| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C. No certified food protection manager present in unit during inspection. PIC on site is not a certified manager. REPEAT - 2 point deduction |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee donning food handler gloves to prepare breakfast items with no associated hand washing after performing cashier duties. Observed employee crack raw shell eggs and then don clean gloves with no asociated hand washing. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed. When donning gloves to handle food after cashing out customers, hands must be washed prior to putting on the gloves. Hands must also be washed after handling raw animal foods like raw shell eggs before donning clean gloves.
2.0 point deduction |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand wash signage posted at either hand wash sink in kitchen/bar area. Signs provided by EHS during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Dish machine with less than 50ppm cl in final rinse. PIC to call for service. Location is using single service items. All utensils and small wares are to be washed in 3 part sink until machine repaired and sanitizing at proper levels. Return visit required
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy organic buildup and splatter observed in bulk ice machine. Clean frequently to prevent buildup.
4-702.11 Before Use After Cleaning - P. Observed food contact surfaces not sanitized before use. No sanitizer solution available in establishment and PIC unaware of how to make or test sanitizer solution. Cutting boards used with TCS foods wiped down with wet cloth but not cleaned/sanitized throughout use. Steaming wand wiped down with wet visibly soiled wiping cloth but not cleaned/sanitized throughout use. CDI - EHS showed PIC how to set up and test cl based sanitizer solution since there was bleach on site. PIC to use sanitizer solution to with cleaning of in use food contact surfaces at least every 4 hours and to sanitize items that are cleaned in the dish machine until repaired and dispensing properly.
1.5 point deduction |
|
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. Observed various milk and nut milk products with elevated temperatures in front line reach in cooler. See chart. CDI - Items opened greater than 4 hours discarded. PIC to monitor cold holding in the cooler as the cooler appears zoned with items on left side with higher temperatures than items on right side. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed “water bean sauce” which is mayonaise based sauce made in house with no date labeling present. No information available on other ingredients in sauce and PIC unaware of recipe except that is similar to shrimp sauce. CDI - PIC applied date mark. Ensure all TCS foods prepared in house or opened and kept on site longer than 24 hours are date marked. |
|
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 spray bottle of liquid PIC identified as bleach solution for disinfecting customer area table tops with no labeling or identification. CDI - PIC corrected. Label all containers of chemicals.
7-206.11 Restricted Use Pesticides, Criteria - P. Observed household Raid brand ant and roach killer present in facility. CDI - PIC discarded. Do not use household pesticides. Only pesticides approved for commercial food establishments may be used. Contact PCO for pest control needs. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk container of sauce PIC identified as Waterbean Sauce with no identification present. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various cases of syrups stored on floor in back of house area from previous day’s delivery. Store all food at least 6 inches off of floor to prevent contamination. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing watch. Remove jewelry and watches from wrists when handling food. REPEAT 0.5 point deduction |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on equipment surfaces in front and back areas. No sanitizer solution available during inspection for wiping cloth storage. Once a wiping cloth is used, place it in sanitizer solution to be used again or remove it to soiled linen area. 0.5 points |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed bulk ice machine scoop laying inside of ice bin with handle in direct contact with the ice. PIC noted that this is where the scoop is routinely kept and that they do not have an alternate storage practice for the scoop. Store scoops in a sanitary manner so that the handle does not contact the food or in a clean container. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups on customer service countertop stacked high out of dispenser and others not placed into dispenser with no method of protection in use. Keep single service items protected either in dispensers or in plastic sleeves to prevent contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup and splatter on various non-food surfaces including under counter areas and exteriors of some equipment items. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed buildup and debris accumulation on flooring under/behind equipment and at baseboard/floor junctions throughout front and back of house areas. |