| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.13 - Handwashing Aids and Devices, Use Restrictions: Sinks used for other purposes other than handwashing, may not be provided with the handwashing aids and devices. Observed soap on prep sink prep area. Ensure handwashing aids are not kept in sinks that are not meant for handwashing. CDI- PIC moved equipment.
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Observed handwashing sign missing in women's bathroom and sign torn in men's bathroom. CDI- EHS provided handwashing signs at the end of inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf Observed trash bags held in same rack as clean dishes. Trash bags was not directly touching any utensils. CDI- PIC moved trash bags from area. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P): Maintain TCS foods in hot holding at 135F or above.
Observed chicken and mash potatoes in hot holding cabinet at 110F and rice in front steam table at 109F. CDI- PIC reheated food items in each station to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less . Observed several food items kept in cold drawers under grill at temperature of 46-47F. See temp chart. EHS suspects unit is down. CDI- Drawers had just been restocked at 10:00 am. PIC moved items to WIF to quickly cool. Items that were left overnight such as raw chkn and prepackaged ham were voluntarily discarded. See line item 33 for equipment. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf Observed container cheese meant to be in ice bath. Observed soup cooling in prep sink with no ice bath. CDI- EHS educated staff to ensure container is at least half way into ice to maintain cold holding and or help with cooling method and employee did so.
Observed chicken cooling in WIC with container lid shut on top. Ensure open lid to allow air to flow into product. CDI- PIC opened lid on container
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed cold drawers under grill with an ambient of 56F. Digital Thermometer on equipment was not working, temperture was recorded with EHS thermometer. Place work order. VERIFICATION IN 10 DAYS. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed cold drawer gasket torn. Replace.
4-202.11 - Food-Contact Surfaces: Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf Observed mesh colanders hanging on back wall with holes in mesh. Observed lid for breading cracked. Ensure when no longer smooth items are voluntarily discarded to avoid contamination. CDI- PIC voluntarily discarded colanders and lid
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Observed black chest freezer by hand sink area that is not commercial. PIC stated that WIF was not working last week and put emegercy chest freezer to help. PIC states that chest freezer will be removed by end of week. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Observed all gaskets throughout establishment in need of cleaning. Ensure proper cleaning to avoid debris accumulation. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. REPEAT. Continue cleaning the facility as needed underneath equipment and shelving as some debris is present. Observed debris accumulation under equipment and under fryer grease accumulation. Clean establishment thoroughly to avoid food debris/ grease accumulation.
Observed WIC floor beginning to lift and create gaps in flooring allowing debris to get trapped in between panels. REPAIR.
Observed sinks throughout establishment missing caulking on top edge. Re caulk sinks. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: 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. Observed employee personal items in dry storage area. (cup on top shelving rack). Assign designated area for employees to have personal items away from establishments to prevent cross contamination EHS recommends keepign bin on lower shelf stating "Employees Only" to create designated space. REPEAT |