| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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.
The facility had priority items out of compliance. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
There was a power cord hanging in front of the handwashing sink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI; The power cord was moved to allow for handwashing. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Temperature Control for Safety (TCS) food in the reach in cooler (RIC) was missing date markings. TCS food items shall be date marked when held for more than 24 hours. CDI; Manager was asked to date mark the missing items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Shelled eggs were observed on the prep with a temperature of 50F. Manager stated the eggs are allowed to reach room temperature before use and had bee out for about an hour. The facility did not have written procedure for TPHC. Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. 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. CDI; Manager was provided a standard operating procedure template for a TPHC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf)
The large container of chicken pot pie mix cooling overnight in the lowboy was sealed during the cooling process. The product was found to be 51F. The seafood chowder and orzo had been portioned and sealed before allowing the products to reach 41F. 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. Corrected During Inspection (CDI); The chicken pot pie mix was discarded. The tops for the portioned seafood chowder and orzo were removed to allow the products to cool to 41F. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Bulk containers of dry goods such as flour were not label with the common name of the product. Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Manger was asked to label the bulk containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)
Upon arrival the door to the facility was cracked open. The inner screen door has gaps along the top edge and does not self close. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Manager was asked to leave front door closed to prevent entry of pest.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests.
Dead pest were observed in the front window by the reach in cooler. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Manager was asked to remove the dead pest.
6-501.115 Prohibiting Animals.
A dog bed and water bowl were observed under the front counter. Animals may not be allowed in the FOOD PREP AREA of a FOOD ESTABLISHMENT. Manager removed the dog bed and bowl. Manager was asked to not allow pets in the facility. There is no door to prevent entry into kitchen area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Pots and pans stored on the shelf by the RIC at the front were not inverted or covered to prevent contamination. Clean equipment shall be stored covered or inverted. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
The caulking for plexiglass partition separating the prep sink and 3 compartment sink was damaged. Equipment shall be maintained in good repair. Manager was ask to repair and/or replace plexiglass partition. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The air conditioner was observed to be soiled with grease. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Manager was asked to clean and/or service the air conditioner to prevent the need to leave the front door open to regulate ambient air temperature. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use.
A wet mop was stored in the can wash / utility sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. |