| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (K) Person-In-Charge Duties (Pf) - The sanitizer at the 3-comp sink has not been working for the past 2 days. (K) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. CDI - The Person-in- Charge (PIC) was able to fix the issues during the inspections, after assistance from other staff members. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11(A) Using a Handwashing Sink - Operation and Maintenance (Pf) - The hand sink was blocked because a container of produce wash was in the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - The item was removed from the sink |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - The sanitizer solution was not first connected because the connecting nozzle was broken. Once adjusted, it was dispersing enough solution, thus measured at 0ppm solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 F, (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. CDI - After being instructed, the PIC was able to make a sanitizing solution with the correct ppm. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - There were 2 whole melons in the 3-comp sink on the sanitizer side. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) - There is a knife stored at the handwashing sink. Hand sinks are considered soiled surfaces. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
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 (C) REPEAT with improvement - Replace the produce wrap pad, which is ripped and torn. Equipment shall be maintained in good repair. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) REPEAT- The wash, rinse, and sanitize-side drainboard of the 3-compartment sink is soiled with produce sticker residue. The compartments of sink, basins, or receptacles for washing and rinsing equipment, utensils, or raw foods shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least daily. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) REPEAT - Ceiling fans are dusty in the walk-in cooler (WIC) and produce prep room. Light fixtures are dusty in the walk-in cooler. Nonfood contact surfaces shall be free of dust, dirt, food residue, and debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap (P) - The air gap at the 3-comp sink is 0 inches. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. CDI - The PIC was able to tighten the spring on the spray hose. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 (B) Cleaning Receptacles (C) - Cleaning needed around the dumpster. Soiled receptacles and waste handling units for refuse, recyclables, and returnable, shall be clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT - Cleaning is needed on the floor in the WIC with food debris, and under the 3-comp sink. Physical facilities shall be maintained clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11 (B) Designation (C) REPEAT - Employee drinks stored over Produce items in the WIC. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI - The person-in-charge moved the items to a better location below all produce food items. |