| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
EHS observed PIC switching tasks without washing hands multiple times. EHS observed PIC crack raw shelled eggs open and leave on gloves. CDI - EHS had PIC wash hands when changing tasks and when finishing cracking raw shelled eggs. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
EHS observed at the handwash sink the highest temperature for hot water was 76F. Handwash sinks must have at least 100F water for handwashing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, (b) Cooked READY-TO-EAT FOOD, and (c) Fruits and vegetables before they are washed; P
EHS observed in the bottom half of the prep unit, a half a head of lettuce directly in front of raw chicken. CDI - Lettuce was moved to the top of the shelf and raw items were moved to the bottom. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
EHS observed foods in the bottom of the prep unit that were not properly date marked. Raw pork chop and raw fish had the date marking sticker on them but with nothing written on them. EHS also observed a container with hot dogs that have been opened and were not date marked. EHS observed chili underneath the prep unit that was not date marked. Once commercially packaged chili has been opened, it has to be date marked and be used within the 7 day time period. CDI - PIC date marked items. During next inspection, if items are not properly date marked then they will need to be discarded. |
|
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.
EHS observed a shelf above the prep unit that has single-serve containers that had the inside open and exposed to potential contamination. Single-service items need to be inverted to be protected from contamination. EHS also observed in the back storage room, multiple boxes of single-service lids that are boxed and stored directly on the floor. Boxes of single-service items need to be stored to be at least 6 inches above the floor. EHS observed in the back storage room, there are a few ceiling tiles missing with open boxes of single-service containers. These items are not in a protected sleeve or container and need to be disposed of.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
EHS observed single-service items such as cups, lids, coffee stirrers underneath the cabinet below the coffee self-serve station that are out of the sleeve and need to be discarded due to being out of the sleeve and are not protected from contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
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
EHS observed 2 cracked food containers in the bottom of the prep unit that need to be discarded. CDI - PIC put the food into different containers and threw away the broken containers and lids. |
|
49
|
0.50
|
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.
EHS observed in the floors in the kitchen area need more frequent cleaning, along with the bottom shelves and back cabinets (behind the prep table with the microwave on it) that need more frequent cleaning. Cabinets by the coffee and slushie self-serve area, underneath the stove, underneath the 3 compartment sink, the floor underneath the food shelf in the walk in cooler and the wall behind the shelf in the walk in cooler also need more frequent cleaning. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material.
EHS observed the used cooking oil container is on top of the grass beside the establishment. The dumpster is on the asphalt of the parking lot. The used cooking oil container also needs to be on nonabsorbent material such as asphalt. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
There are floor tiles in the kitchen area that are broken and are not smooth and easily cleanable. EHS observed in the back storage room a few missing that need to be replaced to prevent contamination of items stored.
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.
EHS observed in the dry storage room, the air conditioning unit that is connected through the ceiling is dripping through black trash bags into containers that per the PIC get dumped when getting full. The air conditioning needs to be repaired so that it is not dripping and so that the ceiling tiles can be replaced and the trash bags removed. Per the owner, the containers are dumped each day or every other day.
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items.
EHS observed upon arrival the multiple brooms and dust pans are being stored in front of the 3 compartment sink. Items need to be stored else where as to facilitate cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
EHS observed a container of nasal spray on the prep table. Employees need to have a designated area where personal items can be stored. |