| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Provide disposable towels or another means to dry hands at hand washing sinks. Observed no disposable hand towels or another means to dry hands. Observed no disposable towels or another means to dry hands and dispenser not working at 2 hand washing sinks. CDI, operator supplied disposable hand towels at hand washing sinks. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed bag of soup located below raw steak on rack. CDI, operator relocated food for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed several knives in holsters and vegetable press stored as clean but soiled with food residues. Observed some plates stored as clean but accumulating debris. CDI, items relocated for cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed 6 zip tied bags of soup with a date of preparation of 11/21 above 45 degrees F from a "cook-chill" process uses to cool soups. CDI, operator voluntarily discarded soups. PIC could not provide a HACCP or cooling log for specialized process. Facility to discontinue process until proper documentation prepared and followed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
I 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Date mark potentially hazardous TCS foods that are ready to eat and held over 24 hours. Observed 1 container of ribs not date marked and held over 24 hours according to PIC. CDI, operator voluntarily discarded 1 large container of ribs. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Reduced Oxygen Packaging, Criteria - P,PF - Observed a "cook-chill" process for cooling soups that PIC stated was implemented. PIC could not provide a HACCP Plan or other documentation for process. Observed a short Standard Operating Procedure but no mention of cooling logs or other documentation or HACCP plan for cook-chill process. PIC, Kelly Snyder,stated that they will discontinue process until proper documentation requirements are submitted and approved by the local health department. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food to facilitate heat transfer. Observed soups cooling in tightly covered bags in walk in cooler. CDI, soups were voluntarily discarded by operator. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed bags of ice stored less than 6 inches from the ground in walk in freezer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatula stored in water below 135 degrees F above grill. CDI, spatula relocated for cleaning. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several lids and equipment being wet stacked on storage shelving. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in a clean, dry area. Observed single-service gloves stored in splash area of hand washing sinks and several boxes of gloves were contaminated with food debris and soil. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-402.13 Maintain sanitary sewage system.- Observed floor drain backing up below dish machine and along prep line. PIC contacted Adams Plumbing Services for maintenance of drains. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed floors below ice machine in dish machine area and along prep line accumulating water. Observed soil and debris on floor of walk in freezer.
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some chipped tiles in kitchen. Operator ordered tiles for facility. Improvement made since last inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Ventilation systems shall be cleaned so that nuisance or discharge is prevented. Observed dust accumulating in vent inside employee restroom. |