| 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 certified food protection manager certificate for anyone in facility during inspection. PIC stated he has not had time to take a class for the CFPM certificate, will look into online options. EHS explained that 2 points will be deducted each inspection that there is no CFPM on site. REPEAT. |
|
7
|
0
|
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 employee using bare hands to grab shredded lettuce out of flip top unit and place onto a plate for an order. CDI- EHS intervened, explained to PIC that employees shall not contact ready to eat foods with bare hands. Plate of lettuce and egg rolls were voluntarily discarded, employee washed hands and donned new gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored in the back row of a flip top prep unit, behind ready to eat shredded lettuce. Handling of raw beef had potential to contaminate ready to eat lettuce by dripping when handling. Observed eggs stored above ready to eat sauces in the reach in cooler. CDI- raw beef was moved to the front row, no longer a risk of cross contamination. Eggs were moved to bottom shelf of reach in unit. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with significant food debris buildup around blade and under metal shielding. Observed multiple pans and pitchers with food debris. CDI- meat slicer broken down and removable parts were run through dish machine, rest of machine was spot cleaned. Pans and pitchers brought to dishwasher to be re-run. REPEAT. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several products (sliced chicken, meatballs, sausage, cooked shrimp) without a date mark during inspection. PIC stated that chicken was sliced today and the shrimp was cooked this morning. PIC stated that meatballs are pre cooked and were opened today, but will keep more than 24hrs. CDI- PIC allowed to properly date products, EHS discussed date marking system and ways to improve. REPEAT. |
|
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 multiple products (lettuce, cabbage, noodles) missing time stamp during inspection. CDI- time stamp placed on products during inspection. Time starts just before opening at 11am and stops when they close at 2pm and food is discarded. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 cooked chicken cooling on prep sink counter in room temperature ambient air. Chicken was 85F when temped. CDI- PIC moved chicken into reach in cooler, as it had only been out for just over an hour. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple utensils wet stacked, blender top with water in the bottom. |
|
47
|
1
|
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 gaskets throughout facility with black buildup, in need of cleaning. Observed non food contact surfaces of equipment throughout facility (inside refrigerator, around dish machine) with food debris buildup. Suggest more frequent cleaning. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 and walls behind cooking equipment with buildup, in need of cleaning. Observed ceiling tiles with dust buildup, in need of cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep surfaces next to food dry storage area. REPEAT. |