| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration-
There was nobody present who is servsafe, and there was priority violations observed during the inspection. Person in charge is not trained on food safety enough to answer all of REHS' questions. CDI - REHS explained every violation to the person in charge.
Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (PF) |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) -
There is nobody who works at this establishment with a certified food protection manager certification through ANSI.
The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program, and they shall be present at all times food handling is occurring. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability-
The bathroom handwashing sink was out of soap. CDI - PIC replaced the soap during the inspection.
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (PF) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
Observed raw pork stored over cheese in the walk in cooler. CDI - Pork was relocated.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
The slicer that was not in-use was found with food debris on the food-contact area of the slicer. CDI - Slicer was moved to the 3 compartment sink to be cleaned.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf)
4-702.11 Before Use After Cleaning-
Observed a food employee clean the cutting board with a wiping cloth that was only wet with water and no sanitizer. CDI - Employee re-cleaned the cutting board with sanitizer.
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Cheese in the market display cooler were found at 43 degrees F. CDI - Items were voluntarily discarded due to them being there for longer than 4 hours. Cooler is not for commercial use so the facility is going to get rid of it rather than fix it.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-
Glass cleaner was found stored in an unlabeled bottle. CDI - PIC labeled the bottle.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf) |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-(A)
Observed food employee with no hair restraint while engaging in food preparation.
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- REPEAT
Observed wet wiping cloth stored on the cutting boards. Keep wiping cloths in sanitizer when not in-use.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
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-REPEAT
Ice build up observed on the door to the walk in freezer, a heat strip is needed to prevent ice build up on the door. The side display cooler is still out of order.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp.
4-402.11 Fixed Equipment, Spacing or Sealing- REPEAT
The divider between the wash and rinse compartments of the 3 compartment sink need to be resealed as there is a small gap in between the two where water can escape onto the floor.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D).
4-205.10 Food Equipment, Certification and Classification-
The open air display cooler is not approved for commercial use and is being used to store cheese. The reach in immediately next to it is rated for commercial use, but it states that it cannot be used for potentially hazardous foods, which there are in the unit.
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 American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices-
Facility's test strips for the chlorine and quat sanitizer are expired. CDI - REHS left the establishment with some to use while more are ordered.
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Dirty cardboard shelving was being used in the walk in cooler. Cardboard shelving cannot be used as it is not easily cleanable. Points maintained at half because all of the other items have been addressed.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair-
There is a gap between the wash and rinse compartments of the 3 compartment sink that causes water to leak onto the floor.
A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.11 Backflow Prevention (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Friday 6/5/26)
There is no air gap between each of the 3 compartments of the 3 compartment sinks and the drains underneath before it reaches the above ground grease trap. There is no air gap between the above ground grease trap and the drain that goes into the floor after the grease trap. REHS will return on Friday 6/5/26 to verify that a minimum of 1 inch air gap has been installed in each of these areas for a total of 4 air gaps.
Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Dumpster side doors found open.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
5-501.114 Using Drain Plugs (C)
Facility was using an improvised plastic drain plug instead of an actual drain plug. Obtain an actual drain plug.
Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
Water damaged ceiling tiles observed throughout the meat market. Corner baseboard missing by the prep table and walk in cooler.
Physical facilities shall be maintained in good repair.
6-101.11 Surface Characteristics - Indoor Areas (C) - REPEAT
The ceiling tiles in the mop sink closet are absorbent and need to be replaced with nonabsorbent ones like in the market.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.16 Drying Mops (C) - REPEAT
Mop found stored on the floor. A different mop found stored with the head upwards. Mop must be stored with the head downwards and not touching the floor. Discussed drilling a hole in the mop handle and placing a nail in the wall if the hangers don’t work.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |