| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- 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 several employee don gloves without washing hands. Observed an employee handle soiled dish ware and then handle clean dish ware without a hand wash. Also observed an employee wash hands, with gloves still on the hands after, handling raw chicken. CDI- All employees were informed on when to wash hands and how to wash hands. After instruction was provided EHS observed proper had washing. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee handle raw chicken with a gloved hand and attempt to wash hands. Before any cross contamination occurred EHS instructed the employee to discard gloves and wash hands. CDI- Employee discarded gloves and properly washed hands. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives and vegetable slicer stored clean, according to employee, with food debris left on them. CDI- EHS instructed employee to wash items properly before the next use. Items moved to dish pit.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed an employee using dish machine at 0 ppm Cl. CDI- An employee changed out the empty container for a new sanitizer. EHS observed sanitizer at 100 ppm Cl. EHS instructed employee to re wash all items washed without proper sanitizer. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed rice (48F), chili (52F), pasta (54F), fish (48F), slaw (48F), cut lettuce (50F), sliced tomatoes (48F), and chicken (48F). PIC voluntarily discarded all the items. A VR will occur no later than 6/17/19 to ensure all cold hold TCS foods are cold held at 41F or below. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed rice, pasta, chili, and slaw all without dates. CDI- PIC voluntarily discarded the items. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- Observed facilities walk in cooler non functional. EHS observed several cold holding violations. A VR will occur no later than 6/17/19 to ensure all cold holding equipment is functional and cold TCS foods are at 41F or below. PIC was informed permit action will occur if the violation is noted again during a visit or inspection. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain/fruit flies throughout the facility.
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed several doors and roof hatches open during the inspection. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed walk in cooler no longer operational. Observed shelving throughout the cold holding equipment rusted. PIC stated unit is being fixed within the week. EHS observed cold hold violations however units functioning properly. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed all cooking equipment, cold holding, and hood system in need of cleaning due to food debris and grease residue. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair.- Observed prep sink pipes leaking. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors throughout the facility in need of cleaning de to food debris and grease residue build up.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed tile on floor throughout the facility in need of repair due to damages and gaps. |