| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. CFPM arrived 30moins after inspection started.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no PIC with food knowledge during inspection, due to the high number of violations would say there needs to be better managerial control. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF Observed 2 food employees washing hands at the 3-comp sink. CDI-EHS intervened and they washed hands at the handsink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed 2 large water pitchers in the handsink, could not access handsink. Observed no soap at handsink. Observed soap in the bathroom in a cup. CDI-Food employee moved pitchers of water and provided a large pitcher of soap, which is not easily accesible due to the size of soap.
PIC did not sign due to Covid protocols |
|
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 no sanitizer made for the day, 0PPM in the bottle adn they had been prepping since 8am. CDI-PIC made 100PPM bleach/water. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked yams and collards sitting on the stove top at 89F, 90F. Food employee said they made them at 8am, finished at 9am. If they were cooled down to 135F in 1 hr, they did not reach 2 hour cooling parameter to 70F. CDI-PIC voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obsevred 6 different items in the hotbox below 135F. Hot box was set to 108F and food employee did not know what temp it needed to be. CDI-PIC reheated food to 165F and turned up hotbox to 155F. |
|
21
|
1.50
|
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 Obsevred no DM in whole facility. PIC said they go through it in 1-2 days. CDI-PIC DM. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed soap over RTE drinks in the dry storage, observed comet stored over a prep top. CDI-PIC put both on the floor away from food. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies in the kitchen. |
|
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 several boxes of rice and drinks in the dry goods on the floor. |
|
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 ice building up in the freezer shelves, freezer lid broken and falls off. |
|
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 WIC shelves with food debris and build-up. WIC had red liquid on the floor (from thawing?). Oven hood with grease. In need of cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed only handsink in the back with water coming out at 125F, this is a burn hazard and makes it hard to properly wash hands. VR REQUIRED 2/5/2021. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 wall by the 3-comp breaking around the seal. Water leak in the ceiling in the dining room and the in the kitchen. Ceiling tiles with water damage and bending.
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. Floors, walls, ceiling in need of cleaning. |