegetable prep sink faucet and another behind the meat prep sink faucet. Do not store anything behind the faucets. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a condensation leak in the walk in cooler. Repair cooler and protect the food. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and on the gaskets of the prep units. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food mixed with facility food in the walk in cooler. Keep all personal food below food for the restaurant.
**For a regrade call the office at (980) 314-1620** |