| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing sink-
The back hand sink was blocked off by the overflow delivery due to the holiday. A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use.
CDI, EHS explained the importance of having access to the hand sink at all times. The items were relocated. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P)
The dish machine was ran several times and was measured at 0ppm. The line was split and corrode. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
CDI, PIC contacted his DO who was able to bring a new line during the inspection
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Splash and spillage observed on the coffee mugs next to the soda machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, removed from the line and placed at the 3-compartment sink to be washed rinsed and sanitized.
4-602.11 Equipment Food-Contact Surfaces and Utensils-
The back corners in both ice machine and chest required cleaning. Black build up observed forming on the walls and crevices. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: At a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Build up had not reach the ice. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed a Ziploc bag of chili without a date mark indicating when the chili was made or prepared. All TCS food held in the facility more than 24hours shall be date marked.
CDI, the correct date was added. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control- Pf - REPEAT-
Eggs held on TPHC above the grill but time was not recorded. When using time as a public health control, the food shall be marked to indicate the time it was removed from cold holding or the time the food must be discarded.
CDI- PIC states they pulled a new container of eggs out at 7:00 am. The time was added to the board |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)
Observed outdoor lighting coming in from the bottom of the back door. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.
Add a door sweep to the bottom of the door frame |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) REPEAT
Ice scoops were stored in holders that were visibly soiled with black build up. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Clean ice scooper more frequency |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Overflow of supplies for the holiday was found on the floor and on bread crates throughout the facility. In addition, a new shipment of clean linen was stored on the floor. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT
The faucet on the front hand sink was loose and several handles to knives and spatulas were melted on the make-line. Maintain all equipment in good repair and proper adjustment. Repair or replace the list items |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - REPEAT-
Cleaning needed throughout the kitchen. In particular in the drawers, cabinets, coolers, gaskets, under the flat top and work spaces. The crevice of the flip top require detail cleaning. Pink slime was growing/dripping in cabinet under ice containers. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles- C
Both dumpsters had side doors open during inspection. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
An employee beverage was stored with condiments on the front line. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
Store drinking on the bottom shelf and away from any food or food contact surfaces. |