| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Observed employee switch tasks without washing hands. Observed employee enter the kitchen from taking out the trash and begin to rinse dishes without an hand wash. After engaging in activities that contaminate the hands, food employees must wash their hands. P Correction :Employee washed hands.
2-301.14 Observed employee place raw Philly meat on the grill and wipe their hands on a dry towel and begin to take RTE chicken off the grill. Food employees must wash their hands when switching between working with raw food and working with ready-to-eat foods. P Correction : PIC hand employee wash hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Observed employee cutting lettuce without gloves upon EHS arrival. PIC stated they wash their hands before but do not use gloves because the glove tends to cut off with the lettuce. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves, or dispensing equipment. P correction : The lettuce was voluntarily discarded. EHS spoke with PIC about the need to wear gloves with RTE foods and how we can use other methods to prevent physical contamination like the gloves cutting off into the lettuce. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Observed Philly meat individually wrapped in plastic wrap stored above tortillas in the reach in freezer. Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P Correction : PIC rearranged to move the tortillas above. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Observed black build up in the ice machine. Food contact surfaces and utensils shall be cleaned at a frequency to avoid contamination. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Observed cheese sauce from a can and pinto beans from a can not meeting reheating measures. Reheat all ready-to-eat TCS foods commercially processed and packaged in a food processing plant to 135F for hot holding. P Correction : Items were not moved to the stove top until their 1 hour and 59 minute of reheating. Both items were voluntarily discarded.
3-403.11 Observed chili and other items cooled and reheated not meeting reheating measures. TCS foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of 165F for 15 seconds. P Correction : Items were moved to the stove top and were able to reach above 165F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Observed tuna salad 10/10 , chicken salad10/4 , and grilled onions 10/11 all past their discard date. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P Correction: Items were voluntarily discarded.
3-501.17 Observed a container of bologna and turkey without a date. They were sitting in pool of yellow liquid at the bottom. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf Correction : PIC could not identify the date and voluntarily discarded due to appearance. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Observed the chemicals in the spray bottles well above 200pm for chlorine and 400ppm for quat. Chemical sanitizers used on food contact surfaces shall not exceed concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). P Correction: Employee remade the bottles and now the read within safe measures.
7-102.11 Observed a bottle of chlorine without a label. This bottle is just for drains and nothing that comes in contact with food. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Correction : PIC was able to identify and labeled correctly.
7-201.11 Observed two bottles of chemicals stored on a food prep surface next to single service items. Poisonous or toxic materials shall be stored to not contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating with space or partitioning. P Correction: the items were moved to a shelf below. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf). Observed bags of frozen ground meat thawing in prep sink without running water. Potentially hazardous/TCS food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Items were placed in coolers at time of inspection to continue thawing and staff was educated on how to properly thaw. Correction : The water was turned on. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Observed several flies throughout the kitchen. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19; Core; Shelves in multiple coolers are starting to crack and show rust. Observed the handle to the reach in cooler in poor repair and the handle to the under counter cooler. Particle board front counter shelves are wearing down showing particle board underneath. Nonfood-contact surfaces of equipment exposed to splash, spillage, or other food soiling or requiring frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Replace/re-coat shelving in coolers. Repair/replace the particle board shelving so it is smooth and easily cleanable.
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed torn gaskets on several equipment. Ensure that equipment is maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Observed blood buildup in the reach in cooler. Observed debris build up in several other units. Observed build up on the back of the ice machine and along the shelves throughout the kitchen. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered (C). The lid is missing on the trash can in the unisex restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Observed the doors to both the recycling and the dumpster open. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Observed mops stored against the wall in the mop sink. After use, mops shall be placed in a position to air-dry without soiling walls, equipment, or supplies.
6-501.11 Observed damage to the walls in the rest room. Observed small holes in the walls in the kitchen. Physical facilities shall be maintained in good repair.
6-501.12 Observed dust on the walls and ceilings throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Light Bulbs, Protective Shielding (C). light bulb elements in the kitchen missing shields. Obtain shatterproof bulbs or replace covers. PIC indicated they had covers onsite but had not installed on yet.
6-305.11 Designation - Dressing Areas and Lockers (C). Observed employee’s purse stored on top of the deli slicer. Employees must store their personal belongings in a way that does not have the potential to contaminate food items. |