| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P
*Observed a food employee switching between raw animal foods without washing hands. Observed food employee wipe hand with wiping cloth and returned to prep. Employee would change in task multiple times without washing hand and working with food. CDI- Food employee hands was rewashed properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf *Paper towel dispenser at back hand sink needs battery. CDI -Paper towels were placed near hand washing sink and discussed keeping paper towels accessible until dispenser is repaired. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
* The walk-in cooler had raw chicken above raw beef and in the prep unit there was raw bacon being stored above ready to eat foods. CDI- The items were reorganized in coolers. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
* Observed the can opener blade was soiled with food residue. CDI- The can opener was moved to the ware washing area.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
*Detail clean ice machine divider to include corners and top; microbial growth observed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*Observed pork chops in the hot holding cabinet at 127-133F degrees on the top and 137F degrees at the bottom. CDI- The food that was hot holding below 135F degree was voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 that a large container of dirty rice was overly filled and covered was placed in the WIC to cool. CDI-item vents and discussion was had with PIC that smaller portions would be more effective for cooling properly. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
*Observed multiple live roaches throughout the establishment. Under the hot cabinet, on the floor, filled the traps, and in the wall/FRP. Recommend increasing the frequency of pest control visits. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
*Observed a case of canned corn on the floor at the beginning of the inspection. CDI the case of corn was moved off the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed food employees without hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Observed that multiple wiping cloths being used to wipe surfaces were not being stored in an approved sanitizer. |
|
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 shall be maintained in good repair.
* Racks used to air dry clean dishes, racks holding chemicals under 3 comp, & racks in walk in cooler were rusted. Remove rust & reseal/paint to allow for easy cleaning. Observed torn gasket on walk in cooler and the top of the walk in freezer. Replace the gaskets. Replace all cracked equipment like scoops, containers, and utensils. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
*Fryer next to grill has build up of grease, and detail clean racks in WIC/WIF. Detail clean front of doors and gaskets on WIC & WIF. Detail clean top and underneath of fry station beside prep unit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair.
*Observed a leak at the 3-compartment sink. Repair the leak at the 3-comp sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
*Observed that the dumpster was wide open at the time of the inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used.
*Observed a unused grease trap that needs to be removed from the premises. There are soda bottle trays and other trash that needs to be removed near the unused grease trap.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Detail clean the floors throughout the establishment.
6-101.11 - Surface Characteristics: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Multiple FRP junctions were snapped or detached from the wall. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. * Cell phone & radio on shelf of dry goods. Food employee coat was stored on can rack. Employee drink cups being stored above the fryer station. Ensure employees have an area to store personal items. |