| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf): Tomatoes and lettuce prepared today were tightly wrapped in the walk in cooler. Time/Temperature control for safety foods in the walk in cooler measured 46F-48F. Cross contamination was observed with employees utilizing single use gloves. The person in charge shall ensure that: (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; (M) Except when APPROVAL is obtained from the REGULATORY AUTHORITY as specified in 3-301.11(E), EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT;
CDI - All violations were addressed during the inspection |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): REPEAT In two door work top, raw chicken wings stored over onion rings. In the walk in cooler, multiple boxes of unwashed produce stored over ready to eat lettuce, tomatoes, and onions. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI - Raw chicken was relocated to the bottom shelf.
3-304.15 (A) Gloves, Use Limitation (P): Employee observed wiping a countertop with a sanitizer cloth from the bucket below them and then resumed food preparation without changing their gloves. A separate employee handled raw beef patties and then touched packages of buns without changing gloves. Discard gloves after a task is complete or any time they are damaged or soiled.
CDI - REHSI provided education that the employees discarded the contaminated gloves and washed their hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): REPEAT Two sauce bottles stored in the clean utensils bin with tape and label still present from previous use. Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI - Both bottles were placed at the three compartment sink to be washed and the tape was removed. REHSI provided alternative labeling options to preclude the use of the tape.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Ice machine has pink soil built up on the shield. Ice machines shall be cleaned at a frequency necessary to keep them clean or are cleaned according to the manufacturers instructions. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Diced tomatoes and cut lettuce in the walk in cooler was prepared at 11am. At 12:42pm, the tomatoes measured 47F and the lettuce measured 48F. At 2:10pm, the tomatoes measured 47F and the lettuce measured 48F. At 3:00pm, the tomatoes measured F and the lettuce measured F. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to (41F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
CDI - The tomatoes and lettuce were voluntarily discarded by PIC |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): All items measured in the walk in cooler were above 41F (see temperature log). Maintain TCS foods in cold holding at 41F or less.
CDI - All items were voluntarily discarded by PIC |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf): Walk in cooler is not maintaining foods at 41F or below. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.
CDI - PIC turned the WIC down and the ambient temperature is now 31F. Refrigeration mechanics arrived during the inspection.
3-501.15 Cooling Methods (Pf): Tomatoes and lettuce that were prepared today were tightly wrapped in plastic wrap. 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.
CDI - Tomatoes and lettuce voluntarily discarded due to temperature. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Time / Temperature Control for Safety Food, Slacking (C): Multiple bags of fries slacking on the prep shelving were mushy and no longer frozen. Frozen TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 41F or less or (B) At any temperature if the FOOD remains frozen.
3-501.13 Thawing (Pf): Fish fillets that were thawing were sitting in stagnant water in the meat prep sink. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
CDI - REHSI educated the PIC on proper thawing procedures and the fish was relocated to the walk in cooler. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): REPEAT pan of fish breading did not bear an identifying label.Cornmeal and flour containers are labeled, but flour container holds cornmeal and cornmeal container holds flour. Except for containers holding food that can be readily recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, spices, sugar shall be identified with the common name of the food. (Left at half deduction due to improvements) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Pan of fish breading placed on lower prep shelf without any covering. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): REPEAT Scoop stored with handle in contact with raw chicken. Store scoops with handles out of food to prevent contamination by the hands. (left at half deduction due to it being one scoop) |
|
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-REPEAT-C: Walk in cooler right fan is not functioning. Stopper in rinse vat of 3-comp sink does not work. Floors in walk-in cooler are rusting, and the metal strip needs to be replaced over the bowing floor panels to make a tight seal. Lower shelves of prep tables throughout are rusted. Coke machine near the ice machine is leaking from the CO2 compressor. Equipment shall be maintained in good repair.
4-101.19 Nonfood Contact Surfaces- REPEAT- The wooden cabinets under the front counter are absorbent and not easily cleanable. 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. Seal the wood so it is no longer absorbent and is easy to clean.
4-205.10 Food Equipment, Certification and Classification (C): The Frigidaire chest freezer is not ANSI certified for commercial use. 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. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.119 Warewashing Sinks and Drainboards, Self-Draining (C): Soiled drain board of the three compartment sink does not drain and retains water. Sinks and drainboards of warewashing sinks and machines shall be self-draining. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces C: REPEAT Cleaning is needed on floor in walk-in cooler, ceiling and fan guards in the walk in cooler, cabinets and shelves in the drive thru including cabinet under drink machine. Nonfood-contact surfaces shall be free of dust, dirt, food residue, and debris. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) REPEAT Left dumpster is missing its drain plug. Drains in receptacles and waste handling units for refuse, recyclables shall have drain plugs in place.
5-501.111 Area, Enclosures and Receptacles, Good Repair (C): Left dumpster is rusted out along the bottom and created a long hole along the seam. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C): Both handsinks in the food prep area need to have a waste receptacle. An inside storage room and area, outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods-C: REPEAT Gray flooring is bowing up near drain. Repair holes in walls throughout the facility. Physical facilities shall be maintained in good repair.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C): REPEAT Public and employee restroom do not have coved bases installed. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).
6-202.19 Outdoor Walking and Driving Surfaces, Graded to Drain (C): REPEAT Standing water present in the rear, left corner of the parking lot near the tree line. Exterior walking and driving surfaces shall be graded to drain. |