| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFM on site or PIC on site at start of inspection. CDI: PIC/CFM arrived within 5 min of beginning the inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout kitchen based on repeated poor handwashing, repeated improper cold holding, repeated food storage issues, and improper dishwashing. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 employees re-contaminate hands after handwashing by not using a barrier to turn off the faucet. CDI: Employees rewashed hands. REPEAT VIOLATION
2-301.14 Wash hands after activities that contaminate them. -P Observed PIC come into kitchen area and begin to handle containers of food without washing hands. CDI: EHS directed PIC to wash hands and he did.
2-301.15 Where to Wash - PF Observed employee wash hands in food prep sink. CDI: Employee rewashed hands in handsink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink. Employee stated they use napkins on the end of the bar. Provide hand drying provision close to handsink. VERIFICATION REQUIRED
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee scrub pizza pans and then place them into the handsink for drying. CDI: Pans were moved to the 3-comp sink for proper wash, rinse, and sanitizing. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed apples and strawberries stored over ready to eat foods in sliding door cooler. Ensure that when produce is washed, stickers are removed and produce is removed from the original container.REPEAT VIOLATION VERIFICATION REQUIRED |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed employee wash pizza pans in prep sink and not sanitize them. Pans were then put away by PIC as clean. CDI: Pans moved to the 3-comp sink for proper wash, rinse, and sanitizing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding food at 42F-47F. CDI: Food above 41F was voluntarily discarded as no temperatures had been taken. Unit was holding an air temp of 43F. Observed food in deli cooler above 41F. CDI: Cooler was in defrost. Air temp came down to 39F during inspection. Food began to come down. Ensure that defrost cycle does not take food above 41F. REPEAT VIOLATION |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no date mark on goat cheese that will be held for more than 24 hours. CDI: Product date marked.
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 no date mark on Brie. Brie was cut on 7/30, per back ups in walk in. CDI: Product date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler holding food above 41F. Cooler is necessary for proper operation of establishment. Cooler must be repaired immediately. VERIFICATION REQUIRED. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around walk in area. EHS advised PIC to call pest control. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on slicer. CDI: Cloth moved to bucket with sanitizer. Observed wiping cloths stored in sanitizer below 200ppm quat. CDI: Bucket refilled with properly concentrated sanitizer. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sliding door cooler defrost allows food to go above 41F. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler fans with dust build up on them. CDI: PIC cleaned fans during inspection. |