| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf). PIC could not verify that food employees have been informed of their responsibility to report information about thier health as it relates to diseases that are transmissible through food. The only employee health reporting agreement available was in Spanish. PIC must ensure employees are informed of how to report required illnesses/symptoms. CDI - REHS provided copy of employee health agreement in English. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Repeat. Deli slicer in prep room soiled on blade, press, and under blade; slicer had not been used today. Two plates soiled on front service line; peeler in vegetable prep area soiled. Food contact surfaces shall be clean to sight and touch. CDI - PIC instructed employee to wash slicer properly.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). PIC states in use utensils on front service line are not rotated out for clean utensils at a certain frequency; slotted utensils may stay in use throughout the day. If used for TCS foods, equipment food contact surfaces and utensils shall be cleaned throughout the day at least every four hours. CDI- education with PIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P). Various cooked chicken pieces from yesterday were cooled down in walk in cooler after being placed on service line. If utilizing TPHC, foods shall be cooked and served, or discarded within 4 hours from the point in time when TPHC begins. Foods may not be cooled down and/or reheated for later service if the controlling factor is time. Both chicken and fish breaders and breader dips were not labeled with 4 hour time labels. CDI - PIC discarded chicken pieces, labels added to both breaders and breader dips. Establishment is utilizing TPHC for items not listed in procedures: batter dips, breader, beets. Update procedures to include these items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). Two unlabeled spray bottles of chemicals. Wall chemical dispenser near bakery/ware washing does not have proper label for Sink & Surface Sanitizer dispensing hose. It is labeled as "Water". 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 - PIC took bottles to the office for proper labeling. Sink & Surface sanitizer chemical removed from use.
7-204.11 Sanitizers, Criteria - Chemicals (P). Sink & Surface sanitizer dispenser on wall near bakery/ware washing is dispensing chemical too strong for use in food contact setting. Chemical sanitizers applied to food contact surfaces shall meet the requirements specified in 40 CFR. CDI - PIC disconnected dispenser from bulk chemical supply and will contact Ecolab. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Items prepared or in use earlier today such as spaghetti (2 pans) and diced potatoes were not rapidly cooling during inspection (multiple temperature checks). Large bin of spaghetti was very deep and had sat out at room temperature during prep; metal pan of spaghetti had been covered with plastic wrap and placed in WIC; diced potatoes had been tightly wrapped with plastic wrap in WIC. Utilize rapid cooling methods that allow cool air to circulate around the food for efficient heat transfer; utilize shallow pans, loosely cover or vent, and work in small batches in the kitchen. CDI - large bin of spaghetti was spread out, metal pan was taken to walk in freezer, diced potatoes were spread on metal pan and not covered. All foods reached required temperatures after methods changed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). Repeat. One wiping bucket too weak (front hot service area); one wiping bucket too strong (bakery area). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution of proper strength. CDI - weak bucket was remade to proper strength; strong bucket solution was drained out. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) REPEAT - Several pans, dishes, plates, stacked wet. Allow dishes adequate time to air dry prior to stacking.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Repeat. Stacks of clean metal pans in meat prep area used for transferring cooked foods to front line were stored adjacent to raw fish/chicken breader dips. Cleaned equipment and utensils shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. CDI - all trays taken to warewashing; education with PIC to relocate pans to safer area. |
|
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 - Oven closest to fryers does not close properly or stay closed. Prep refrigeration unit along main prep line does not function properly. Several broken gaskets on refrigeration equipment - 6 dr cooler, both doors on the chicken and fish prep unit (near fryers). Gaskets broken on hot holding cabinets. Handle broken on vegetable warmer (top door). Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) REPEAT - Equipment (hot holding cabinets, make units, drawers, oven, etc.) throughout in need of cleaning on insides, crevices, commonly touched surfaces like handles, exteriors of dry ingredient bins, etc. Heavy carbon build up on oven racks and along bottom of oven. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Maintain a plumbing system in good repair. REPEAT. Several plumbing leaks throughout the kitchen. In bakery area, 3 buckets are catching leaks around the bakery kettle. Leak at faucet connection at raw meat prep sink. Maintain plumbing in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT - Cracked and missing floor tiles throughout, heavily at front beverage station, in and around dish washing area, fryer area, and behind main prep area in kitchen. Water is collecting in these areas. Floor damaged in prep room; metal strip next to meat walk-in is loose. Wall trim where wall meets the base board is missing in apron schute area near bakery. Wall damage and missing trim behind dish washing machine. Wall spackle on wall in men's customer restroom. Maintain physical facilities in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C). Repeat. Floor and wall cleaning needed throughout establishment; improvement noted. Physical facilities shall be cleaned as often as necessary to keep them clean. |