| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P, Pf. - Observed PIC unable to discuss all aspects of the employee health policy. No written policy of the 2017 food code adoption required Health policy available during the inspection. CDI- Per state guidance EHS provided PIC with a new employee health policy with no point deduction to occur. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed PIC unable to provide a written clean-up vomiting and diarrheal plan. CDI- Per state guidance EHS provided PIC with a written clean up vomiting and diarrheal event form. No point deduction to occur. However, if PIC can not provide documentation during the next inspection point deduction will occur. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled dishes and pots stored in front of the handsink. Observed raw shrimp tail in handsink. CDI- Items moved from hand sink by PIC. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed PIC stating shrimp was fully cooked at 140F. CDI- PIC had employee finish cooling shrimp to 145F-150F after instruction was provided by EHS. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed beans, cheese, sour cream, pico, diced tomatoes, cut lettuce, ham, and hot dogs all above 41F. See temp chart. EHS observed prep unit functioning at 49F. PIC voluntarily discarded the items. A VR will occur no later than 10/9/21 (72 hours) to ensure all TCS foods are kept at 41F or below. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
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- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed green salsa and red salsa made today according to PIC without a date. PIC stated the item will be kept another day if not sold today. CDI- PIC was able to properly date mark items. |
|
28
|
1
|
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.-Pf- Observed raid spray with the instructions for use to be inside household only. CDI- PIC voluntarily discarded the items. |
|
37
|
0
|
Food properly labeled: original container |
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.- REPEAT- Observed several in use squeeze bottles of oil not labeled. CDI- PIC labeled items. NOTE: Point deduction did not occur since item is low risk and PIC made correction. However, if violation occurs during the next inspection point deduction will occur. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several flies throughout the MFU.
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open during the inspection without protection from out door pests. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed prep unit functioning at 49F. Observed cold holding equipment gaskets torn and in poor repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
|
49
|
0.50
|
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 cooking equipment, cold holding equipment and shelving in need of cleaning due to heavy food and grease residue build up. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P- Observed spray arm below the flood rim level. A VR will occur no later than 10/9/21 (72 hours) to ensure spray arm is above the flood rim level.
5-304.13 Protecting Inlet, Outlet and Hose Fitting- Observed grease water inlet not in use and not protected. Replace cap. |