| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a CFPM having passed an ANSI accredited course for Certified Food Protection Managers. Observed no employee present during inspection with food protection manager certification. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
**2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee enter kitchen from outside and start to put gloves on before working with food without washing hands. Employee was educated and washed hands. CDI
**2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use barehand to turn off hand sink faucet. Employee was educated and washed hands using paper towel to turn off faucet. CDI |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
**5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf Observed hand sink blocked by cart. Food employee removed cart to allow hand sink to be accessible again. CDI |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed multiple metal pans and slicer stored as clean with food residues present. Dishes were placed at the three compartment sink to be washed, rinsed, and sanitized. CDI Repeat
4-602.11(E)(4)(b) Equipment components such as ice machines and beverage dispensing nozzles shall be cleaned at a frequency to preclude soil and mold. Observed microbial growth on ice machine baffle board. Repeat
**4-501.114 Maintain chemical sanitizer at correct concentrations when being used to sanitize. 50PPM to 200PPM for Chlorine, 200PPM to 400PPM for Quaternary Ammonia ( or Per Manufacturer's Instructions) -P Observed sani station solution full of food debris and not measuring for chlorine or quaternary ammonia. Food employee remade sani station by mixing quaternary ammonia and bleach. Food employee was educated and dumped out sani station and added quaternary ammonia at proper concentration. Ensure that bleach and quaternary ammonia sanitizers are not mixed in food contact sanitizers. CDI
**4-703.11 (C) After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method consistent with contact times listed on EPA label. -P Observed food employee washing dishes at three compartment sink and dipping spoon into sanitizer to sanitize. Food employee was educated and left spoon submerged in sanitizer basin for at least a minute to fully sanitize before use. CDI |
|
19
|
3
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatballs reheated to 110-176F for hot holding that food employee stated were done after 20 minutes in microwave. Food employee was educated and continued to reheat meatballs until all meatballs reached 135F or above. When reheating in the microwave, ensure food is rotated or stirred so all areas reach 135F. CDI Repeat |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler at 47F ambient air at beginning of inspection with all foods ranging from 44-47. Food employee stated that door was left open for about 5 minutes 1 hour prior. Observed meat prep unit at 45F during beginning of inspection with all foods ranging from 44-45F. Food employee stated that prep top was left open for rush about one hour prior. Observed walk in cooler and prep unit drop down to 38F ambient air through inspection. Lids were added to all open areas of prep tops and prep unit thermostat was lowered from 41F down to 38F. All foods rapidly cooled to 41F or lower in remaining timeframes. Keep prep top lid closed at all times that it is not in use, and keep thermostats at 38F to maintain foods consistently at 41F inside unit through rushes. CDI Repeat |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Observed sliced tomatoes that were cooling in the walk in cooler with tight fitting covers on and in the prep top. Food employee was educated and removed cover and moved tomatoes in prep top to the walk in to allow rapid cooling. CDI Repeat |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
**3-501.13 (A), (B), (C ) Use approved thawing methods, to include submerging in running water no greater than 70°F with a velocity to flow away loose particles, under refrigeration, or as part of the cooking process, such as with frozen ground beef. -PF Observed meatballs sitting in the prep sink thawing. Food employee was instructed to turn on cool running water to thaw properly. CDI |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live flies in the kitchen. Continue to work with pest servicer to eliminate pests. Repeat |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with a bracelet on while working with food. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
**3-304.12 (A) In-use utensils in TCS food must be stored with handles above the food and the top of the food container. All scoops shall have handles. Observed scoop handle in contact with chicken at front make line. Food employee removed handle from food. CDI |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
**4-903.11 (B) (1), Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed metal containers stacked wet. Discussed allowing dishes to fully air dry before stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple cracked plastic lids stored as clean. Lids placed to be discarded in labeled bag for management. CDI Repeat
4-501.11 Maintain equipment in good repair. Observed walk in cooler door closing mechanism not operable. Ensure door is repaired so it is not left open for any periods of time. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed additional cleaning needed to gaskets. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from three compartment sink faucet. Repair by next inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
**6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed additional cleaning needed to walls in prep room and by front hand sink. Repeat
**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 coving coming off the wall next to walk in. |