| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 Demonstration-
Facility had several P/PF violations found during today's inspection. PIC shall ensure rules in the code for food safety and handling are met. CDI- Thoroughly discussed all violations with PIC. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) REPEAT
Observed little to no handwashing during the inspection except by a server. 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 she translated to the employees when to wash hands and change 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. An employee at the cook line was observed putting raw meat into a wet batter while wearing gloves. They put the meat into a fryer and then washed their gloves in a sani bucket before returning to prep the rest of the food for the order. In the walkin cooler, raw, thawing shellfish was observed stored above cooked and uncovered chicken wings. Portioned salads in the walk-in cooler were also uncovered. 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,
(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, the PIC stated that the meats in the flip top and in the walkin cooler were par cooked. The PIC also explained correct use of gloves and had the employee change their gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Found two knives stored as clean on a knife rack in the prep area and another on a knife rack near the back kitchen door. The can opener had food debris on the piercing portion and several dishes were observed stored as clean with food debris and stickers still on their surfaces. There were ladles, measuring cups, the top of an ice wand and food storage containers stored on the prep counter with food debris on their surfaces. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI, the items were placed in the dish washing area. |
|
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 dated all items missing dates. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The sanitizer in the bucket on the lower shelf in the prep area was observed above 200ppm when tested. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI, the sanitizer solution was remade and tested within the correct range. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Observed employee foods stored on the top shelf in the walkin cooler above foods for the facility. Facility had a splash guard to protect the spices from the splash of the handsink at the cook line but, it was not put into place until employees noticed EHS.
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
Place the splash guard at the handsink before placing the spices next to it and employee foods should always be stored below or separated from food to be sold. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths were observed sitting on a counter in the prep area. Wet wiping cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a properly mixed sanitizer solution. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
There were wet stacked food storage containers on the shelves in the prep area. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining before contacting FOOD and may not be cloth dried. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
A stack of single use food containers were observed stored on the faucet of the handsink at the cook line.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
46
|
1
|
Gloves used properly |
Yes |
Yes
|
No |
3-304.15 (B) - (D) Gloves, Use Limitations (C)
An employee at the cook line was observed putting raw meat into a wet batter while wearing gloves. They put the meat into a fryer and then washed their gloves in a sani bucket before returning to prep food. 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. CDI, EHS explained to the PIC the correct use of gloves and they translated to the employees. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
There were employee cell phones observed on prep counters, employee items stored among food on a dry storage shelf and frozen cooling wraps that go around a persons neck stored in the reachin freezer among prepackaged and facility portioned foods. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Employee items must be stored separate from facility food, single use items and clean utensils. |