| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site today during inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC with no control. TPHC was not being followed, non-continuous cooking was being performed, and improper handwashing amongst employees was occurring. Managerial control is pertinent to food safety and all food code rules must be followed during all hours of operation and preparation. |
|
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. Tobacco use shall only occur in designated areas where the contamination of exposed food, clean equipment, utensils, and linens or other items cannot occur. Observed employee drinks with screw top lids being drank out of. CDI: Employee removed items from work station. Discussion with PIC to ensure that screw top drinks are not used on the line. Observed one employee drink stored adjacent to service items. CDI: Item moved by employee. Observed employee smoking in dock storage area where open service items were stored. CDI : employee moved to outside dock area to finish ciggarette. PIC instructed to keep door closed and locked and to not allow employees to smoke in the area. |
|
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 one employee wash hands and recontaminate by turning off water with bare hand. CDI: employee instructed to rewash hands and use a barrier to turn off water.
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.-P Observed employee handling dirty dishes and then moving to clean dishes with no hand wash. CDI: Employee directed to wash hands when moving from dirty to clean dishes. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handwash sink next to WIC with hot water at 76F. CDI: Maintenance called and rectified problem during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one sink with papertowel dispenser not operating. CDI: Dispenser fixed during inspection. REPEAT VIOLATION. |
|
14
|
1.50
|
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 ice machine with pink residue on shield.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and plastic wrap on containers stored as clean. CDI: containers returned to dish area for cleaning. REPEAT VIOLATION |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuous cooking of chicken being done today. Chicken had been "marked' on the grill and then placed in the cooler. Chicken was 61F in the cooler and employee stated that it was put in the WIC 10 minutes prior to inspection arrival. CDI: Chicken cooked to 165 in oven and then cooled down during inspection. If non-continuous cooking is to be done in the establishment, a HACCP plan for the items to be non-continuously cooked must be submitted and approved before non-continuous cooking can occur. |
|
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 milk, yogurt, cream cheese, and butter all holding above 45F on bar. TPHC procedures are written for these items however facility is attempting to hold them at the proper temperature. CDI: Items were discarded. Observed 2 third pans of "she crab soup" in 2-door prep unit above 45F. CDI: Items discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 several items including salami, ham, and roast beef with no date label or a date label with 11/20, 11/21, and 12/22 on the package. CDI: All items discarded.
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 several items in facility with no date label including milk, feta cheese, salad mix, and blue cheese. CDI: Items discarded REPEAT VIOLATION |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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 written procedures for food products but not time/temp logs were filled out or could be found. CDI: All food on buffet was discarded at 10am after PIC stated that he was sure the food came out at 6am. VERIFICATION REQUIRED |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing disclosure on some menus, breakfast and lunch. VERIFICATION REQUIRED. REPEAT VIOLATION. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of blue liquid in spray bottle not labelled. CDI: Item discarded. REPEAT VIOLATION |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in 2 door prep unit not functioning. CDI: PIC placed new thermometer in unit. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 oils and white powdered dry goods with no identification label. CDI: Items labelled. REPEAT VIOLATION |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIC, WIF, and dry storage. CDI: Items moved to shelving. Observed large pepper container with no lid. CDI: PIC covered container. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers throughout facility. CDI: items pyramid stacked to continue drying. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items stored with service side up and exposed. CDI: Items inverted. Observed SS items stored in upper storage area above WICs. Area has construction debris. Articles must be stored on shelving, at least 6 inches up. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on one door freezer on line. REPEAT VIOLATION Observed rusted shelves throughout all facility WICs and WIF.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers and utensils with sharp edges and cracks. CDI: All damaged items found today were discarded. |
|
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 several areas of wall and tile damage including in ice machine area.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed damaged floor to the point where it is no longer graded to drain in mop/chemical room. Standing water present throughout room. Repair and regrade floor to drain. Observed floor to wall joint damage throughout all WIC/WIF except stand alone WIC adjacent to handsink. |