| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) (Pf): 2-103.11 (A) - (P) PIC Duties (Pf)- PIC shall have active managerial control of foodborne illness risk factors to prevent the spread of foodborne illness. PIC needs to work with employees and provide training with regards to the violations listed in this report.
Hand washing - EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing
Hot & cold holding - Making sure all items are being hot held (135F) or above & cold items (41F) or below.
Butter Bar - CONSUMERS are notified to get a new cup each trip to the bar. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)- Employee drinks shall not be stored on or above any food, prep surfaces, clean equipment, utensils, linens, or single service items. Employee drinks were stored over 2 draw lowboy. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. After cracking raw eggs, breaded raw chicken, and other task that contaminate hands multiple employee changed gloves, but did not wash hands before changing tasks. Hands shall be washed any time that contamination occurs. Observed employee wash hands and turn off hand sink without using paper towel. Make sure to use paper towel to prevent recontamination of hands. Noted several employees not use a paper towel to turn off the hand sink. CDI by education and employee rewashing hands. Inspector will Verify hand washing training has been done in 3 days. When to wash has been a problem. Risk control plan will be needed as part of the verification.
Todays -- CDI by employee washing hands and changing gloves,and using paper towel to turn off the sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): A hand washing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than hand washing. Noted the main line hand sink has to be turned on and off from under the sink every time it is needed. The hand sink was also used to rinse the pan to remove cooked on spinach. The hand sink back in the food prep area is blocked by several stacks of boxes.
PIC stated a work order is in to repair the lone hand sink, inspector still needs all the boxes moved from around the back food prep hand sink. Inspector will Verify in 10 days.
5-204.11 Handwashing Sinks - Location and Placement (Pf): A HANDWASHING SINK shall be located: To allow convenient use by EMPLOYEES in FOOD preparation.
There is not a hand sink in the back current prep area. Inspector will Verify in 10 days that prep has been moved to the prep area that has a hand sink or a hand sink is added in the current prep area. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Raw animal foods shall be stored according to their final cook temperatures and separate from RTE foods. Noted raw sausage stored over the bacon in the walk-in. On a different shelf in the walk-in raw bacon stored over ready to eat foods. CDI by moving to a lower shelf.
Except when combined as ingredients, separate EQUIPMENT for each type shall be used. Chicken batter for chicken, fish batter for fish (i.e shrimp), produce batter for produce (i.e fried green tomatoes).
In the 2 draw lowboy make sure raw items are still stored so that as it is lifted to the flat top it does not drip on Ready to eat foods.
At the breading station make sure the egg wash & dry batters used for raw items are not used for ready to eat items.
Verifications will be needed to verify all items are stored properly as well as breading station reorganized.
3-304.11 Food Contact with Equipment, Utensils, and Linens (P): Food shall not contact non food surfaces. Noted eggs being cracked on the edge of the stove. This area is not cleaned every 4 hours. CDI by stopping employees from cracking eggs on the side of the stove. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
GC
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Food contact surfaces that come into contact with TCS (time/temp control for safety) foods shall be cleaned every 4 hours, followed by a sanitizing step. Sanitizing alone is not an appropriate substitute for the wash, rinse, and sanitize procedure.
Reminder that the make line / make line cutting board when used in direct contact with RTE food they shall be cleaned every 4 hours. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): TCS food shall be hot held at 135F or above. Noted grits (119F-124F) in the hot hold unit, hash browns (109F-115F) under heat lamp. CDI by putting both items on emergency TPHC. REPEAT.
Make sure to check items to insure they are staying 135F or above while hot holding. |
|
22
|
1.50
|
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)- Sausage (44F), slice ham (44F) stored on the top drawer of the lowboy were above 41F. Noted that the same drawer has been out of temperature on previous inspections. Noted bulk raw pooled eggs (56F). The eggs are being hold just out on the corner of the grill not under any refrigeration. CDI by voluntary discarding the sausage and ham, the pooled eggs where moved to emergency TPHC.
This has been noted on past inspections. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Noted bulk sweet potato butter (2/22), 2 containers of sweet potato puppy mix (2/23). CDI by voluntary discard.
Sweet potato butter was in several units will all different dates. Make sure that the date of the bulk follows all the prep working containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C): Outer Openings of a food establishment shall be protected against the entry of pests by filling any holes/gaps along floors, walls, ceilings. Noted the back door being propped open today. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C)-While preparing food/handling clean utensils and equipment, food employees may not wear jewelry on their arms and hands. An employee engaged in food prep was wearing a watch. Repeat.
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Noted an employee that needs a beard net. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): During pauses in food preparation or dispensing, utensils shall be stored on a clean portion of the food prep table or cooking equipment only if the in-use utensil and the food contact surface where it is stored is cleaned and sanitized at the proper frequency. Noted the waffle fork hanging on/touching the side of the oven. The side of the oven is not a food contact surface. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Be sure to invert to go containers at bar area. Single service items shall be kept in the original protective package or stored by using other means such as inverting that afford protection from contamination until used.
All togo containers on the line and on the expo line are not inverted or covered. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Equipment shall be maintained in good repair. Lowboy's top drawer below the grill was not maintaining TCS foods below 41F. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 Warewashing Sinks, Use Limitation (C): # comp sink shall be clean before and after each time it is used to wash produce. Noted employee start to wash a bin of oranges at the 3 comp sink with out cleaning it. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Flour buildup was on the dry storage shelves, inside container that holds to go sauce cups. Accumulation of dust and debris noted on shelving near the cook line. Repeat. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat- Plumbing systems shall be maintained in good repair. There was a leak under the handsink as well as the hot water handle will not turn off. This is causing hand washing violations See #8. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C): A storage area and enclosure for refuse, recyclables, or returnables shall be maintained clean. Noted several trash bags and other debris around both the dumpster and the cardboard dumpster. Work with land lord to keeps area clean. Shared dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)- Dust buildup was observed on and around the fan in the walk in. Cleaning is needed under /around hard to reach corners . Physical facilities shall be cleaned as often as necessary to keep them clean. Accumulation of dust and debris noted behind equipment. Repeat. |