| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a certified food protection manager. Certification was expired since November, 2017. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with cap stored neared working station. Ensure a covered container is used with a straw. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle hard boiled eggs after handling personal phone, without removing gloves or hand washing. CDI, Corrected by instruction, food employee removed gloves and washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near 3 compartment sink. CDI, paper towels provided by PIC.
6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no soap provided at hand washing sink near 3 compartment sink. CDI, PIC provided soap. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw fish, and ready to eat foods such as mashed potatoes, and greens. CDI, chicken moved to speed rack designated for raw chicken storage. **3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in, in the kitchen. CDI, produce moved to bottom shelf.
**3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee not remove, or discard gloves after handling cell phone, and personal items. CDI, corrected by instruction. Food employee removed gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at a concentration less than 200ppm quat. CDI, sanitizer refreshed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with heavy build up. CDI, can opener return top dish area for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant dark build up in ice machine. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods in walk in cooler with expired date mark. Foods were dated back to January. Foods such as chicken salad. CDI, PIC voluntarily discarded items. Ensure TCS foods are only held for the item and temperature parameters allowed. 4 days, the day prepared plus 3, if food is always between 42F and 45F. For 7 days, the day prepared plus 6 days, if items are always held at 41F and under. **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 foods prepared more than 24 hour prior to inspection, without date mark. CDI, PIC dated with correct mark, foods prepared with in the time and temperature frame. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottles without identifying label. CDI, spray bottles labeled.
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottles stored on working prep counters. CDI, bottles placed on bottom shelves. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 salads cooling in tightly covered plastic containers. CDI, PIC opened salad containers to allow for removal of heat. Salads would have not made cooling parameters without adjustment. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer produced. VR |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry foods such as rice, exposed to contamination, not covered. Observed dry goods stored on floor. Observed food stored on the floor in walk in cooler. Ensure tightly covered containers are used to store dry foods once opened. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer containers with in use cloths with oily residue and debris. Sanitizer refreshed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed Styrofoam coolers re-used. Observed cardboard boxes re-used to transport single service articles for catering.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes, and other articles stored on the floor. Items removed from floor during inspection. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed can opener with screw not in original device.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed non-stick pans with peeling taflon. Observed containers not food grade used to store food.
4-501.11 Maintain equipment in good repair. Observed walk in freezer with broken door closing device. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strip provided were expired. CDI, EHS provided some test strips to use while more are provided. VR
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinsing compartment with debris and suds. |
|
47
|
0
|
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 build up debris on working counters, shelving and in coolers. Ensure equipment is cleaned to avoid contamination. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without lids. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in walk in coolers and freezer not easily cleanable. Floor not secured to foundation. Observed damaged FRP in kitchen area. **6-501.11 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. Observed non-functional lights in storage areas and in bathrooms.**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 establishment in need of cleaning. **6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed old/broken equipment behind building. |
|
54
|
1
|
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 belongings stored on counters, and shelving also used for food prep.
6-303.11 Intensity-Lighting - C Observed build up throughout establishment, especially under equipment. |