| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) - Certified Food Protection Manager: Observed that the PIC was not a certified food protection manager. The Person In Charge shall be a Certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an accredited program. The manager left the establishment to go to the store for supplies prior to the REHS arriving at the establishment and starting the inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Observed employee in the office with a cigar burning. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. No smoking is allowed in the kitchen or in the establishment. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 - Handwashing Cleanser, Availability PF: Observed there was no soap available at the hand washing sink in the employee bathroom. Provide soap for handwashing at each hand sink. Verification required in 10 days for a correction.
6-301.12 - Hand Drying Provision PF: Observed no hand towels at the employee bathroom sink. Provide paper towels or approved alternative for hand drying at each hand sink. Verification required in 10 days for a correction. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation P: Observed raw shell eggs over RTE foods in the glass reach-in and raw bacon over RTE foods in the walk-in. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI items were moved to proper storage places by the PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding P: Observed all food items in the glass door reach-in and most foods in the walk-in (see temp log for detailed items and temp) over 41 degrees. Maintain TCS foods in cold holding at 41F or less. The air temperature for the glass door reach-in was 66 degrees and the walk-in was at 48 degrees. Add ice to the food in the walk-in and discard all TCS foods in the glass door reach-in. Do no use the glass door reach-in. An emergency 4 hour time policy can be implemented for the cookline food and was discussed with the PIC present during the inspection. Food should be held in ice baths for up to four hours and discarded if remaining. A verification is required within 72 hours. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking PF: Observed an open package of hot dogs with no date mark labeled. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI the manager stated it was opened the day before and provided a date. All commercially packaged TCS foods must be labeled with the open date if it exceeds 24 hours in the establishment. Repeat violation on date marking but REHS observed an improvement. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-202.11 - Restriction PF: Observed a can of Raid that was stored in the facility. Raid is not an approved pesticide for institutional use and is not required for the operation or maintenance of the food service establishment. Only those poisonous or toxic materials that are required for the operation and maintenance of the foodservice establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. PIC removed the can of Raid from facility. CDI |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Observed the sanitizer in the sanitizer bucket at 0 ppm. Hold in-use wiping cloths in sanitizer between uses and at the proper concentration. The bleach was low splash with a lower sodium hypochlorite concentration resulting in a lower ppm. Do not use scented or low splash bleach. The manager was at the store to purchase more bleach. No additional bleach was available at the establishment during the inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed the scoop in the flour with the handle touching the food. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Keep scoop handles out of food to prevent contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.11 - Food-Contact Surfaces Pf: Observed metal containers that are bent on the edges. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. REHS requested the PIC go though metal containers and remove damaged containers.
4-501.11 - Good Repair and Proper Adjustment: Observed damaged gaskets on the glass reach in door and the walkin door. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Replace gaskets. Also observed damaged equipment doors and drawers.
4-205.10 - Food Equipment, Certification and Classification: Observed the Frigidaire stainless steel reachin fridge is household use only and is not an approved fridge for the establishment. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program.
4-101.19 - Nonfood-Contact Surfaces: Observed the plastic hand washing sink is not made of approved materials. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. The sink should be stainless steel or equivalent and should also be sealed to the wall. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed soiled shelving and soiled equipment surfaces throughout the kitchen (insides and outsides of all equipment need cleaning). Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean all visible surfaces that are heavily soiled. Clean ceiling and walls inside walk-in cooler. Repeat violation. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 - Covering Receptacles: Observed damaged lids on top of the dumpster and no longer able to cover. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. PIC stated the dumpster company is replacing this but has to wait on the paint to dry before delivery. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 - Floors, Walls, and Ceilings: Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons. Observed paper ceiling tiles in kitchen. Ceiling tiles must be non-absorbent like vinyl.
6-501.12 - Cleaning, Frequency and Restrictions: Observed floor, walls, ceilings, and floors under and behind equipment need detailed cleaning. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean. Clean all the floors, walls, and ceilings in the kitchen (throughout facility). Clean the ceiling including light covers and clean the walls where there is visible splash and old staining. Repeat violation.
6-501.11 - Repairing: Observed missing and or damaged floor tiles in several places inside the kitchen. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair or replace floor tiles. Repeat violation. |