| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
10 DAY VR.
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no employee onsite willing to assume responsibility as the person in charge during inspection. Staff members were not properly trained annd able to answer questions about the scope of establishments operation; how equipment is used, required frequency of cleaning food contact surfaces, or required final cook temperatures of raw eggs cooked in the microwave. EHS advised staff on rules for these items. Owner or manager should follow up with EHS to discuss this matter within 10 days. Business card provided. (-1) |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. (-1) |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
REPEAT. 10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed staff members unsure of when they are allowed to return to work if required to refrain from food handling due to excludable illness or symptoms. EHS advised staff on correct answers. Re-training on employee health policy is required. EHS provided an updated copy of Employee Health Policy with signature sheet for employees to verify they have been trained. PIC should reach out to EHS to discuss correction within 10 days. (-1) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shell eggs stored on rack above bread, milk, and other RTE foods in two door reach in cooler.
CDI- Storage order rearranged. No physical contamination observed. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Staff explained that food contact surfaces and in-use equipment like scoops, cutting boards, and tongs will be cleaned once per day, when establishment operates from 7am-7pm. Clean and sanitize used utensils and food contact surfaces at least every 4 hours, or as needed for contamination. EHS noted the time was noon when this discussion occurred, and food contact surfaces where one hour past the window for compliant cleaning frequency.
CDI- In-use utensils cleaned and sanitized. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomato at 44F inside lowboy.
CDI- Tomatoes unlidded and return below 41F within an hour. (-0) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed no date mark on fully cooked sausage with open commercial packaging in RIC. Also observed “Waterbean sauce” in lowboy dates for 10/07, which expired the 13th (prep date is day one, with 7 usable days after opening/prep)
CDI- EHS confirms prep date and employee dates sausage. Water bean sauce with expired date mark voluntarily disposed. (-0) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
10 DAY VR.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf
Observed only a thick probe, analogue thermometer onsite. Provide properly calibrated, thin probe thermometer within 10 days and verify with EHS. (-0.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed container of mushrooms lined with standard paper towel in back of kitchen lowboy. EHS advised staff to remove. (-0) |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler wearing watches and bracelets.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
Observed food handler with painted fingernails preparing customer beverages without gloves.
CDI- EHS spoke to employee, who donned gloves.
2-402.11 Effectiveness - Hair Restraints (C)
Observed food handler with hair inadequately restrained touch hair and then touch food contact portion of single service lid. EHS intervened and food handler put hair into effective restraint. Establishment must implement an employee personal cleanliness policy and ensure staff are trained. (-0.5) |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed multiple severely soiled wiping cloths on back and front prep surfaces without sanitizer buckets made for their storage. EHS advised staff to make buckets, verify sanitizer concentration, and change as required. (-1) |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Employees present state they are not aware of if or how produce is washed before serving. PIC shall train employees and ensure that produce which is not pre-washed is properly rinsed onsite. Use clean prep sink and plain water, or an approved rinse aid. EHS will discuss this item during verification for other items in inspection report. (-0) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed Sysco single-service plastic mayo tub being used for house-made sauce. Provide washable containers for storage of food and do not reuse containers from other food products. Single service plastic is not intended for ware-washing. EHS noted allergen information was compliant on label added to container. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-501.11 Maintain equipment in good repair.
Observed torn gasket in lowboy not repaired/replaced since noted on the last inspection. Replace gasket to ensure seal and proper cold holding in lowboy is maintained. (-1) |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf
Observed no toilet paper in one of two restrooms.
CDI- Employee restocks toilet paper. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed dust and cobwebs in back of corridor behind the water heater, to left of fliptop. Increase cleaning frequency. (-0) |