| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) The PIC shall be a certified food protection manager having passed an ANSI accredited course. *No one CFPM certified at time of inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. *Observed personal drinks in reach in units and on prep table; some without lids. Locate to a lower shelf in units and tables to prevent potential for contamination if spilled. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf *Hand sink in back by 3 comp did not have paper towels or other drying device. CDI - Employee stocked paper towels.
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. *Observed soap at prep sink and washing of items at coffee area at this prep sink; ensure utensils and dishes are being washed, rinsed, and sanitized at 3 comp sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) *Observed raw shell eggs stored over unopened chubs in 2 door reach. CDI - Relocated to ensure RTE over eggs. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P *Observed temps on left side of large prep top over 41F. CDI - TCS foods over 41F discarded or moved to other units. Filled empty spaces in prep tops with containers to ensure air is not escaping and educated on keeping lids closed when not in use as facility had just had a lunch rush and tops had been open. Discussed maybe installing bumper against back wall to prevent units from being pushed completely against wall and or to have coiled checked/cleaned. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed cans of fly spray in the food prep area at floors. Properly work with PCO to provide a pesticide that can be used in food service. CDI - Had PIC remove from facility.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P *Obesrved lysol on shelf with clean dishes. CDI - Relocated.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P *Sanitizer at 3 comp too strong. CDI - PIC remade. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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. -Pf *Observed lettuce that was placed in prep unit reach cooling from recent prep with lid on at 60F. CDI - Lid removed to allow for proper cooling. |
|
37
|
0
|
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. *Label bottles that are not easily identifiable above prep units / tables. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. *No self-closure on back door. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Several employees without effective hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Food employees wearing jewelry. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed wet wiping cloths stored sanitizer buckets throughout the facility that were not submerged and sanitizer not registering on one bucket. CDI - Remade sanitizer buckets. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Move boxes of single use in storage shed off floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed StarBlue egg waffle-maker in facility. Manual shows "Do not use outdoors or for commercial purposes."
4-501.11 Maintain equipment in good repair. *Observed some torn gaskets on couple of units; repair or replace such as tall 2 door reach in back holding chubs, left and middle door on 3 door prep reach, and small tear at short reach holding dressings. Have large prep unit serviced; right side does not appear to be as cold as left side; temps over 41F observed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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. *Detail clean non-food contact portion deli slicer; although staff actively using areas that have build up. Detail sides of inside the ice machine; note: divider clean.Note: Overall other items corrected from previous inspection. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-202.14 Toilet Rooms, Enclosed and provided with a tight-fitting and self-closing door. *No self-closures on bathroom doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 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. * Observed missing wood slat missing in the hallway leading to the restrooms, floor buckling in men's restroom, chipped/missing floor tiles in kitchen, and small holes and tile damage above hand sink at front and at pick up window. |