| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Violations were noted of (A) A small bed was located in the drink service area; (D) employee routinely washing their hands; (I) properly sanitizing cleaned equipment and utensils; and (L) properly training employees in food safety. PIC must have proper oversight and active managerial control in the facility. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed an ashtray and cigarettes located in side the kitchen. The ashtray was removed. Smoking is prohibited inside the facility. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
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 employees were recontaminating their hands on the hand sink handles after washing. CDI - demonstration was provided of the proper handwashing technique.
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 an employee answering a call on his phone and going back to cooking without washing their hands. Observed employees going in and out of the kitchen without ever washing their hands. VR |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed the hot water did not work at the rear hand sink of the kitchen. VR
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels were not available at the front of the house hand sink. The explanation was that they facility doesn't use these handsink. All hand sinks must be properly equipment and in proper working order. Paper towels made available at the front hand sink. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple items in the walk-in were not covered. VR.
3-304.11 Food Contact with Equipment and Utensils - P Observed cabbage places directly on dirty laminate flooring used to cover shelves. Observed noodles were sitting on the 3 compartment sink which also contained dirty dishes. CDI - noodles removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the majority of containers and food contact surfaces were not clean to sight and touch. This included plastic bins, metal bowls, the meat grinder, the drill mixer, etc. Verification required. Facility must clean all of these items and started on the process during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage sitting out at 50F and noodles sitting out at 53F. CDI - noodles and cabbage moved to the walk-in cooler to cool. Time as a public health control would be an option for food held out for service. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Nothing in the facility is date marked. Facility was unsure when many items were taken out for use. Some had clearly been pulled out of the freezer on previous days but the PIC was unsure when. Items not date marked included cooked chicken, pork, and cut cabbage. Chicken and pork discarded |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sprayer filled with what the facility said was a cleaner. No label was present on the sprayer. VR |
|
35
|
1
|
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 several containers of dry goods were unlabeled. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed most dry goods had scoops with out handles that were buried in the dry goods. Provide scoops with handles. Facility staff was observed grabbing these to dispense dry goods in an unapproved manner. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most containers stored as clean were wet stacked. Facility must air dry before stacking. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in the kitchen and walk-in rusting and in poor repair.
4-101.19 Nonfood-Contact Surfaces - C Observed shelving covered with laminate flooring and cardboard. Neither of these are approved for use in a kitchen as a shelf covering to meet the requirements of this section. Both were also unclean and in poor repair. Observed the interior of the microwave in poor repair and appearing to have rust forming. |
|
47
|
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 the facility non-food contact surfaces including shelving and the exteriors of equipment in need of deep cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the hot handle a the 3 compartment sink leaking, the drain line for the 3 compartment sink held up by a #10 can, and the hot water not working at the prep sink or rear hand sink. Repair. |
|
53
|
0.50
|
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 clean. Caution should be used to minimize food exposure. Observed cleaning needed of floors, walls, and ceilings particularly behind equipment through the kitchen. Also cleaning needed of the bathroom floors. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed lighting out in the mens restroom. Repair as it is barely lit by the remaining light.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food commingled with food for service. Keep separate. |