| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
There is no certified food protection manager on duty and facility has several priority violations. PIC has to finish correcting all priority item violations by follow up. 2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
No certified food protection manager on duty. 2-102.12 (A) Certified Food Protection Manager (C) |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
Handwashing sink was full of storage and water lines turned off therefore, no handwashing is occurring. Hands must be properly washed upon reporting to work, after trips to restroom, and as needed throughout the day. Storage was removed and water lines turned back on during inspection. 2-301.14 When to Wash (P) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
No soap at handwashing sink. Staff have been washing hands in 3 compartment sink. Pump soap was moved to handwashing sink. 6-301.11 Handwashing Cleanser, Availability (Pf)
Handwashing sink was filled with storage and blocked by brooms and waste pans. Keep handwashing sink accessible for staff to use at all times. Storage was moved. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Handwashing sink must have minimum 100F hot water. Water only reached 96F today. 5-202.12 Handwashing Sinks, Installation (C) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
Crock pots and ice chute on shaver are dirty. Pink and black slime came off in strips from ice chute. Clean items by follow-up visit. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Cut mangos have been cooling for 5 hrs inside refrigerator that was not working properly. Cooling foods must be cooled to 41F within 4 hrs after processing. Recommend pre-chilling whole fruit so cooling process will not take as long. Mango discarded. 3-501.14 Cooling (P) |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
Food temps in glass door refrigerator are 44-45F, however most foods were recently cut so cold holding temp is hard to determine. PIC adjusted refrigerator down some just in case. Check temps after a few hours to see change. Will verify on follow-up visit. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Pan of pico found in refrigerator from yesterday not date labeled. Other pan of TCS fruit was labeled. Any TCS ready to eat foods held over 24 hrs must be dated with preparation date. Pico was discarded due to temperature abuse in malfunctioning refrigerator. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Currently using commercial oven, fryer, and grill cleaner on countertops when cleaning. Staff say they are rinsing surfaces after, however this cleaner is too toxic for this use. Countertops should be cleaned with a mild detergent and hot water. Only use this toxic cleaner according to manufacturers directions. 7-202.12 Conditions of Use (P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Cut mangos cooling in a large container with tight fitting lid. TCS foods such as mango, watermelon, cantelope, and honeydew should be pre-chilled and placed in shallow containers with loose lids until product reaches 41F. Will check procedures during follow-up visit. 3-501.15 Cooling Methods (Pf) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Hardware inside ice shaving box is rusting. Replace hardware with stainless steel to prevent rusty water from dripping onto food. 3-307.11 Miscellaneous Sources of Contamination (C) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Hat, hair net, or visors are required for all persons handling foods. Half of staff not wearing one today. 2-402.11 Effectiveness - Hair Restraints (C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
Several small appliances observed that are not NSF/ANSI approved. Small tables, white wall shelves, and wooden cabinets are not NSF/ANSI approved. Glass door refrigerators are only NSF approved for packaged product; opened foods stored inside units. 4-205.10 Food Equipment, Certification and Classification (C)
Gaskets in bad repair on 2 door prep unit and upright refrigerator; replace gaskets. Some shelves are rusting; replace any rusting shelves. 4-501.11 Good Repair and Proper Adjustment - Equipment (C):
Cutting board on prep refrigerator has worn ends. Sand ends smooth by follow-up visit. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
3 compartment sink is dirty. Sink shall be cleaned before use each day and as needed throughout day. 4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Hot water was depleted at 3 compartment sink at start of inspection. Water only reached 96F by end of inspection. Minimum wash water required for cleaning dishes is 110F. Locate building water heater and turn up or add additional water heater so adequate hot water is provided to kitchen for cleaning dishes and food prep surfaces. Correct by follow-up visit. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Exterior of all equipment, shelves, door gaskets, etc need cleaning. Reduce amount of storage in kitchen to allow proper cleaning. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
Cold and hot water was turned off to handwashing sink due to water line leak. Pressure was restored by turning lines back on. Repair line so water is not flooded. 5-103.12 Pressure (Pf) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Ceiling tiles in prep room should be smooth and easily cleanable. Remove storage from floor in hallway to restroom so floor can be cleaned. 6-201.11 Floors, Walls and Ceilings - Cleanability (C)
Floors, walls, and ceiling cleaning needed throughout. Vents dusty; keep clean. 6-501.12 Cleaning, Frequency and Restrictions (C): |