| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrating knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per Food Code. PIC shall hold a certification by an accredited program as specified by 2-102.12 |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC and food employee unable to tell EHS the five reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Food employees may drink from a closed beverage container if the container is handled to prevent contamination of clean equipment, food etc. Observed one closed employee drink stored on baking area prep surface. CDI-employee moved drink to designated area. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Employees shall wash their hands when switching between working with raw food and working with RTE foods and before donning gloves for working with food. P- Observed food employee, twice, handle raw steak with gloved hands then remove gloves and put on new gloves without washing hands. CDI-EHS immediately discussed with PIC and PIC advised food employee of when to wash procedures. EHS observed employee properly wash their hands in both situations. EHS informed PIC to educate all employees on when to wash procedures. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Ice bins and enclosed components shall be cleaned and sanitized to prevent build up. Observed microbial growth within ice machine. EHS recommends increasing the cleaning frequency to prevent build up.
4-501.114 Manual warewashing concentration shall be maintained during use as specified by chemical sanitizer manufacturer. P- Observed in-use 3-compartment sink, chemical sanitizer bay, with quat concentration below 200 ppm. CDI-PIC emptied chemical bay and setup chemical bay to between 250-300 ppm quat solution. All equipment and utensils observed washed were rewashed properly by employee. Observed warewashing employee only wash and rinse metal pan. CDI-EHS informed employee and PIC and employee rewashed pan properly. |
|
22
|
1
|
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. P/Pf- Observed no begin time on fries when EHS arrived for routine inspection. During EHS walk-through a food employee was observed writing the time label for the fries. CDI-PIC and employee stated the fries were cooked at 8:30 AM (EHS arrived at 9:30 AM). CDI-PIC provided written procedures and properly labeled the fries with a one-hour discard time per corporate. EHS discussed following written procedures and the begin and end time required per Food Code. REPEAT- if this violation continues permit action may be required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food storage containers identified with common name of food. Observed one bulk container of flour unlabeled near chicken prep area. Label all working containers. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Food employees shall wear effective hair restraints. Observed two employees not wearing effective hair restraints that were handling and preparing food items. All food employees shall wear an effective hair restraint to keep their hair from contacting exposed food and other items. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-use utensils, between-use storage. Observed one scoop with handle in contact with ice in front area. Observed one scoop with handle in contact with dry ingredient. Store handles above food products or on clean and sanitized surfaces. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Equipment shall be maintained in good repair and condition. Observed panel on outside of ice machine in disrepair Fix damaged panel on ice machine. REPEAT-previous equipment mentioned was in good repair. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Plumbing system shall be maintained in good repair. Observed piping below 3-compartment sink leaking and puddling under sink. It appears the leak is caused by separation of piping under the sink. Contact a licensed plumber to fix issue. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Outside receptacles and waste handling units shall have doors and lids closed in-between use. Observed outside dumpster with open doors and lids. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as vent covers shall be clean. Observed soil build up on floors under equipment throughout kitchen area. Observed food debris and other splash material on walls near 3-compartment sink, wait station area, and chicken prep area. EHS recommends increasing the cleaning frequency to prevent the accumulation of food debris. REPEAT-Observed dust build up on facilities air/exhaust vents throughout kitchen. Increase cleaning frequency to prevent build up of dust.
6-201.11 Floors, walls, and ceiling cleanability. Observed damaged floor tile in kitchen warewashing area. Repair or replace damaged floor tiles. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation of dressing areas and lockers for employees belongings. Observed employee shoes and bookbag stored on top of equipment and packaged food products. Store in designated areas not to contaminate food and equipment. |