| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
2-102.12 Certified Food Protection Manager - C No one in facility present with Certified Food Protection Manager Certification or food safety knowledge. Facility had 210 days from permitting date to obtain certificate. Permit was given on February 26th, 2019 which is currently past 210 days from permit date. As noted on last inspection, points deducted. Repeat violation. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at multiple handsinks. CDI soap supplied.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at a couple handsinks. CDI. Paper towels provided. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Several foods in walk-in cooler including raw fish, ready to eat cooked pork, raw chicken, and raw eggs being stored improperly. Foods must be stored according to final cook temperature. Foods were rearranged and education on expected storage provided. Repeat violation. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer observed with lettuce debris from night before inspection and is not being cleaning frequently enough. Clean slicer at least every 4 hours. CDI. Slicer sent to be cleaned in dish area. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Cooked pork found in walk-in cooler cooked last night at 54F. CDI. Food was discarded. Repeat violation. If repeated on next inspection, full point deduction will be taken. Repeat violation. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ensure including the first day of prep, the foods get a total of 7 days before discarding. Multiple items including cooked beans, rice, chicken, pork, ground pork, and cut cabbage found from previous prep dates with no date marking. Items are being cooked and place in freezer for weeks without date marking. CDI. Food discarded. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
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 Cooked pork found cooling from last night at 54F is being cooked in pot then placed in walk-in in dense pot with lid on. Ensure to loosely cover foods or use other approved methods to rapidly cool foods. CDI. Food discarded and education provided. Repeat violation. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple bottles near cook line bearing no labeling. Repeat violation. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Unpackaged food shall not contact undrained ice and
water. Observed cut lettuce in standing water in flip top. Repeat violation.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of uncooked beans and oil being stored on the floor near walk-in cooler. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Both food employees observed with no hair restraints. Obtain hat, visor, hair net or other approved method. Repeat violation. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls with no handles and spoon handles submerged in container of beans, and raw chicken. Repeat violation. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes are being washed and left in three compartment sink to dry overnight. When observed, dishes were still wet stacked together. Emplyoee was also observed towel drying mentioned dishes. Ensure to allow for air drying. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Gaskets observed torn on walk-in cooler and freezer doors. Replace gaskets. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-301.13 Drainboards - C Facility is storing clean dishes in far left and far right compartment of 3-compartment sink to air dry using the middle compartment to hold soiled dishes. Drainboards, shelving, or tables large enough to accomodate all soiled and clean items that may accumulate shall be provided for items before cleaning AND after sanitizing. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fryer contains heavy build up of grease. Flattop grill contains food debris from night before. |