 | | | |
| |
|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) REPEAT- Observed employees handle their phone and take someone's order at the POS system, then begin working on orders without washing their hands first, this happened throughout the inspection. Observed food employee scracth their face and touch their hair and then begin preparing orders without first washing their hadns. Almost all food employees were observed turning the faucets off with their bare hands after washing them. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES P and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); P
(D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;P
(H) Before donning gloves to initiate a task that involves working with FOOD;P and
(I) After engaging in other activities that contaminate the hands
CDI- REHS spoke to manager and manager began directing employees to wash their hands and to turn the faucets off with the paper towel to avoid recontaminating hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Observed employee use the handsink to rinse off pieces for the coffee machine. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) CDI- Education provided on proper handsink use. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)- Facility is holding the Half & Half in a carafe at the self service station on time. The time label on the half & half had a discard time of 12:00pm, this was observed around 2:00pm. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P)
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (Pf)
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (P)
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. (P)
CDI- Person in charge voluntarily discarded the Half & Half. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P)-REPEAT- A sanitizer bucket was stored next to coffee by the handsink at the beginning of the inspection. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(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.
CDI- Person in charge moved coffee. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)- The door to the establishment was left opened for the majority of the inspection and allowed flies to enter the premises. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C). |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)-REPEAT-Food employees did not have on a beard guard or hair restraint during today's inspection. (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.
2-303.11 Prohibition - Jewelry (C)- Observed a few employees working and preparing drinks with bracelets on. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed multiple wet wiping cloths by the espresso machine and on the counters throughout. Hold in-use wiping cloths in sanitizer between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) REPEAT- Observed both ice scoops in the ice bucket with the handles laying in the ice. 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.
Points maintained at half. Did not see any utensils stored in water below 135F today. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT- Torn gasket noted on the glass door cooler by the Ice machine. Several storage cabinets have damaged or missing handles. Equipment shall be maintained in good repair.
Points maintained at half, items noted on the last inspection have been addressed.
4-205.10 Food Equipment, Certification and Classification (C)- The glass door cooler by the ice machine is labeled for bottled and packaged items only and during the inspection opened packages of cheese and fully cooked bacon were noted. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT- Baseboard and corner guard damage noted at the mop sink. Noted a few holes in the wall behind the 3-compartment sink that need filled in. 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.
Points maintained at half for improvement. Work orders for the repairs have been replaced. |
|
| |
|