| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed multiple employees handling and prepping food upon arrival, though neither hand sink was supplied and usable. Food employees do not dispute that their hands were unwashed before beginning service. EHS educates staff present on proper handwashing and will make a return visit to observe proper hand washing. 3 day VR required. (-2) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at either hand sink upon arrival. CDI- PIC brings container of hand soap to hand sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either hand sink upon arrival. CDI- PIC supplies paper towels at hand sink. (-1) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener encrusted with food debris. EHS also observed several dishes stored as clean with visible sticker and/or food debris. PIC removes can opener for recleaning, 10 day VR still required. (-1.5) |
|
23
|
1.50
|
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 Observed an overall lack of date marking throughout the facility. Most items in fliptop and corresponding lowboys observed without date mark. CDI- PIC dates items with prep date. EHS will make a return visit to verify proper date marking and continued compliance. (-1.5) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed incomplete TPHC form not reflecting all items held on time. CDI- TPHC form updated to include rice.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed rice stated to be held on time without time labels. CDI- PIC creates time label for rice. (-1.5) |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed food thermometer onsite during inspection. Employee sent to procure thermometer; 10 day VR required. (-0) |
|
38
|
1
|
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 in back of kitchen near prep sinks and warewashing. Increased pest control visit frequency and facility cleaning to eliminate harborage is recommended. EHS advises the facility to clean beneath equipment and eliminate food debris. (-1) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food stored on ground inside walk in freezer. REPEAT. (-2) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed non-functional lowboy in use as dry storage. Repair, replace, or remove from premises at earliest opportunity. REPEAT; same unit in poor repair. (-1) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 two microwaves with food splatter inside. Increased cleaning frequency is recommended. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 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. Observed ceiling and floor tiles in state of disrepair throughout facility. Many tiles observed need to be replaced, as cracks and compromised structural integrity reduce the capacity to clean and sanitize. REPEAT. (-1) |