| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have written plan to follow when responding to vomit or diarrheal events that may occur in the facility. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Left State approved Vomit & Diarrhea Clean Up Plan with PIC, owner. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Owner walked in and out of the walk in cooler several times, touched dirty dishes and equipment , then proceeded to put on gloves for an order without washing hands. All food employees shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. Instructed PIC, owner to wash hands before he placed on gloves. Educated owner on when to wash hands and method used. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 Meat slicer contained dried food debris and splatter. White containers used to hold bread dough contain heavy amounts of grease and grease build up. Dishes in dough/slicer prep room contain grease build up and food splatter. Can opener had large amounts of build up on food contact surface area that enters the can. Ice machine contained mold and mildew on ice baffle/shield area and around ice chute. All food contact surfaces shall be clean to sight and touch. Verification visit required within 10 days. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Two deep, white containers of steak covered and cooling in walk in cooler. One container was 109 degrees F; the other was 114 degrees F. Owner stated steak was cooked at 2 pm. Discussed and educated cooling time and temperature parameters, as well as cooling methods with owner. Steak was taken out of walk in cooler and spread into long, thin layers in 2 sheet pans. EHS returned to walk in cooler during inspection and both pans of steak were covered again. Educated PIC on cooling methods again and covering foods during the cooling process does not allow foods cool quickly because the heat cannot be removed from foods when covered. EHS entered walk in cooler again at 3:55 pm to check temperatures of steak after spreading on thin pans, and uncovering; one container of steak was 66 degrees F; the other container of steak was 68 degrees F. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Buckets of various sauces and dressings not labeled today. PIC stated various sauces were for wings and salad dressings. Container of sugar by wait station area is not labeled. All food products, with the exception of dry pastas and rice, shall be labeled with their common name. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in facility today. One live roach seen in facility today. Need to take more action to eliminate pest presence. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Knives and spatulas stored in small hot holding unit. A small amount of water was in the bottom of the pan with the utensils. During times of food preparation and dispensing, utensils that are stored in water shall be maintained at a temperature of 135 degrees F. The water shall be at a depth to sufficiently remove particulates and food debris from the utensils. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Five domestic freezers located in facility used to store potentially hazardous foods. These are not approved for commercial food service.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk in cooler door is not making a solid seal; does not close completely. Lids on pizza prep cooler are broken. Tape is located around top of Robo Coupe holding handle on unit. All equipment shall be in good repair. Several units in back storage area of facility are no longer in use and not working. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12 - No 3-compartment sink installed, only a dishmachine with a 1 compartment sink used as a prewash. A 3-compartment sink shall be installed, or a variance shall be in place allowing a dishmachine only for washing utensils. 30-day Intent to Suspend issued. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Much non food contact surface cleaning is needed throughout facility today. Gray shelving, inside and outside of fryers, insides of all coolers. All freezers have heavy ice build up and need to be defrosted. Vents that are in hood are very greasy. Outside of dough mixer has large amounts of food splatter. Shelving in walk in cooler contains heavy amounts of food accumulation. All nonfood contact surfaces shall be kept clean |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered trash can in employee restroom by wait station or in women's restroom. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors and lids and open on dumpster today. Keep doors and lids closed to prevent pest presence.
5-501.111 Door on one side of dumpster is missing. All dumpsters shall be in good repair. Dumpster needs to be replaced if door cannot be replaced. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floors and walls need much cleaning throughout facility. Food splash and splatter is present throughout all walls of facility. Floors need to be cleaned under all equipment. Pipes and plumbing on walls and floors need much cleaning. Wall area behind food prep sink that is pieced together with wood needs much cleaning around the foam and caulking. Floors, walls, and ceilings shall be kept clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Drain by ladies toilet in women's restroom is in poor repair; broken tiles around this area. Wall behind handwashing sink at wait station area is in poor repair and held together with wood. Wall behind prep sink is held together with wood. Floors, walls, and ceilings shall be in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention (C) Vents are missing from hood system. Owner stated vents were missing due to cleaning. Large amounts of grease are dripping from vents in hood and collected on ANSL system. Replace vents and filters to remove grease from food preparation areas and large amounts of grease accumulation on other areas in the establishment. |