| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed debris in handwashing sink. CDI - EHS provided guidance on the limitations of handwashing only sinks. REPEAT -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw out of original packaging in WIF. CDI - PIC re-stored proper storage order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple squeeze bottle lids with food buildup being stored as clean. CDI - PIC voluntarily discarded all affected items. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken wings being held in basket at fryer at 102F. CDI - PIC reheated chicken wings to meet 135F requirement for hot holding. EHS discussed with PIC placing wings on 4hr TPHC going forwards and provided TPHC form. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of Ranch and blue cheese above 41F per manufacturer product needs to stay under refrigeration. CDI moved to WIC to quickly cool. REPEAT -3- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed 1 can of Raid not labeled for commercial food service use on shelving next to mop sink. CDI - EHS educated limitations on pesticide usage and re-located can to office. Only approved pesticides and pest control methods shall be used in the establishment. |
|
33
|
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 stacked, large, and densely packed tubs of raw chicken wings in WIC cooling at an inadequate rate. See temperature observations. PIC stated they had been placed in WIC morning of inspection at 10 am. CDI - PIC removed lids to allow proper airflow. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several shakers and squeeze bottles without Lables to identify contents. REPEAT -1- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a damp wiping cloth on bottom shelving below juice machines. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelving and floor with visible food debris. PLEASE remove all cardboard lining shelving, prep tables, and floor. -REPEAT- -1-
Observed ice machine with black buildup in areas that do not come in contact with ice. Ensure frequent cleaning to prevent accumulation of buildup.
4-501.11 Maintain equipment in good repair.
Observed prep unit with door and gaskets in disrepair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed WIC shelving with buildup of food residue and rusting. More frequent cleaning, resurfacing, or replacing required. REPEAT -0.5- |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed outside dumpster with doors ajar at time of inspection. REPEAT -1- |
|
55
|
0
|
Physical facilities installed, maintained & 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 facility in need of cleaning throughout due to food splash, black buildup in hard to reach areas and accumulation of dust in some areas. |