| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 (A) - (P) (Pf) No CFPM on puty and priority violations present. REPEAT. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C) CFPM not on duty during the time of the inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf) Must have a written employee health policy. The establishment has a written health policy but it is missing the current reportable diseases. A updated employee health policy will be given at the end of the inspection. CDI. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
Yes |
2-401.11 Eating, Drinking, or Using Tobacco (C) B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed an employee's beverage sitting on a prep table in an uncovered container. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Pf Observed piles of items blocking the handsink at the employee restroom. A verification visit will be made to ensure the space around the handsink at this restrooms gets cleared. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
clean to sight and touch. Pf Observed several dishes stack as clean which still had food debris on them. PIC was informed and allowed EHS to place them in the three-comp sink to be rewashed. CDI.
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures.If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77oC (171oF) or above. P PIC stated they sanitize dishes by immersing them in hot water from the 3-compartment sink faucet. However, that water only gets to 141F. The establishment needs a Food Code approved sanitizing method. They must either use bleach or quats to sanitize their dishes or they can use the proper hot water sanitizing methods. A verification visit will be made to ensure the establishment adopts an approved sanitizing method. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods shall be held at 41F or less. Observed chicken in the walk-in cooler above 41F. Also, many cooked meat items sitting on prep tables with no temperature controls. The chicken in the walk-in cooler was voluntarily discarded since it was two days old and the cooked meats sitting out where placed in the walk-in cooler. There was also meat and egg rolls sitting a drink cooler which is not approved for cooling or cold holding of TCS foods. CDI. MULTI-REPEAT. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) (A) Except when PACKAGING FOOD using a REDUCED OXYGEN
PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. P Observed three TCS items without date marks. The PIC date marked them upon request. CDI. MULTI-REPEAT. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or
more of the following methods based on the type of FOOD being cooled: (3)Using rapid cooling EQUIPMENT. Observed the food employees attempting to cool cooked foods by placing them on the prep table with no cooling controls. The PIC was informed this is an improper cooling method and was asked to place them in the walk-in cooler. He moved them to the walk-in cooler upon request. CDI.
3-501.15 Cooling Methods (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Observed food cooling in the walk-in completely covered with wrap. The PIC was informed it should remain uncovered or loosely covered while cooling. He loosely uncovered it without being prompted. CDI. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as
cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed dry powders on preparation table without labels. MULTI-REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
Yes |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (2) Where it is not exposed to splash, dust, or other contamination. Observed cooled food items in the walk-in cooler not completely covered. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
Yes |
2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this section, 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 SINGLESERVICE and SINGLE-USE ARTICLES. Observed no food employees wearing hair nets or beard nets while preparing food. MULTI-REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
Yes |
4-901.11 Equipment and Utensils, Air-Drying Required (C) After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining. Observed wet stacking of cleaned ingredients. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed severe accumulation of debris on non-food contact surfaces throughout the food preparation area. MULTI-REPEAT. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
Yes |
5-501.17 Toilet Room Receptacle, Covered (C) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. There is no covered trashcan in the restroom for feminine hygiene products in the restroom accessible to women and customers. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
Yes |
5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Outdoor dumpsters are extremely soiled and are currently attract flies and other insects to the premises. This needs to be cleaned in order to prevent harboring bests at the establishment. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair. Observed damaged floors, walls, and ceilings throughout the facility. |