| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 Person In Charge Duties - ( Pf) Facility score has dropped below an A, during inspection observed seven Priority or Priority Foundation items, three of which were repeats. PIC shall ensure rules in the code for food safety and handling are met, as outlined in the responsibilities listed in 2-103.11 (A) - (P) CDI-Priority and Priority Foundation items found were corrected and discussed with PIC. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - REPEAT. No certified food protection manager present at inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Employee that was onsite at the beginning of the inspection was able to answer questions and demonstrate knowledge. If he will be opening and by himself, it is recommended that he take a certified food protection manager course. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Observed employee beverage with lid and straw on drink cooler in front, another drink observed stored beside in use utensils for ice machine, coffee cup observed on top of prep unit by fryer. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P; Observed food employee have hands around mouth and begin to touch clean utensils and equipment without washing hands. Observed multiple employees handle personal items such as moving drinks and cell phones without washing hands prior to handling food items. Observed employee at 3-compartment sink and handle food items without washing hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); P
(D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves to initiate a task that involves working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P CDI - REHS asked employee asked to wash hands at handsink |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C; Missing handwashing sink sign in womens restroom. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES
5-205.11(B) Using a Handwashing Sink - Operation and Maintenance - PF; Observed food employee dump their drink in handwashing sink. A HANDWASHING SINK may not be used for purposes other than handwashing. CDI - Discussed with PIC handwashing sinks are for handwashing only |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot Holding - P; Observed multiple foods in hot hold cabinet that were below 135F (see temp log). Hot hold foods shall be held at 135F or greater. CDI - Food items were pulled from hot hold cabinet and reheated. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Time/Temperature Control for Safety Food, Cold Holding - P; Observed multiple foods in ice bath that were above 41F (see temp log). Hot cold foods shall be held at 41F or less. CDI - Additional ice was added to ice bath. Deeper pans were used. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17(A) Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - PF; REPEAT. Observed one open container of milk in walk in cooler without date marking. Multiple food items that were cooked and cooled that did not have a date. Refrigerated TCS food prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TCS food commercially prepared and PACKAGED that has been 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 and may not exceed the manufacturer’s use-by date. CDI - employees labeled items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15(B) Cooling Methods - Pf; REPEAT. Observed pan of ribs and pan of bbq walk-in cooler that were tightly sealed while cooling. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI - Items vented.
3-501.11 Frozen Food - (C). Frozen okra stored in reach-in cooler by fryer. Stored frozen FOODS shall be maintained frozen. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12(A) Food Temperature Measuring Devices - Pf; Facility had a thermometer, however would not turn on due to dead battery. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C; In dry storage closet multiple dry goods stored in containers without common names of food. Food Storage Containers, Identified with Common Name of Food- Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the
FOOD. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - C; REPEAT. Observed multiple food employees with watches, bracelets or multiple rings that were not a plain ring on while preparing food. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
2-402.11(A) Effectiveness - Multiple food employees handling food without hair restraint. Except as provided in (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
Except as provided in (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C; Observed scoops for ice bin stored on side of bin where it was soiled and with personal items. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. CDI - scoops taken to kitchen to be cleaned and sanitized. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Equipment and Utensils, Air-Drying Required - C; Observed numerous pans stacked wet in storage area. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles - C; REPEAT. Observed single service items stored on floor in back storage aea and in area near drive through window. Except as specified in (D) of this section, 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 15 cm (6 inches) above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11(B) Good Repair and Proper Adjustment - C; Observed torn gasket on hot holding unit. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles - C; Observed sliding door left open on dumpster. To prevent attraction of pests, keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Keep lid closed on grease receptacle.
5-501.114 Using Drain Plugs - C; Dumpster unit missing drain plug. Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place to prevent leaks and attraction of pests. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - C; REPEAT. Observed missing ceiling tile near ice machine. PHYSICAL FACILITIES shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed employee personal items stored with facility items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |