| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
No CFPM at time of inspection and priority items were observed during inspection.
2-102.11 Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or
(B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf
Corrected during inspection by addressing priority items as observed. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
No CFPM at time of inspection.
2-102.12 (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
Employee food and drink observed on prep table and inside refrigerator with food for customers.
2-401.11 (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
Corrected during inspection by moving to designated area. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
Back handwashing sink is blocked by cart at onset of inspection.
5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf
Corrected during inspection by moving handwashing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Multiple utensils stored clean had food residue inside them.
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
Corrected during inspection by moving utensils to warewashing to be properly cleaned.
Ice machine dispensing spout is clean, however the plastic guard inside needs to be cleaned more frequently.
4-602.11 (E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned:
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Case of cleaner stored over juice in dry storage.
7-201.11 POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. P
Corrected during inspection by moving to bottom shelf below all food. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Keep dry ingredients at smoothie station fully covered.
3-305.11 (A) FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
No hair restraints observed worn during inspection.
2-402.11 (A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
Wiping cloth buckets observed stored on floor. Keep on bottom shelf of prep tables.
3-304.14 (E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Excess water in utensils stacked above 3 compartment sink. Utensils need air drying time prior to stacking.
4-901.11 After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
Keep single service items off floor of dining room, case of cups stored on floor. Multiple single service items need to be inverted to protect their food contact surface.
4-903.11 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(3) At least 15 cm (6 inches) above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Multiple shelving units need to be replaced as they are rusted and in poor repair. Cabinetry is in poor repair and needs to be repaired.
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
Secure and seal equipment that has separated from the wall and needs to be recaulked.
4-402.11 (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
Though facility has removed them from the boards and moved to prep surfaces, the food safe menu stickers are still being used as a cutting surface, making them scored and no longer easily cleanable.
4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Though improved, cleaning needed on sides and interiors of equipment. Cabinerty needs cleaning.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
Though backflow preventor was installed, it was done so on the side without the hose. The backflow preventor is intended for the hose.
5-203.14 A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. P
Corrected during inspection by attaching hose to correct side. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
Though improved, shared dumpster area needs to be cleaned.
5-501.115 A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Though improved, cleaning still needed throughout facility, especially in prep area around turbochefs and on walls in facility.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Monitor grout, standing water observed in area near ice machine. Repair damage to wall behind make unit.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
Personal items need to be stored in designated area. Purse observed above prep area at onset of inspection.
6-501.110 (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Corrected during inspection by moving to designated area. |