| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
General Commented, no points taken.
2-102.12 (A) Certified Food Protection Manager (C)
There was no Certified Food Safety Manager Present during inspection. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
General Commented, no points taken.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Food employee did not wash hands after handling dirty dishes and before handling clean dishes. Wash hands before handling clean dishes. Food employee was touching face and had to be reminded to wash hands before handling food. Wash hands when they are contaminated and before handling food, single service, linens, utensils, and equipment.
CDI- Employee was directed to wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
The handwashing sink near the ware washing area was blocked by carts. Do not block handwashing sinks.
CDI- Cart was moved. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Repeated Violation.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Unwashed whole onions were sitting on top of ready to eat washed/cut spinach. Raw ground beef was stored on top of produce items. Raw ground sausage was stored over ready to eat food and whole muscle cuts of pork and beef.
CDI- Items were rearranged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
There was no sanitizer on hand. Keep sanitizer on hand at all times.
CDI- Quat sanitizer was remade at 200ppm.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Thermometer probe had dried on food residue and debris on the probe surface. Clean and sanitize the probe before and after each use.
CDI- EHS demonstrated thermometer hygiene by cleaning the probe with an alcohol swab. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
Beans re-heated for hot holding were 132F after being stirred and 118F before being stirred. Beans had just been opened from a can and heated in the steamer box. Reheat commercially processed foods to 135F or above for hot holding. Check reheating temperatures before placing items in hot holding.
CDI- Beans were reheated to 167F. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
General Commented, no points taken.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
PIC was in food prep areas without a hair restraint on her head. Wear hair restraints when in food prep areas. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
General Commented, no points taken.
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Single use gloves and aprons were stored in the employee bathroom. Keep single use items out of the bathroom. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Paint brush used for butter was corroded. Get an NSF brush only keep it in the butter during service. Leaving the brush in the butter will make it rust.
CDI- PIC disposed of butter and the brush. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
General Commented, no points taken.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
The lid of the cardboard dumpster was open. Keep dumpster lids closed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
General Commented, no points taken.
Repeated Violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Tiles in the kitchen floor were cracked. Replace broken tiles. The hvac vent covers had chipping paint and were rusting. There was an accumulation of dust around the vents. Ceiling above the steam table was damaged. Repair, replace, or refinish as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
General Commented, no points taken.
6-303.11 Provide required lighting intensity.
One of the lights in the bathroom was out. Light at the lavatory was 7 foot candles. Light at the lavatory needs to be 20 foot candles.
The light at the 3 comp sink was 6 foot candles. Light at the 3 comp needs to be 20 foot candles. |