| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
The Person in Charge shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of Priority Items during the current inspection; or (B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (C) Responding correctly to the inspector's questions as they relate to the specific food operation. Managerial control needed. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Each establishment shall have a PIC present at all times that food is being handled, that has the authority to direct and control food preparation and service and who passed an [American National Standards Institute} ANSI-accredited Food Protection Management course (such as Serv-Safe) and they shall have the certificate available for review by the inspector. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
COMMENT
The permit holder shall require food employees and conditional employees to report to the person in charge (PIC) information about their health and activities as they relate to diseases that are transmissible through food. (1) Reportable symptoms: (a) Vomiting, P (b) Diarrhea, P (c) Jaundice, P (d) Sore throat with fever, P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P.; (2) Reportable diagnosis or exposure: An illness diagnosed by a Health Practioner due to: (a) Norovirus ,P (b) Hepatitis A virus, P (c) Shigella spp., P (d) Shinga Toxin-Producing Escherichia Coli, P (e) Typhoid fever (caused by Salmonella Typhi)P or (f) Salmonella (nontyphoidal) The Big Six. The Health Department shall be notified if an employee has been diagnosed with Norovirus, Hepatitis A virus, Shigella spp., shiga toxin-producing E. coli, Salmonella Typhi or Salmonella (nontyphoidal).
Facility health policy must address all of these required conditions including the Big Six. This regulation is now enforced by adoption of the FDA 2017 Food Code. This is an informative statement that violations of this regulation will result in deductions of points.
CDI: Provided Employee Illness Decision Guide and Form 1B to Manager for use or guidance on creating a facility health policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
COMMENT
A Food Establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
Materials were given to PIC for instructions on complying with this regulation. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Each handwashing-sink or group of adjacent handwashing sinks shall be provided with an approved hand drying method. Paper towels were not available at the hand sink in the kitchen or inside the restroom.
5-202.12 Handwashing Sinks, Installation (C)
Hot water of at least 100 degrees F shall be provided at all hand wash sinks. Hand sink located in the kitchen was 88F and shall be adjusted to meet requirements.
6-301.11 Handwashing Cleanser, Availability (Pf)
Handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was not available inside the restroom. |
|
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)
Equipment food contact surfaces and utensils shall be clean to sight and touch.
Ice machine was observed soiled with buildup and shall be cleaned. Ice scoop shall be cleaned. Utensils in the 3-drawer container were observed soiled. Employee stated the utensils aren't being used. Items shall be washed, rinsed, and sanitized. They shall be relocated if not being used. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Hot holding items shall be at 135F or higher. Food items in the second and third pan on the hot bar were less than 135F (see temperature chart). Food items were discarded during inspection. CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Cold holding items shall be at 41F or less. Food items in the pizza RIC (reach in cooler) were observed above 41F (see temperature chart). Food items were discarded during inspection. CDI. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days.
Food items throughout were observed not date marked and shall be marked. EHS discussed with PIC and will verify. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
COMMENT
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers holding food or food ingredients that are not readily and unmistakably recognized, must be labeled with common name of the food after they are removed from their original packaging. Examples of such foods would be cooking oils, flour, herbs, potato flakes, salt, spices, and sugar. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Premises shall be maintained free of insects, rodents and other pests and shall be controlled to eliminate their presence on the premises by A) Inspecting incoming shipments B) Inspecting premises for evidence of pests C) Using methods, if pests are found, such as trappings or other means and D) Eliminating harborage areas.
Mice droppings were observed in the cabinets on the front line and throughout the floor under the shelving in the storage room. Droppings shall be removed and areas shall be thoroughly cleaned. EHS will verify. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
COMMENT
2-402.11 Effectiveness - Hair Restraints (C)
Observed employees without hair restraints at the beginning of inspection. Employees placed hair restrains on. CDI. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
COMMENT
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloth was observed sitting at the hand sink on the front line. Cloth shall be in a sanitizer when not using. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
Dishes on the clean rack were observed wet staked and shall be rewashed, rinsed, and sanitized. EHS discussed placement of dishes for proper air drying. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
These items shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination.
Single service lids were observed stored at the bottom of the cabinet on the front line without protective covering. PIC discarded items during inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in a state of repair and condition that meets Food Code requirements.
Pizza RIC was observed at 45F and shall be serviced. Unit shall not be used to store food items until serviced. Unit was observed with ice buildup. Unit was observed pooling and leaking water. A small pan was being used to catch the water coming out of the unit. The gasket on the unit was observed stained. PIC stated the gasket has been cleaned but the stain remains. Gasket shall be replaced. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Test strips are needed for establishment. EHS discussed the wash, rinse, and sanitize procedure to employee during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. Surfaces and equipment were observed soiled and shall be cleaned. Equipment including, but not limited to; Hood, fryers, inside of RICs and RIFs, shelving, prep tables, under prep board at pizza RIC, etc. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Physical facilities shall be maintained clean and in good repair. Missing tile was observed throughout and shall be repaired.
6-501.12 Cleaning, Frequency and Restrictions (C)
Physical facilities shall be cleaned as often as necessary to keep them clean. Flooring throughout shall be cleaned. Advised PIC to increase the cleaning frequency of all these areas to prevent build up. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
4-301.14 Ventilation Hood Systems, Adequacy (C)
Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls, and ceilings. Ventilation is not available in the kitchen. Ventilation is required. The hood and surrounding walls were observed with excessive grease buildup and shall be cleaned. PIC stated it was supposed to be fixed.
6-304.11 Mechanical - Ventilation (C)
If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. |