| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
Person in charge (PIC) during the inspection could not provide proof of Food Protection Manager Certification. Repeat violation. Obtain Food Protection Manager Certification from an accredited program.
2-102.12 (A) Certified Food Protection Manager (C) 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. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12(A-D) Hand Drying Provision PF Handwash sink in the dish cleaning area did not have papertowels. CDI Papertowels were supplied at handwash sink.
Each handwashing sink shall be provided with: (A) Individual, disposable towels. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P) An employee used gloved hands to grab raw chicken, wiped gloved on a towel attached to their apron and proceeded to try to continue to work with ready to eat foods and clean equipment. CDI: Employee was reminded that when gloves are soiled or torn, they must be removed and discarded. Employee discarded gloves and started working with tongs when touching raw animal foods instead.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The dish machine was unable to provide the correct concentration of bleach sanitizer at the end of the cycle. The hose in the sanitizer bucket seemed to either have a hole or bend in the line that could not be found. Contact maintenance tech. to come fix this issue. In the time being, dishes and equipment can still be sent through the dish machine but, will need to be followed up with a sanitizer soak through the three compartment sink. PIC was told to mix bleach and water in a cleaned third compartment of the three compartment sink and soak the cleaned dishes in this compartment. (Bleach/water sanitizer mixture maintained between 50-100 ppm).
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart; P (Bleach sanitizer mixture shall be maintained between 50-100 ppm). |
|
22
|
0
|
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) All of the foods in the flip top portion of the reach in cooler near the flat top grill were above 41F. When there are no orders or you are not working out of the refrigerator, close all lids and doors to help keep food products cold. CDI: Employees were asked to close all lids and doors when there was not a lunch rush. All of these foods were small portions of food products that could be used within a 6 hour timeframe or less.
Time/temperature control for safety foods shall be maintained at 41F or lower. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7--102.11 Common Name-Working Containers P A spray bottle without a label was found in the kitchen. The PIC stated that it was degreaser. CDI: The bottle was labeled with a name.
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. Pf |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (Pf) Several sticky traps showed evidence of cockroaches in the facility. Several live cockroaches of all sizes were found around the facility.
-Clean the facility and remove unused equipment, wrap foods or place them in containers and contact the pest control company so these insects can be eradicated from the facility.
**A verification visit will be conducted within 10 days of this inspection to ensure that the facility is being properly cleaned and the pests have been removed.**
The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests (C) Using methods, if pests are found, such as trapping devices or other means of pest control and (D) Eliminating harborage conditions. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
-clean insides of soap dispensers.
-clean shelving units, containers that hold equipment and inside of cabinet in kitchen area.
-clean areas of prep tables and storage racks that are hard to clean to ensure they are clear of dust, debris and other greasy residue.
(C) Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
-Floors under large equipment (sinks, prep tables, storage racks, ice machine, etc) need to be cleaned of debris and other food residue.
-Clean walls around high splash (water, grease, etc.) areas.
-Clean the employee bathroom and remove the trash from this room on a regular basis.
(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)
-Tile work on the floor and cove molding at the prep sink need to be repaired. Standing water in this area has lifted tiles and is not allowing the water to drain.
-The ceiling at the hood system in the kitchen is starting to chip paint and needs to be sanded and repainted.
-Replace corner molding on wall corners in main kitchen (ex: handwash sink in dish washing area).
-The ceiling in the men's bathroom over the handicap stall has water damage and needs to be repaired.
-Repair holes in walls of the dry storage/stock room.
Physical facilities shall be maintained in good repair and condition. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
-Two light bulbs were burnt out beneath the hood ventilation system.
-The lights above the two prep sinks along the wall were not able to work.
(Replace/repair these lights so they properly work)
Lighting shall be at least 50 foot candles in areas of food preparation. |