| 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. Observed that PIC is certified food protection manager, but is still struggling to understand and recognize food safety. PIC and food employees are uneducated about food safety. Repeat items were not fixed from last inspection and more violations occured this inspection. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
Observed that during the inspection PIC did not have employee health policy; PIC and employees are uneducated about employee health policy. CDI - attached employee health policy to the email that I am sending this inspection report to; educated PIC about the importance of employee health policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed that employees did not wash hands before donning gloves or between glove use. CDI - instructed to wash hands and educated on when to wash hands. REPEAT VIOLATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed that one handsink did not have soap in the soap dispenser. CDI - PIC provided soap to the dispenser. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed carrots that were not safe to consume. The carrots were covered in black mold and were decomposing in the container they were in. CDI - discarded product. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed cooked product that was uncovered, underneath raw beef. CDI - placed product to a safe position in the walkin cooler and educated about food protection and storage order.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple products in the walkin cooler not covered. CDI - placed covers on the products. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed all equipment and utensils on the storage rack with food debris all over the equipment and utensils. CDI - advised to clean immediately; sent through 3 compartment sink. REPEAT VIOLATION |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salsa in plastic containers sitting on the table top at room temp (refer to temp chart). REPEAT VIOLATION |
|
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 splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the freezer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer rags not stored in the sanitizer buckets. Observed that the sanitizer rags and the solution were soiled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed that equipment wet stacked on the storage rack. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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 nonabsorbent. Observed food in the reach in cooler stored in trash bags; unapproved source to hold food in.
4-101.19 Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Observed non food contact surfaces, handles of utensils, scored and not easily cleanable. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility does not have test strips to test for proper chlorine concentration. VR |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mops stored in dirty mop water.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris and residue on walls and floor throughout facility. Example: if paper towels for handsinks are not going to be stored in their dispensers, then the counter tops and racks that they are stored on need to be clean and free from contamination so food employees won't recontaminate hands when drying hands. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed sweaters throughout facility around food and equipment storage. Observed food not covered stored in the same container as medicine and cigarette lighter. |