| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection observed that is a certified food protection manager. Repeat violation. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Food employee observed changing gloves in between activities without washing hands in between. CDI. Education provided and employee washed hands.
2-301.14 Wash hands after activities that contaminate them. -P Food employee observed handling soiled wet wiping cloths then proceeding to attempt to prep food. CDI. Education provided and employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed with bucket inside. CDI. Bucket moved. Handsink observed with hot water faucet not working or accessible. EHS will verify no later than 10/7/21 that faucet is functioning and water accessible. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs observed above RTE washed vegetables in WIC. CDI. Food items rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employees observed using single use gloves for multiple activities such as handling soiled equipment and wiping cloths then returning to food, touching different raw animal food then attempting to prep RTE food, etc. CDI. EHS intervened and employee washed hands/changed gloves. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Blanched fries made at 10:30 AM observed at 3 PM above 70F. CDI. Discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Stuffed grape leaves and feta cheese in flip top observed overstacked and cold holding above 41F. CDI. Moved to WIC to rapidly cool. All other cold holding observed sufficient. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Blanched fries that were reported to be on TPHC/TILT observed on counter with no time stamp. CDI. Discarded. New batch of fries taken out of cooler to be placed on TPHC observed at 81F. CDI. Fries were refried and placed on TPHC after temporarily. Repeat violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Blanched fries observed cooling in large, dense bus tubs in large portions. CDI. Batches that did not cool within time parameters were discarded and others placed on sheet pans. Repeat violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A few wet/soiled wiping cloths observed on prep counters and surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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. Spoon observed to scoop ricer observed on soiled prep counter. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.13 Drainboards - C No drain boards for dish machine observed. Drainboards large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
4-603.12 Precleaning - C (A) No per wash station observed at dish machine in facility. Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle.
4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Dish machine is not currently working at time of inspection and facility is not currently using. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water observed in facility. Water was temped at 80F and lower during inspection at all fixtures. Facility has voluntarily closed due to lack of hot water. EHS will verify no later than 10/7/21 that hot water is available. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on dumpsters.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Open bags of trash observed on dumpster pad. |