| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed two third party vendors walk in the permitted kitchen without being authorized to do so. Each of these individuals did not wash their hands and completed tasks such as scooping ice and entering the walk in freezer to obtain food items. CDI- PIC was informed of the violation. The business manager of the park expo was also informed of the violation. Only employees associated with the permit may have access to the kitchen. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed several employees enter the kitchen and don gloves without washing hands. These individuals donned gloves and attempted to portion out ribs. Also two unauthorized individuals entered the kitchen without washing their hands and obtained ice.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed one employee wash hands properly however she used her bare hands to turn the faucet off. CDI- PIC was informed of the violation and after instruction EHS observed proper hand washing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a kitchen handsink with ice dumped inside. Also observed a soiled towel stored in the liberty handsink. CDI Items were removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage and transport using covered containers, intact wrappings, or packaging.- Observed items being transported to the liberty kitchen without covers. PIC informed all kitchen staff to cover the food. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Through conversation utensils used to serve RTE TCS foods were used at 9 AM. At 1:20PM the same utensils were being used. Ensure every four hours utensils are swapped out or washed, rinsed, and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed pork at 119-75F that had been cooling since 8:30. CDI- At 10:20 the items were reheated to 171F. Ensure all food that is cooked and attempted to be cooled is cooled properly to meet the cooling parameters. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a sanitizer bucket in the liberty hall not labeled. CDI- PIC labeled the container.
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed Cl sanitizer well above 200 ppm Cl and bleaching the test strip. CDI- PIC diluted the sanitizer to 50 ppm Cl. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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. -Pf- Observed pork and ribs in a deep container and covered in the walk in attempting to cool since 8:30 am according to the PIC. Some pork ranged from 50-67F and other pork ranged from 75-119F. CDI- PIC portioned all items into smaller containers and left uncovered in the freezer to quickly cool. At 10:20 the only item not below 70F was a pan of pork. This item was reheated to 171F. Ensure active and vented cooling methods are being used to cool cooked TCS foods. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed kitchen staff without a thin probe thermometer. CDI- PIC had an employee obtain a functional thin probe thermometer before the end of the inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the facility.
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back kitchen door open during the start of the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee portion ribs out while wearing a bracelet and diamond ring. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.- Observed several hot warmers non-functional in the cafe kitchen. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed three-comp sink faucet detached from the sink in the cafe. With the faucet broken the sink functions as a two comp sink. CDI- PIC replaced the faucet during the inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris and grease residue on cookline equipment, storage racks, and handles of equipment. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.- Observed faucet detached from the 3-comp sink in the cafe. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks.- Observed kitchen handsink and liberty handsink without waste bins.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed litter stored around the outside dumpster pad. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.- Observed a non-functional grill and cold holding display case in need of removing from the permitted space.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. - Observed base boards provided for the freedom hall kitchen near prep sink, 3-comp sink, and can wash. Facility is working on other coved base board issues according to facility maintenance. However, baseboards are needed in the cafe kitchen baseboards near the cookline equipment. Freedom hall kitchen is needing base boards with a coved base on other walls.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed food debris build up in hard to reach areas. Hard to reach areas are located behind and underneath cookline equipment and underneath racks in cold holding equipment.
6-201.17 Walls and Ceilings, Attachments - C- EHS observed several handsinks in need of re-sealing or caulking due to damage. |