| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. -Pf Observed no one onsite with Food Protection Manager certification while also having several priority violations. Ensure there is someone onsite CFPM and/or no priority violations. CDI - Each priority violation corrected individually, see below violations. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager -C Observed no one onsite with FPM certification. Ensure someone is onsite is CFPM. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed establishment with no employee health policy. Ensure there is a policy in place and food employees are aware of symptoms and illnesses listed. CDI - EHS providing copy of policy, PIC to train staff and post if needed. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 - Clean-up of Vomiting and Diarrheal Events. -PF Observed no vomit diarrhea clean up plan onsite. Ensure there is a plan in place for cleaning up event. CDI - EHS providing plan via email . |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 - Cleaning Procedure. -P Observed food employee rinsing hands, no soap applied, when attempting to hand wash. Ensure employees are washing hands using the appropriate procedure: wet hands, apply soap and scrub for 15 secs, then rinse and turn off faucet with paper towel. CDI - Education provided. PIC to train staff on hand washing.
2-301.15 - Where to Wash. -PF Observed food employees using 3-comp sink for hand washing. Ensure hand sink is used for hand washing. CDI - Education, PIC to retrain staff. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat (RTE) food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee using bare hands to season and plate RTE French fries. Ensure single-use gloves or a utensil is used when contacting RTE foods. CDI - Education, fries discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. -Pf Observed large rolling trash can blocking hand sink in kitchen. Ensure there is access to hand sink at all times. CDI - Trash can moved. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food-contact surfaces shall be sanitized before use and/or after cleaning. -P Observed employee washing containers but not sanitizing them. Ensure multiuse utensils are sanitizing after being washed. CDI - Education, item moved to dish. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. -P Observed sliced cheese in cold well above 41F. Ensure TCS foods maintain 41F and below. CDI - Cheese discarded, EHS advising to keep cheese in flip top cooler, not in cold well. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -PF Observed RTE rice, grits, chili in walk-in cooler missing date label. Ensure TCS foods area date labeled with make date if they stay in establishment overnight. CDI - PIC aware of make date, dates to be added. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -PF Observed several pesticides in establishment not approved for commercial food service use. Need to discontinue and use approved options. CDI - Education, PIC to discontinue use. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. -C Observed wiping cloths sitting out on prep surfaces. Once used, need to keep wiping cloths in sanitizer of appropriate concentration. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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. Handles located in breader, RTE rice, RTE grits. Need to leave scoop handle out of product. Eliminate use of bowls, cups as scoops. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. -C Many single-service boxes stored with food contact portion facing up. Need to invert to protect food contact surface. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices -PF No test strips found during inspection. PIC stated test strips were here but got misplaced. Verification Required |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water. -C Grease receptacle stored in grass. Need to relocate to paved area of parking lot. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed many personal food items and belongings being stored commingled with restaurant items/food. Need to separate and place all employee items on bottom shelves. Recommend bus tubs that are labeled. |