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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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|---|
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2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) None of the food employees were able to provide a food safety certification showing that they are an approved Food Protection Manager. A Food Protection Manager shall be available during all hours of operation.
(A) 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. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Storage of personal items, food and breading containers are being stored on the top surface of the reach in ice cream freezer. Items that can contaminate the ice cream (jackets, personal foods, raw animal breading) shall not be stored in this area.
(A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
-There were still some containers that contained a large grease residue on the outside surfaces of the containers and some of the containers had food residue on the inside surfaces of the containers. Ensure that containers, utensils and other equipment are appropriately washed, rinsed and sanitized; checked for cleanliness; and placed on a clean equipment rack to air dry. CDI: These items were placed at the three compartment sink to be rewashed.
(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. |
|
22
|
1.50
|
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) The foods held in the walk in drink cooler are on a shelving unit next to the door. When deliveries are being made, the foods that are used in food prep are the first to become warm. Bags of food products on the first shelving unit (mac & cheese, gravy, etc) were at 42F; food products on the shelving unit below the fan were at 40F. The second shelving unit in the walk in cooler seems to be the only unit that is able to hold foods at 41F or lower. Different methods (a separate cooler for stock) needs to be utilized to allow foods to not rise above 41F.
**A verification visit will be conducted within 3 days of this inspection to ensure all foods in the facility are able to hold at 41F or lower.**
Time/temp control for safety foods shall be maintained at 41F or lower. |
|
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) Reminder to employees to place the "Best By" date from the manufacuturers stamp on the slaw containers, to the clean container the slaw is dumped into to ensure it is not held past the "Best By" date.
-A date needs to be placed on containers of food that have been opened and are held for more than 24 hours in the store. Ex: chili.
(A) Ready to eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Reminder that the foods being held in the hot hold shelving unit and steam table area (Cheese burgers, hamburgers, egg rolls, pizza, hot dogs, breakfast sandwiches, etc) are on a TPHC (time procedure). Employees were reminded to either use the dry erase chart or to write the time on the product wrapper itself. Ex: There was only one food item that had a time written on the log. An employee stated that everything was made at 11AM.
**A verificaiton visit will be conducted within 3 days of this inspection to ensure that times are being documented.
(B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (4) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (5) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) A spray bottle with an unknown chemical was found on a roll cart in the back of the kitchen. CDI: Employees were told to label the chemical.
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.
7-204.11 Sanitizers, Criteria - Chemicals (P) Reminder that sanitizers shall be maintained within the required range when using wiping cloth buckets or the three compartment sink. Ex: Quaternary ammonia tablets (blue tablets) and water sanitizer shall have a concentration between 200-400ppm and bleach water sanitizer shall be maintained between 50-100ppm.
Chemical SANITIZERS, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall:
(A) 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)P, |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Breading products were not labeled with the name of the product. All dry ingredients that come out of the original packaging shall be labeled with the name of the ingredient.
Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
-The ice scoop was stored in a container that seemed to not have been cleaned in a while. There was visible debris and growth in this container. Container and scoop were placed at the sink to be rewashed.
-Boxes of single service equipment were being stored on the floor in the dry stock room. All items need to be stored on the shelving and up off of the floor.
(A) Cleaned equipment and utensils, single service and single use articles shall be stored: (2) where they are not exposed to splash, dust or other contamination and (3) at least 6 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(A) Good Repair and Proper Adjustment-Equipment C
-There are two metal storage racks in the walk in cooler that have began to rust and need to be replaced.
(A) Equipment shall be maintained in a state of good repair and condition. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
-Inside of hot hold cabinet, hot hold shelving and steam table need to be cleaned of spilt foods and debris.
-Clean equipment shelving units and lower shelving units of prep tables need to be cleaned on a frequent basis.
-Clean the fixture that holds the potato slicer
-Clean areas that accumulate grease and food residue that do not normally get cleaned. Ex: Top of fire extinguisher next to the handwash sink, soap dispensers, paper towel dispensers, etc.
-Clean the outside lip and some surfaces of the plastic containers on the clean equipment rack that have build up of grease residue.
-There were some areas that showed potential pest issues (dead cockroaches and flies) on top of dry stock boxes next to the handwash sink but, no live insects were noted during the inspection. Clean the facility on a frequent basis to ensure all areas do not accumulate dust, debris and other residues.
Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
-Clean under storage racks in the walk in cooler, and under the storage racks holding clean equipment and chemical cleaning supplies.
-Clean floors and lower walls behind larger equipment or in areas that are hard to get to that accumulate food residue and other debris (Ex: under three compartment sink)
Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods C
-Repair and replace damaged floor tiles and lower walls in the mop storage room, water damaged flooring in the warewashing area of the kitchen, and flooring with gaps that capture grease, food residue and debris in other parts of the kitchen and facility.
-Broken floor tiles in dry stock need to be replaced.
-The metal flashing/attachment on the step near the reach in chest freezer has started to detach and needs to be repaired.
-Reattach the part of the metal sheeting behind the mop sink. The metal sheeting is starting to pull away from the wall.
-Fill the gap between the painted wood holding the potato slicer to the wall with something that will make the area smooth, easily cleanable and non-absorbent.
-The ceiling is drooping in areas around the facility and over the customer seating area. Repair the ceiling.
Physical facilities shall be maintained in good repair.
Repair so that floors and walls are maintained to be smooth, durable, easily cleanable and nonabsorbent in areas subject to moisture. |
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