| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Demonstration - (Pf).
Observed several critical food safety violations during sanitation inspection. PIC shall ensure rules in the code for food safety and handling are met through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures. Ensure there is active managerial control to effectively monitor food handling and processes. CDI - Employees corrected most critical violations during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Employees did not turn on water pump or wash hands prior to food prep and cooking food. FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI - PIC washed hands.
2-301.15 Where to Wash (Pf)
Employee attempted to wash hands in prep sink after EHS instructed employees to wash hands. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - EHS instructed PIC to wash hands in handsink.
2-301.12 Cleaning Procedure (P)
PIC rinsed hands with water and did not use soap when washing hands. Employees shall wash hands with soap and water for 15 seconds when washing hands. CDI - EHS instructed PIC to use soap. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P).
In reach in cooler, raw eggs and raw sausage patties were stored above cooked ready to eat foods. The in-use raw chicken breading container was stored directly on the raw fish breading. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display; and separating types of raw animal foods from each other during storage, preparation, holding. CDI - foods rearranged |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
In steamwell, chili was 94F, macaroni & cheese was 63F, and hot dogs were 86F. PIC stated they were reheating the sides in a steamwell designated for hot holding, not reheating. TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment. CDI - EHS instructed PIC to place items on grill to reheat PRIOR to placing in steamwell. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - (Pf).
Multiple containers of cooked food items like rice and jambalaya were not dated from date of cook. Ready to eat, potentially hazardous foods kept in the establishment more than 24 hours past opening or preparation shall be date marked using date of prep/opening as Day 1. Date marking on container should be either a preparation date, or a consume-by date. CDI - PIC dated items. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Packages of fish and shrimp were defrosting in the prep sink without running water. TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. CDI - Items placed back in refrigeration and freezers. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition (Jewelry) - C. REPEAT.
PIC wearing unapproved jewelry (watch) while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD. FOOD EMPLOYEES may not wear jewelry on their arms and hands. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Cutting boards and containers of utensils were covered in raw chicken breading as they were stored touching the in-use raw chicken breading container. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C.
Single service trays and cups stored on floor. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Store in use utensils accordingly. Keep storage items off floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment - (C) REPEAT
Shelving in lowboy was rusting. Equipment must be kept in good working condition and properly adjusted to ensure proper function and food protection. Replace shelving.
4-205.10 Food Equipment, Certification and Classification (C)
Multiple blenders on the MFU were listed as HOUSEHOLD USE ONLY. 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 ANSI-accredited certification program. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - (C).
General cleaning needed of lowboy gaskets and inside bottom of sandwich cooler. Clean as necessary to prevent accumulation of build up. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.13 Conveying Sewage (P)
The drain pipe under the handsink was broken and drained onto the ground. Maintain sanitary sewage system. A bucket was placed under the pipe to catch the sewage. The EHS will return within 72 hours to verify the pipe has been repaired. |