| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 food protection manager on site during inspection. Facility is new, and has until May 13, 2019 to obtain certification for all managers. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table. CDI: Drink relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee clock in and move straight to donning gloves for food prep. CDI: Employee corrected by EHS and employee washed hands, then donned gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at front handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sticker labels remaining on containers after washing. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili at 98F after 2.5 hours. CDI: Chili voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cooling in prep top cooler. CDI: Lettuce was used by end of inspection. Lettuce still in the bag was relocated to another cooler for rapid cooling. Observed several bags of turkey and ham above 41F and others above 45F. CDI: Items at 45F and below facility was able to cool down. Items above 45F were voluntarily discarded. Items are being stored all the way to the edge of reach in coolers, preventing proper air circulation. Items are also tightly packed and stacked on top of one another preventing proper air flow. EHS noticed a large amount of product in the coolers as well. EHS recommends reorganizing items as well as for store to consider more frequent deliveries and lower prep volumes per day (slicing more frequently) in order to help with cold holding issue. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 meatballs prepared today cooling in reach in while tightly covered. CDI: meatballs uncovered and moved to top of refrigeration to rapidly cool. REPEAT VIOLATION |
|
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 employee with unapproved jewelry (rubber bracelet) preparing food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with wet wiping cloths below 200ppm quat. CDI: Buckets refilled to proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Upon arrival, observed employee drink stored on rack above clean utensils. CDI: Employee relocated drink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed many severely cracked and damaged lids and containers stored as clean and holding food items. Utensils are no longer cleanable.
4-501.11 Maintain equipment in good repair. Observed laminate damage on cabinet door at self serve drink area. Observed shelving in reach in coolers chipping and rusting.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink in back kitchen in need of recaulking to the wall. |
|
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 spills on inside of cabinets at self serve area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed counter damaged on corner at register. |