| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager during the time of the inspection. A certified food protection manager shall be present at all times food is being handled. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
COMMENT: Food employee struggled to explain foodborne illnesses that shall be reported to the PIC (person in charge). Food employee was able to show EHS the health policy on the wall, however employees shall be trained often and understand the foodborne illnesses. CDI (corrected during inspection). Conversation held with employee on different diseases that are reportable. Encouraged manager to provide more frequent training. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
5-202.12 Provide at least 100F water at handsinks. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed back handsink blocked by trash can. Observed handwash by three compartment sink inaccessible (foot pedals were turned) and hot water foot pedal not able to be turned on. Hot water was measured at 54F. Observed no paper towels and hand soap at same sink. CDI. Handsink was unblocked. Repeat. Handsink was blocked at last inspection. I will verify compliance of this violation within ten (10) days. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
COMMENT: Observed unwashed pineapple above ready to eat prepared food. Keep unwashed produce below ready to eat foods. CDI. The unwashed produce was moved. Repeat. Half points not taken as was one item. |
|
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
COMMENT: Per conversations with front staff, blenders are cleaned once a day. Blenders should be cleaned once soiled and every four hours. Surfaces of utensils and equipment contacting TCS foods shall be cleaned every 4 hours. CDI. Had food employee clean the blenders in the three compartment sink. Did not observe heavy debris in blenders, no points as this was conversation and not observation at inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed one container of kale in flip top front cooler at 43F. CDI. Lid was closed and kale was cooled to 41F. Points will be deducted at next inspection if not addressed. |
|
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 kale yeah juice cooling in the walk in cooler in large container. CDI. Food employees separated juice into smaller bottles to cool more effectively. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
COMMENT: Observed in-use wiping cloth stored on sanitizer bucket not immersed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
COMMENT: Observed front cutting board beginning to show grooves that can prevent proper sanitizing effectiveness. Reseal the padded foam on the edge of the food prep surface near the blenders to prevent food accumulation. |
|
47
|
0.50
|
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 debris buildup on outside of reach in freezer. Observed debris inside reach in freezers in front prep area. |