| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
CDI- Regulatory authority reviewed correct answers during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Observed PIC without Food Protection Manager Certification. 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. PIC stated it had expired and is planning to take next week. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Multiple employees observed entering kitchen from outside, with gloved hands, and returning to food preparation without handwashing or gloves being changed. Employees observed cleaning in the middle of food preparation, with raw food, and then returning to handle raw foods without handwashing or gloves being changed. During cleaning, employees observed handling soiled containers, containers of other foods, wet wiping cloths, and brooms.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
CDI- Regulatory authority reviewed correct answers”when to wash” procedures with management, who relayed information to staff. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Onion observed black growth. Taco Meat in refrigerated truck had white growth although it had today’s date listed and was being cooled. Food shall be safe for consumption, unadulterated and honestly presented. -P
CDI- Establishment voluntarily discarded adulterated items. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Waffle mix, containing raw eggs, observed stored above shredded hashbrowns in Prep Cooler 2. Raw bacon observed stored on containers of green beans and gravy in RIC. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
CDI- Coolers were properly reorganized during inspection. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Multiple foods observed in hot-holding units that were not being maintained at 135F or above. Some may be due to the containers not properly fitting into double-pan method. Additionally, none of the staff could tell the regulatory authority when and how they were reheated. Maintain TCS foods in hot holding at 135F or above. -P
CDI- Out-of-compliance foods were voluntarily discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) None of the foods in the refrigerated truck were observed at 41F or less. This could be due to the establishment having just received a truck and therefore, left the unit open while putting away product. Maintain TCS foods in cold holding at 41F or less. -P
CDI- Chicken salad was rapidly cooled in an ice bath as it had been prepared sometime this morning although staff could not determine exact time, establishment had been opened less than 5 hours. Refrigerated truck was closed and staff instructed to limit access to ensure proper functionality. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Establishment is not consistently changing/updating times to reflect the time removed from temperature control. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
CDI- Regulatory authority witnessed removal from temperature control therefore was able to document accurate times during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 (Pf) Observed taco meat cooling in improperly with tight fitting plastic wrap. 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- Regulatory authority reviewed how to use proper cooling procedures and directed staff to not cool foods that weren’t finished being prepared due to that weren’t finished being prepared due to the presence of the regulatory authority. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Observed back wall with many holes that will that will allow entry of pests such as between plywood and at plumbing connections where escutcheons are missing or damaged. Back door also left propped open to allow easy access to refrigerated truck. Establishment is using cloths or spray foam to seal gaps in plywood, which contains evidence of rodents. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Properly seal at back door to prevent the entry of pests and/or rodents.
6-501.111 A multitude of live roaches observed throughout the kitchen, on equipment, on condiment containers, and excessive presence at makeline near hand sink. Keep the premises free of insects, rodents, and other pests. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14B,1 (C) Observed wet wiping cloth stored on equipment such as prep tables and front line. A collection of cloths were observed blocking the floor/plywood juncture at previous walk-in freezer area. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution. Store wet wiping cloths in bucket of sanitizer when not in use. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Replace torn and damaged gaskets, door handles, and door frames as necessary throughout. Maintain equipment in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Establishment could not locate a test kit for measuring sanitizer concentration. Replace test strips. Provide a test kit that accurately measures sanitizer concentrations. -Pf
CDI- Manager contacted chemical supply company to order replacement test strips. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Clean gaskets throughout and container for utensils on dish storage rack, which contained debris and dead flies. 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. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15B (C) Observed leaking faucet at prep sink, leaking pre-rinse nozzle, duct tape repair along plumbing at 3-compartment sink, and leak at sanitizer faucet of 3-compartment sink, leading to establishment turning off access to this faucet. A plumbing system shall be maintained in good repair. Repair leaking faucet at prep sink. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 One of the waste bins in the women’s restroom is broken and missing its lid. Provide a covered waste bin in female restrooms. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Dumpster door observed open. Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Observed dumpster area with carts and miscellaneous items. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items. Remove inoperable items from dumpster area. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11A (C) Observed floor maintained with black grout covering tiles throughout kitchen which was not smooth and easily cleanable. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted. Clean grout off of floor so it is smooth and easily cleanable.
6-201.16 (A) Numerous holes in walls and plywood is not considered smooth, nonabsorbent, or easily cleanable. Wall and ceiling covering materials shall be attached so that they are easily cleanable.
6-501.11 Observed tiles missing or damaged in floor by the back reach-in cooler. Repair separating coving in women’s restroom. PHYSICAL FACILITIES shall be maintained in good repair. |