| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - REPEAT
There was not no CFPM in the facility during inspection. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Serve safe may be taken online at servsafe.com |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11 (O) Person in Charge (Pf) REPEAT
The PIC did not have an employee health policy available. PIC shall ensure that FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report to the PIC, information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI, a copy of an employee health policy was provided to the PIC. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) REPEAT
PIC did not have a vomit and diarrhea clean up plan available in the facility as required.
CDI, a sample version of a plan was provided to the PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) -
Observed no paper towels at the only hand sink in the kitchen area and the hand sink on the sale-floor. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; P CDI - PIC restocked paper towels.
6-301.11 Handwashing Cleanser, Availability-(PF)
Facility was using Ajax dish soap as hand soap on the sale floor. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
CDI, PIC restock the hand sink with hand soap
6-301.12 Provisión para secado de manos (Pf)
Se observaron dispensadores sin toallas de papel en el único lavamanos del área de cocina y en el lavamanos del área de ventas. Cada LAVAMANOS o grupo de lavamanos adyacentes debe estar provisto de: (A) Toallas individuales y desechables.
CDI, El PIC reabasteció las toallas de papel.
6-301.11 Disponibilidad de limpiador para el lavado de manos (PF)
Se observó que la instalación estaba utilizando jabón para platos Ajax como jabón de manos en el área de ventas. Cada LAVAMANOS o grupo de dos lavamanos adyacentes debe contar con un suministro de jabón líquido, en polvo o en barra para la limpieza de manos.
CDI, El PIC reabasteció el lavamanos con jabón de manos. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Most items underneath the hot lamp on the right side were holding below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above.
CDI, All items were discarded
3-501.16 (A)(1) Control de tiempo/temperatura para la seguridad alimentaria, mantenimiento en caliente y frío (P) REINCIDENCIA
La mayoría de los alimentos bajo la lámpara caliente en el lado derecho estaban a menos de 135°F. Excepto durante la preparación, cocción o enfriamiento, o cuando se usa el tiempo como control de salud pública, los ALIMENTOS QUE REQUIEREN CONTROL DE TIEMPO/TEMPERATURA PARA SEGURIDAD deben mantenerse a 135°F o más. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Observed four containers of food cooling at room temperature on the prep counter (see temp. log). Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.
CDI, Discussed proper cooling procedures and provided a cooling chart. For rapid cooling, food may be placed in the freezer for approximately 30 minutes to help bring the temperature down quick
Se observaron cuatro contenedores de alimentos enfriándose a temperatura ambiente sobre la mesa de preparación (ver registro de temperaturas). Enfríe los alimentos rápidamente. Use métodos como bandejas poco profundas abiertas o ventiladas, baños de hielo grandes y agitación frecuente. El aire frío debe circular alrededor del producto para eliminar el calor.
CDI: Se discutieron los procedimientos adecuados de enfriamiento y se proporcionó una tabla de enfriamiento. Para un enfriamiento rápido, los alimentos pueden colocarse en el |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Found one wet wiping cloth used to sanitized the food surfaces stored on the prep counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a properly mixed sanitizer solution; and Laundered daily.
Keep all wet wiping cloth inside the sanitizer bucket.
3-304.14 Paños de limpieza, limitaciones de uso (C)
Se encontró un paño húmedo usado para desinfectar la superficie guardado sobre la mesa de preparación. Los paños en uso para limpiar mostradores y otras superficies del EQUIPO deben mantenerse entre usos en una solución desinfectante correctamente preparada y lavarse diariamente.
Mantenga todos los paños húmedos dentro del cubo con desinfectante. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Witnessed an employee cloth dry several lids. Air dry equipment and utensils after cleaning and sanitizing.
4-901.11 Equipos y utensilios, secado al aire requerido (C)
Se observó a un empleado secando varias tapas con un paño. Los equipos y utensilios deben secarse al aire después de ser limpiados y desinfectados. |
|
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
Multiple gaskets were observed split or damaged. The oven was missing the kickplate. Remove the shipping tape from the front and on the side on the low reach-in freezer.Equipment shall be maintained in good repair.
Replace torn and damaged gaskets and reattach the sink to the wall. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Cleaning required of all gaskets throughout the kitchen. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Clean more frequently.
4-601.11 Equipos, superficies en contacto con alimentos, superficies que no están en contacto con alimentos y utensilios
Se requiere limpieza de todas las empaquetaduras (gaskets) en la cocina. Las SUPERFICIES DE EQUIPOS QUE NO ESTÁN EN CONTACTO CON ALIMENTOS deben mantenerse libres de acumulación de polvo, suciedad, residuos de ALIMENTOS y otros desechos.
Limpie con mayor frecuencia. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT
The trim on the wall at the mop sink was missing on one side and coming off. Recaulk the mop sink and the 3-comparmtnent sink back to the wall.Physical facilities shall be maintained in good repair.
6-501.11 Reparaciones Instalaciones, estructuras, accesorios y métodos (C) REINCIDENCIA
El borde (trim) de la pared en el fregadero para trapeadores estaba faltante en un lado y desprendiéndose. Vuelva a aplicar calafateo (recaulk) al fregadero para trapeadores y al fregadero de 3 compartimientos para asegurar que estén sellados a la pared. Las instalaciones físicas deben mantenerse en buen estado. |