| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food proteciton manager on site furing the inspection. REPEAT VIOLATION. |
|
6
|
2
|
Hands clean and properly washed |
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.-P Observed food employees not wash hands during the inspection. Employees handled money, then went strait for the buried popcorn dispenser, then dispense popcorn to customers. CDI - educated to wash hands before food preparation or food service and to wear gloves. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employees bare hand contact popcorn when dispensing. Food employees not washing hands then grabbing the buried popcorn scooper, then dispensing popcorn (popcorn touching hands and forearm then falling back into the main pile of popcorn). CDI - advised to begin to wash hands properly and to wear gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink at the far end of the line with no soap. CDI - educated that this handsink needs soap and advised to provide soap. REPEAT VIOLATION. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed food employees are not washig soda nozzles properly once every 24 hrs.
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed that the food employees and PIC are unaware of proper washing, rinsing, and sanitizing. CDI - EHS fully explained in detail on how to properly wash, rinse, and sanitize. EHS advised to remove the glass cleaner from the dispenser and hooked up the proper detergent. Educated that washing occurs first with hot water, then the item gets rinsed off, then the items gets submerged in a full sanitizer compartment with clean solution at the proper concentration. And advsied to fix the 3 comp sink so the solution will hold in the sink basin. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf
Observed 'concentrated glass and multisurface cleaner' hooked up to the detergent dispenser at the 3 comp sink. Improper washing for utensils, equipment and food contact surfaces. Bottle specifically states for institutional use only and includes warnings about lung, skin, and eye irritation, along with not to inhale chemical. Improper storage above the 3 comp sink and improper use of toxic chemical. CDI - fully educated PIC and food employee about proper use of this chemical. Switched out chemical with the proper 3 comp sink detergent and ran the detergent through the dispenser to make sure no more chemical would touch items through 3 comp sink. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. Advised to wear hair restraint. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed popcorn scoopers handles stored in the popcorn. Food employees are not washing hands and bare handing the scooper holder. CDI - Advised to wear gloves when dispensing popcorn and to set the scooper on its designated rack. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles such as cups and cup lids stored in splash zone and on top of dirty counter top. Advised to clean the counter top and to leave plastic sleeve around articles. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sanitizer compartment sink basin stopper not working, thus the compartment is incapable of holding sanitizer solution for a proper cleaning procedure. |
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floors upon arrival; popcorn and other debris everywhere. CDI - food employees began sweeping and cleaning. |