| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-101.11 PIC shall be present during all hours of operation. -PF Upon arrival, observed no person in charge in the facility. Manager and owner of arrive later into the inspection. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
No |
No |
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no one on site with clear knowledge of the employee health policy. CDI- PIC showed signed employee health policies but could not provide signed sheets for new employees. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employees not turning off faucets with a barrier such as a paper towel. CDI- EHS instructed food employees to re wash hands. EHS explained hand washing procedure.
2-301.14 When to Wash - P Observed food employees going from raw food to ready to eat food without a handwash. Observed food employees reporting to work, putting on gloves, and preparing food without a handwash. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in both hand sinks. CDI- Explained to PIC that handsinks are only used for handwashing. |
| 11 |
1 |
Food in good condition, safe and unadulterated |
No |
No |
Yes |
No |
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed rice in a rice cooker at 88F. The rice had been left in the cooker from the previous day. CDI- PIC voluntarily discarded rice. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw philly meat stored on top of fruit punch in the walk in cooler. CDI- PIC relocated philly meat. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers of wing sauces left from the previous night on the back shelf. Observed the ice machine in the back kitchen with black residue. Observed containers stored over the ice machine bin with food debris. CDI- All items moved to dish washing area for cleaning. REPEAT
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a utensil holder storing knives with grease and water inside. CDI- Knives moved for cleaning REPEAT |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking throughout the entire facility. CDI- EHS explained to PIC that items inthe facility that are held for more than 24hrs need a date marking label. PIC back dated some items that were prepped from 8/26. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of chemicals not labeled. One bottle in the dry storage area and one bottle stored under the meat prep sink. CDI- PIC labeled bottles. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Observed a box of philly meat and a box of frozen chicken stored on the counter near the grill. Advised PIC that items that are frozen should use one of the thawing methods such as thawing under refrigeration or under running water. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
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 several sauce bottles with no clear labels. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
Yes |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout the facility. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
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 several wiping clothes throughout the facility on top of prep surfaces and on containers in the dry storage area. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed a split gasket in the reach in cooler on near the front line. Observed a freezer chest with rust and split gaskets in the dry storage area. Gaskets need to be replaced. REPEAT. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
Yes |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep surfaces with sticky residue and build up of food debris. . Observed bottles of sauces that had been left out overnight with sticky residue. More frequent cleaning needed. REPEAT. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
Yes |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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 food build up in drains near the grill and under the three compartment sink. Observed general cleaning needed throughout the facility. |