| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration- C - REPEAT- Person in charge (PIC) not a certified food protection manager (CFPM) and had P/Pf violations. The PIC at a food establishment shall either be a CFPM or be able to demonstrate knowledge of proper food safety and handling |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C - REPEAT-Again no certified food protection manager present during today's inspection. At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees- P -REPEAT- PIC did not have any employee health policy stating the reportable foodborne illnesses and associated symptoms. PIC couldn't list symptoms or illnesses associated with food borne illness. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- EHS provided an updated employee health policy to keep onsite. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf -REPEAT- The establishment still does not have a procedure in place for vomit or diarrheal accident. 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. CDI- No points taken because this was the facility's first inspection since the adoption of the 2017 Food Code. CDI-Provided PIC with a copy of the formal clean up procedure. KEEP onsite. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - REPEAT- Rewrapped raw proteins such as chicken and eggs improperly stored in the two door freezer and upright refrigerator; Cooked chicken stored on drainboard with raw shrimp. Food shall be protected from cross-contamination by separating ready-to-eat foods and raw foods. When storing in a vertical manner, store ready-to-eat foods above raw foods and raw foods with a lesser final cook temperature above foods with higher final cook temperature. CDI- PIC arranged foods accordingly. Cooked chicken moved.
3-304.15 (A) Gloves, Use Limitation (P)- Same gloves used to handle raw ground beef also used to handle chest freezer handle. Once gloves have become soiled they are to be disposed of and hands washed before going to another station. CDI-gloves disposed of and hands washed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Pf- Cleaning needed of food contact surfaces such as mandoline slicer, pan interiors and cutting boards. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Soled utensils taken to dish sink.
4-702.11 Before Use After Cleaning- Pf-Container washed but not sanitized after washing. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI-REHS helped set up sanitizer in the dishsink and sanitized container. |
|
22
|
0
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- P - REPEAT-Eggs 47F in the tall reach in were improperly cold holding.Maintain TCS foods in cold holding at 41F or less. CDI-eggs moved to another refrigerator. This is an ongoing issue at facility. A REHS will return next Tuesday to check on refrigerator. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking- Pf - REPEAT- Cut fresh cheese, ham and hot dogs opened but with no date marke. Date mark all applicable TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC re-dated the items with the proper dates. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - Pf - REPEAT- A bottle of sanitizer was again not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- EHS wrote sanitizer on the working bottle.
7-204.11 Sanitizers, Criteria - Chemicals (P)- Sanitizer when tested so strong that it bleached out the test strip. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions) CDI-sanitizer solution remixed and now at required concentrations. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf)- 1 metal stem thermometer tested out of 3 registered 0F in ice water. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F. CDI-thermometer unable to be calibrated. Voluntarily discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)- Employee food stored with clean serving containers used for establishment at front line. Keep employee foods stored away from food and equipment including utensils used for establishment. |
|
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 - C - REPEAT- The tall reach in cooler on the make line is again not holding temperature. Raw eggs inside unit at time of inspection. Equipment is to be maintained in good repair. Repair and do not use the tall reach in for holding TCS foods until then.
4-205.10 Food Equipment, Certification and Classification (C)- Remove unapproved equipment from facility including chest freezer labeled household freezer, Ninja and Black and decker food processors. Remove unapproved white plastic coated shelving in kitchen. Equipment such as refrigeration,shelving and food processors are to be NSF or equivalent. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices- Pf - REPEAT-The facility still does not have chlorine sanitizer concentration testing strips. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Provided the facility with test strips. More needed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces- C - REPEAT- Gaskets throughout the facility need cleaning. All cooking equipment including sides, interiors and tops needed detailed cleaning. Alot of buildup present. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P)- Series 7 or equivalent dual check valve needed on water line running to ice machine. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 ; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14. CDI-education. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)- Cleaning needed of floors underneath equipment at front line. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)-REPEAT- Thank you for repairing walls. Replace missing floor tiles under cooking line; Repair damaged wall beside toilet in men's restroom; Replace damaged ceiling tiles in men's restroom. PHYSICAL FACILITIES shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)- Lighting out at dish sink area with 14 foot candles of light present measured with light meter. Lighting out over cooking line with 40 foot candles of light measured with light meter. Food prep areas are to have 50 foot candles of light. Dish washing areas are to have at least 20 foot candles of light. |