| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf; (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf; (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf *** Observed PIC not properly temping the temperatures of hot held foods and not maintaining access to back handwashing sink for PIC and employees to use. Spoke with PIC about these items and reviewed inspection report with PIC, CDI. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*** Observed car jack blocking access to back handwashing sink. Spoke with PIC and moved car jack to maintain access, CDI. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf *** Observed multiple dirty food pans, utensils, and a plastic container with previous sticker residues and food debris. There items were placed at 3 compartment sink to be cleaned and then ran through the dishwasher to be rewashed, rinsed, and sanitized, CDI. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*** Cabbage and rice in steam table were below hot holding temperatures. See temperature log. Spoke with PIC and cabbage was in a double metal container and in the steam table for 30 minutes. PIC removed the outer metal pan and the cabbage was reheated to above 165F. The rice was discarded and replaced with new rice, CDI. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf *** During discussion with PIC the following items were held on a time procedure. Slaw, chili, shredded cheese, sliced cheese, turkey, ham, and tomatoes (diced or sliced). These items were in the make top unit. The whiteboard use to indicate when the 4 hours these items have been removed from temperature control was missing. PIC asked employee when the items were removed. Employee stated at 8:00 am and PIC wrote down on paper the time and and when to discard these items. CDI. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
*** Observed fish thawing in the prep sink at room temperate. Spoke to PIC and informed her that all thawing must be submerged under water below 70F or under refrigeration. PIC placed fish in walk in cooler, CDI. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. *** Observed a container of breader was not labeled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. *** Observed multiple clean wet stacked dishes on clean dish rack. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *** The lowboy the grill is broken.
4-101.11 - Characteristics: Multiuse shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. *** Observed multiple metal pans with pitting. One metal pan was pitted enough to have a hole in it. This metal pan was placed in trash. There were also multiple plastic pan with chipped corners. Spoke with PIC about looking through the dishes and removing any that are no longer in good condition. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. *** The fan guard and racks in the walk-in cooler are heavily soiled and have black buildup. Rusting rack in the walk in cooler. Bottom of 2 door reach in freezer has food debris. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. *** Prep sink leak when in use.
5-202.14 - Backflow Prevention Device, Design Standard: A backflow or backsiphonage prevention device installed on a water supply system shall standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P *** Observed at mop sink a spray nozzle attached to a hose. There is a backflow prevention device but it is not designed for continuous pressure. The hose was disconnected at the faucet, CDI. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-202.14 - Toilet Rooms, Enclosed: Restrooms opening into kitchens do not have self-closing doors. Except where a toilet room is located outside a food establishment and does not open directly into a food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. *** The door to the ladies restroom doesn’t self-close. The mechanism needs replacement. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: 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 multiple cracked tiles throughout the kitchen. FRP broad is popping loose from the wall on back entrance of kitchen.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. *** The walls throughout the facility with FRP have an accumulation of dust and grease residues.
6-201.17 - Walls and Ceilings, Attachments: Attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable. *** Observed shelf about steam well and prep table detaching from the wall. |