| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 Demonstration-
Facility had several P/PF violations found during today's inspection, 4 of which were repeats from last inspection. PIC shall ensure rules in the code for food safety and handling are met. CDI- Thoroughly discussed all violations with PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) REPEAT
Observed little to no handwashing during the inspection. An employee was seen leaving the make-line station to go to the dish pit area and then returning to handle food, such as slicing tomatoes, without washing their hands. Multiple employees were also observed exiting and then re-entering the makeline without washing their hands. Food employees shall clean their hands before engaging in food preparation when switching between working with raw food and ready-to-eat foods.
CDI - EHS made PIC aware of the issue and he translated to the employees to wash their hands before donning gloves. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation REPEAT
Cracked shell eggs were stored behind cooked chicken and beef inside the flip-top unit. The chef attempted to carefully remove the leaking egg with a spatula; however, the liquid egg still spilled onto the cooked product. Inside the lower reach-in section of the flip-top, raw fish was observed stored above cooked and uncovered chicken and beef. Additionally, in the walk-in cooler, raw chicken was stored against a container of raw beef that was loosely wrapped. Multiple items in both freezer units had been removed from their original packaging and were stored intermingled with other raw meats. For example, raw chicken was stored above wonton wraps, and a slab of beef was stored inside the same container as wonton wraps. An open gallon of ice cream was also stored in contact with raw meat that had been removed from its original packaging. Several spices not in use were observed uncovered throughout the kitchen, and many food items in the reach-in units were not covered. Portioned salads in the walk-in cooler were also uncovered and not protected from contamination. FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings;
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening;
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed
CDI, EHS assisted the PIC with correcting the storage order. PIC added lids/ covering on all items. EHS provided the PIC with a storage order chart |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Found two knives stored inside the knife rack that was soil. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, the knife racks were placed at the dish washing area |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicken wings were stored on the oven at 153F and later found at 92F. Maintained all hot TCS food at 135F or higher.
CDI, placed in the reach-in to cool |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
During the initial walk-through, the EHS observed employees putting away a large amount of food that had been left out, resulting in multiple food items holding above 41F. Shrimp stored in the flip-top unit was also filled past the fill line and measured at 52F. All the lids on the flip top were opened.Cold TCS foods must be maintained at 41F or below.
CDI, Deltratrak was placed in all units. The units were working properly. The top portion of the shrimp was removed and placed in the low reach-in. Cold and Hot holding stickers were provided |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
In walk in cooler, multiple items such as a carton of milk and yogurt were found without a date/label indicating date of preparation or opening. TCS foods opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days.
CDI - Employee date marked all items missing dates. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
The facility stated that the chicken wontons are held at room temperature during lunch and then discarded; however, the facility could not provide any written procedures. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf)
CDI, EHS explained and provide the TPHC procedures. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Observed a still intact ROP package of salmon thawing in the walk-in cooler. Also observed a frozen portion of chicken being thawed in the microwave. TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. Pf(C) As part of a cooking process if the FOOD that is frozen is:
(1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12, (Pf)
(2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; (Pf)
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (C)
CDI, education provided. Cut the package first before thawing |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Observed spices stored next to and under the hand sink at the make-line. Facility added a baking sheet to provided adequately protected from the splash. FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor
Add lids/ covering on the spices and relocate the spices and food |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean dishes and containers were stored next to the hand sink within the splash zone and in contact with a heavily soiled wall. Found a tong hanging on the back of the shelving unit that was dusty and soil.k. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
46
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B) - (D) Gloves, Use Limitations (C)
Several employees were observed leaving the kitchen and then re-entering while wearing the same gloves, without washing their hands before resuming work. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions
occur in the operation. EHS educated the PIC on gloves use. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)REPEAT
There was a gasket on a low boy reachin cooler that was split. Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizers, Availability (PF)
There was no sanitizer available during the inspection.Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation.
CDI, sanitizer was made |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-Contact Surfaces-
The exterior surface of the ice scooper holster required cleaning. In addition too, all the gaskets at the make-line station and the vent covers in the walk-in cooler. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)REPEAT
There was a large opening in the wall in the mop sink. closet. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the crack.
6-501.16 Drying Mops (C)
Observed the mop head rest upward and up against the wall. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
6-501.12 Cleaning, Frequency and Restrictions (C)
Cleaning needed of the walls and floors at the make-line station. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
During the initial walk-through, observed a multiple employee's beverage stored on the prep surfaces. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |