| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager.
-EHS observed no Certified Food Protection Manager present during inspection with priority violations being found. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
- EHS observed no staff members present who have the Certified Food Protection Manager certification. Someone with this certification is to be present during all times of operation. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.15 Food Employees must wash their hands in a handwashing sink. Pf
-EHS observed staff member attempting to wash gloved hands in the 3 vat sink. Hands are only to be washed in the hand sink. Staff member was redirected to the hand sink to wash hands after gloves removal. PIC stated that staff member was new and in training. No points today. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. Pf
-EHS observed no hand soap at the hand sink in the kitchen. Hand soap was placed at the sink during the inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Chemical sanitizers used on food contact surfaces shall not exceed concentrations (200 ppm for chlorine and 400 ppm for quaternary ammonia). P
-EHS observed the bleach sanitizer spray bottle at a concentration above 200 ppm. Sanitizer turned test strip from color back to white due to excess bleach. Sanitizer was diluted to reach proper sanitizing concentration. CDI |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 The permit holder shall maintain and provide records of procedures, monitored CCP, verifications, and corrective actions. Pf
-EHS observed no HACCP record book in the facility. PIC at time of the inspection was unaware of the location of this record book. Every day that the facility is open and operating, the HACCP record book is to be present, with activities logged daily. EHS will return within 10 days to verify that the HACCP Plan and records are being kept on premises. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control.
-EHS observed a large number of sticky fly traps with numerous flies on them. Replace sticky traps when they begin to accumulate flies to ensure functionality of traps.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
-EHS observed the door to the facility propped open with no pest control measures such as a fan facing the door or a screen over the door. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
-EHS observed boxes of product in the freezer being stored on the floor. Keep food items at least 6 inches off the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-EHS observed one staff member not wearing a hair restraint while processing meat. Hair restraint must be worn at all times of food handling. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused.
-EHS observed staff member washing single use gloves while still on hands. When gloves are deemed contaminated, they are to be removed and thrown away. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-502.11 Utensils shall be maintained in good repair.
-EHS observed black tape on the handle of the meat cleaver knife, as well as other knives having holes/damage to handles. Eliminate tape and repair handles or replace knives. Ensure utensils have smooth and easily cleanable surfaces including the handles. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
-EHS observed a leak from the left side of the 3 vat sink when water is running. Eliminate leak. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean.
-EHS observed dried blood on the floor in the walk in cooler and near the 3 vat sink.
-EHS observed cobwebs building in the frame of the exterior door where it was left open. Eliminate cobwebs. |