| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties -
Observed a delivery during the inspection with TCS foods and the PIC did not check any receiving temperatures or direct their team to check temperatures. There were multiple handwashing violations noted including violations commited by the person in charge. Person in charge was aware of food employee enganging in food prep in an unauthorized area (the dining room) and did not have food employee stop food prep until directed by REHS. Multiple violations were noted today in regards to temperature abuse and properly cleaning and sanitizing food contact surfaces. There needs to be more active managerial control in the kitchen by the PIC. CDI - REHS explained each violation to the PIC.
(D)(E)(H)(I)(K)(P) PIC shall ensure rules in the code for food safety and handling are met. (PF) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash-
Food employee went from cleaning equipment to food prep without changing gloves or washing hands. Observed food employee engaging in food preparation without washing their hands prior. Observed food employee touch their face with their hands and did not wash their hands. Observed an employee turning off the faucet with their bare hands after washing them. Observed an employee drop food on the ground and then pick it up with their hands, and did not go to wash their hands afterwards. CDI - All people involved in these scenarios immediately washed their hands after REHS guidance.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands. (P) |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands-
Observed PIC contact cooked tofu with their bare hands. CDI - Food was reheated to 186 degrees F prior to going out.
FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.(P) |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing sink- REPEAT
Observed bowl and utensils stored in the handwashing sink. Observed an employee using the handwashing sink to fill up a container of water. Handwashing sink by the dish machine was blocked by a cart and multiple items were stored in it. CDI - Items were removed and PIC instructed employees to only use the handwashing sink for handwashing.
(A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Unwashed produce was observed stored above ready to eat food in the walk in cooler in multiple locations. Observed raw chicken outside of its original packaging stored above cooked and raw beef outside of their original packaging in the walk in freezer. Observed raw beef stored over cooked beef both outside of their original packaging in the walk in freezer. Observed no cover on the chicken and mixed vegetable containers in the low boy cooler. CDI - Foods were reorganized to the proper the storage order.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed
3-304.15 Gloves, Use Limitation-
Observed multiple employees changing tasks multiple times without changing their gloves. Observed one employee put their gloved hand in sanitizer, touch trash, and then went to work on the cook line without washing their hands. Observed an employee wash their gloves in an attempt to continue using them after they became soiled.
(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
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- REPEAT
Cutting board was found stored clean with food debris on it. Saw was observed with raw meat residue on it. A few clean containers found with food debris on them. CDI - Items were moved to be rewashed at the dish machine. Saw was moved to the 3 compartment sink.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf)
4-602.11 Equipment Food-Contact Surfaces and Utensils - REPEAT
Observed facility's thermometer being used without cleaned/sanitized beforehand and between multiple food items. CDI - Thermometer was sanitized. Education was provided.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; P
4-702.11 Before Use After Cleaning.
Observed an employee wash and rinse a clean cutting board but did not sanitize it before bringing it back to be used. This occurred multiple times with other equipment and utensils. CDI - REHS had employee bring it back to the 3 compartment sink to be cleaned and sanitized.
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding-
Observed beef in the warmer at 108 degrees F that was not reheated prior to entering hot holding. CDI - PIC reheated the beef to 172 degrees F and then returned it to hot holding.
( A ) TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment.
(B) TCS reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY , shall be heated to a temperature of at least 135F for hot holding.
(D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. (P) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling-
Observed pork belly that was made yesterday at 43 degrees F that has not been moved from the cooler since the previous day. It was completely sealed in the container and it was in a deep container. Beef and tomatoes were found cooling in the fliptop cooler. CDI - PIC voluntarily discarded the all of these because none of these cooled in time.
(A) Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16- TCS FOOD Hot and Cold Holding - REPEAT
Observed foods above 41 degrees F in the left fliptop cooler (see temp chart). Ambient was initially measured to be 42.8 after a long period of time. CDI - PIC adjusted the unit during the inspection and it later reached 36 degrees F.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
3-501.19-Time as a Public Health Control- REPEAT
Facility is using TPHC for their cut cabbage and bean sprouts but could not find the written procedures for doing this that were drafted during the previous inspection. Boba is being held on time and there are no procedures for this. REHS will need to see that the procedues are found or new procedures are drafted within 10 days. Please submit proof to benmeyer@dconc.gov or 984-278-2406.
(A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-
Observed a lighter stored above boba. CDI - Lighter was relocated.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
7-102.11 Common Name-
One of the sanitizer buckets was found without a label. CDI - PIC labeled item.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Observed beef that was cut this morning cooling in the fliptop cooler, which does not have the capacity to cool. Tomatoes were also cooling in here. Observed pork belly that was made yesterday that did not cool all the way down due to the plastic wrap not being vented and being in a deep container. Observed beef cooling with the plastic wrap completely covering the product. CDI - Products were vented and put in the walk in cooler, the pork belly was voluntarily discarded by the PIC.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination-
Observed a bag of frozen peas stored directly in other food in the left fliptop cooler.
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
3-305.14 Food Preparation (C)
Observed an employee prepping peas in the dining room directly on the dining room table. Food prep may only be completed in the kitchen. Food was dropped on the floor and put back to be reused.
During preparation unpackaged food shall be protected from environmental sources of contamination. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition- REPEAT
Observed two food employees prepping food with a items on their wrists. Watches and bracelets may not be worn during food preparation.
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C) |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - REPEAT
There was multiple wet wiping cloths on countertops and cutting boards. Observed one container of wiping cloths stored on the floor.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C)
(E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (C) |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- REPEAT
Observed a knife stored in the crevice between the fliptop cooler and low boy cooler. In-use utensils cannot be stored there because that area is not a clean portion of equipment. Observed the handle of the tong contacting the food of the mixed vegetables container. Observed a rice scooper stored in water at 75 degrees F.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles- REPEAT
Observed plates and bowls stored with the food-contact portion facing upwards with no protective barrier above it. Discussed using the top plate as a cover and grabbing the second plate for use each time. Observed a clean bowl stored in the mop sink. Observed a clean cutting board stored behind the faucet of the prep sink.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
4-901.11 Equipment and Utensils, Air-Drying Required
Observed a few clean containers stacked wet.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Observed one container of single-use lids that was not delivered today stored on the floor in the dry storage.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Food-Contact Surfaces-Cleanability- REPEAT
Observed one knife handle that was broken and taped together. CDI - PIC voluntarily discarded the knife.
Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf
4-101.17 Wood, Use Limitation-
Observed unsealed wooden shelving being used in the outside drink part of the kitchen. Wood must be sealed or no longer used here. Observed unsealed wood being used as a base for a cutting block. Remove the wood portion.
Except for hard maple or an equivalently hard, close-grained wood, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE
4-501.11 Good Repair and Proper Adjustment-
Observed a torn gasket at the fliptop cooler in the drink area.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp..
4-205.10 Food Equipment, Certification and Classification-
Meat saw, grinder, and crockpot are all not certified by an ANSI accredited program for commercial use. Replace those items with ANSI approved items or remove them.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions.
Observed dirty dishes that were not washed or rinsed stored in the sanitizer solution in the sanitize compartment of the 3 compartment sink.
The wash, rinse, and SANITIZE solutions shall be maintained clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair-
Leak observed at the spray nozzle of the 3 compartment sink.
A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Baseboard observed coming off the wall by the ice machine. Wall damage observed by the mop sink.
Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Cleaning needed of the wall behind the cook line. Greasy waste spill observed by the wok and stock pot. Ceiling tiles are in need of cleaning. Cleaning needed of the vents above the drink area and in the kitchen.
All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Observed an employee phone and other belongings stored above the fliptop cooler in the kitchen. Employee items were relocated during the inspection.
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |