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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment: During the first half of the inspection, there was no person in charge present. PIC shall be present during all hours of operation. Pf CDI - Person in charge arrived during the inspection. |
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2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) During the first part of the inspection, there was no one present with a food safety manager certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) Upon entry to the kitchen, REHS observed a food employee assembling a salad (putting lettuce onto plate) with bare hands. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. CDI - REHS directed employee to discard the salad and she did. She then made a new salad using the available tongs. |
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15
|
0
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Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) In the walk in cooler, there was raw chicken stored above raw clam strips. There were multiple containers of raw fish and shrimp that were not covered. There was a small container of raw chicken that was not covered.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed
CDI - The person in charge moved the raw clam to where it was no longer below raw chicken. Lids were placed on food containers. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The lettuce, tomatoes, and dressings at the top of the flip top cooler were all above 41 degrees F. The ambient temperature in this area of the cooler was 44F. Sour cream was on the counter at 46 degrees F. Slaw in the 2 door reach in-cooler that was 53 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. The foods were just placed into the unit a couple of hours earlier so were moved to an ice bath. REHS will return within 3 days to check that this cooler has been repaired. Do not use this unit until it is repaired. The sour cream and slaw were moved to the walk in cooler. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). - REPEAT - Observed wet cloths not stored in a sanitizer bucket.
(B). Cloths in use for wiping counters and other equipment surfaces shall be:
Held between uses in a properly mixed sanitizer solution; and Laundered daily.
(C). Cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. (C) |
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43
|
0
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In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) The scoop handle in the ice was touching the ice. During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). |
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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) The outside of the walk in cooler is corroding. There is ice buildup on the condensation line and below the condenser in both walk in freezer units. There are rusty racks in the walk in cooler. There is raw wood on the shelving in the take-out area that needs to be sealed. There is a torn gasket on the door of the 2-door reach in cooler and the Pepsi cooler in the to-go area. The salad flip top cooler is not in good repair and is not holding foods at 41F and below. There is tape on some equipment throughout the inspection. All equipment shall be in good repair.
4-205.10 Food Equipment, Certification and Classification (C) The glass door cooler, holding small cups of housemade slaw is rated for "potentially hazardous foods in original sealed packages." Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Do not keep items in this unit other than pre-packaged items. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. There was a leak at the faucet fixture on the front cook line hand sink, the fry cook line hand sink, prep sink #3, and the right fixture on the 3-comp sink. The faucet fixture is loose at the prep sink #2. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C) - REPEAT - Along the hallway to the back of the kitchen (outside of the walk-in cooler/freezer), there are damaged and missing coved bases. There is missing and worn floor grout throughout the kitchen. There is a damaged corner at the entry to the back hallway, and damaged tiles at threshold freezer. The ceiling tiles in the bathrooms are porous and need to be smooth and non-porous. The ceiling tiles in the dry storage room have water damage. There is floor tile damage below two prep sinks. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
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56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Throughout the kitchen, employee drinks, foods, and personal belongings were observed stored amongst food and food supplies - employee drinks on tables beside food supplies, employee belongings were stored above marinara and honey mustard in the prep room, employee drinks were stored above unwashed produce in the second walk in cooler.
(A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |
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