|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - The food establishment shall have written procedures to follow when responding to vomit or diarrheal events that involve discharge of related matter to surfaces in the facility.
*Facility does not have a written procedure.
CDI- Provided copy to PIC. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*Observed uncooked chicken stored above uncooked steak and sausage, uncooked ground beef above uncooked steak, and uncooked ground beef above uncooked steak on the speed rack. On prep table, uncooked chicken was stored above ready to eat ham. Ensure proper storage order of final cook temperatures is followed. Trays of pigs feet in walk in cooler were stored uncovered. Food needs to be kept covered when not being prepped.
CDI-Items were rearranged. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P
*Meat was being prepared at 3 compartment sink where dispensers of sanitizer and detergent were on the wall above the sink. Discussed with PIC alternative methods for storing chemicals when preparing food using sink. Dispenser can be moved below the 3 comp when food is being prepared.
CDI-Discussed with PIC and they advised they will relocate chemicals and dispenser so they are not above sink so it can be used for food prep. Meat was removed |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
*Multiple employees handling food were not wearing beard guards. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
*Observed meat pieces on sides of single use trays throughout kitchen and walk in cooler. Reccomend covering trays with a curtain or separating trays until needed to protect trays from meat contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Several bins storing food are cracked and need to be replaced. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: 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.
*Floor drain in kitchen is cracked and needs to be replaced. Several holes observed in FRP.
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.
*Observed heavy dust buildup on fans in kitchen. |
|
56
|
0
|
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 can drink sitting on shelf above 3-compartment sink with single-use trays.
CDI-Drink was moved.
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled.
*Light intensity in walk in freezer was 4 foot candles. Increase light intensity in this area to at least 10 foot candles. |
|