| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16). Pf- PIC unable to demonstrate knowledge by complying with the Food Code by having no violations of Priority Items during the current inspection, being a certified food protection manager, or by responding correctly to the inspector’s questions related to the operation of the food establishment. CDI-ES discussed and provided PIC with the 17 questions related to demonstration of knowledge. Please review and ES recommends implementing questions into training.
Note: provided updated TPHC form and summary of changes document to PIC. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager- Observed PIC’s certified food protection manager (CFPM) certificate expired in January of 2021. The PIC shall be a certified food protection manager by passing a test that is part of an accredited program. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees Observed - Pf Facility’s existing written employee health policy does not include the updated “BIG 6”. Update existing employee health policy to include the new reportable illness (salmonella (nontyphoidal)). Facility has posted the employee health policy poster that was provided by MCHD, but was unaware of the asterisk indicating salmonella (nontyphoidal). PIC was able to provide the facility’s written employee health policy, but two staff members were unable to show or demonstrate knowledge of the five reportable illnesses and the five symptoms. CDI-ES educated PIC and food employees on the five reportable illnesses and five symptoms. ES provided PIC with an updated employee health agreement form. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to a vomiting or diarrheal event in the establishment. CDI - ES discussed the new requirement with PIC and provided PIC with an example of a written procedure created by the state. Please review the new requirement and procedures with staff and implement in your facility. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed facility using a restroom cleaner approved for food plant and other institutional use only. The product was being used to sanitize food contact surfaces throughout the kitchen area. The concentrations of the product showed it was a chlorine disinfectant. Verification visit no later than 10/15 to verify product is no longer being used to clean food contact surfaces in the facility. The facility can use the cleaner in the restroom or to disinfectant high frequency touch areas.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use chlorine spray bottle with a chlorine concentration of over 200 ppm. Verification visit no later than 10/15 to verify discontinued use of the restroom cleaner (chlorine disinfectant) on food contact surfaces. PIC stated during inspection they will no longer use the product. ES explained chlorine can be used to sanitize food contact surfaces, but shall have a concentration of 50-200 ppm chlorine and test strips present. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee handling food items with wrist watch and bracelet. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for chlorine disinfectant/sanitizer present in facility. Verification visit no later than 10/22 to verify test strips are available in facility or chlorine is no longer being used to sanitize food contact surfaces in facility. Facility also uses quat sanitizer with test strips available. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil build up within chicken station reach-in cooler. Observed soil build up on the outside of equipment (e.g. reach-in coolers, fryers). Increase cleaning frequency to avoid build up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 and missing coving in walk-in coolers. Repair damaged and missing coving in all areas. The floor in the walk-in coolers are the same as the flooring throughout the kitchen.
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 accumulation of food debris on floors and walls throughout kitchen, prep and warewashing areas. Increase cleaning frequency to avoid build up.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing grout in between tiles throughout facility. Provide and maintain grout in between floor tiles throughout kitchen. |