| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-101.11 - Assignment - REPEAT
PIC shall be present during all hours of operation. PIC not present during inspection. CDI - REHS explained violations to PIC over the phone.
A PIC shall be present during all hours of operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager REPEAT (C)
Nobody present during the inspection had a servsafe.
The PIC shall be a certified food protection manager through ANSI. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability-
The soap dispenser in the kitchen was jammed. CDI - Food employee fixed this during the inspection.
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (PF)
6-301.12 Hand Drying Provisions-
The men's restroom had no paper towels. CDI - Food employee provided more to the bathroom.
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods.
6-301.14 Handwashing Signage-
The handwashing signs were missing for the women's restroom and the main kitchen handwashing sinks. REHS provided signs to use during the inspection.
A clearly visible sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES. (C) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
Raw chicken was found stored directly next to cooked rice with the containers touching at the bottom of the fliptop cooler. Raw shell eggs were found stored in an uncovered container directly next to bread at the bottom of the same fliptop cooler. Raw chicken outside of its original packaging found stored intermingled with raw pork in the freezer. CDI - REHS explained the food storage chart to the employees and helped them reorganize to prevent cross contamination.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - REPEAT
Ice machine observed with brown and black build up.
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold (C) |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling-
Cooked rice made at 8 am found cooling on the countertop at 55 degrees F at 1:34 PM. Food employee attempted to save the product as it had not exceeded the cooling parameters yet, but, the rice did not reach 41 degrees F before 2:00 PM due to the food employee putting a lid on the product. CDI - The food employee voluntarily discarded the rice.
(A) Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Rice made yesterday found with no date mark. CDI - Food employee dated item.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT 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. (PF)
3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition
Cooked beans and cooked steak found with a date mark that exceeded 7 days. CDI - Food employee voluntarily discarded both items.
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P) |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-
A spray bottle of degreaser was found with no label. CDI - Food employee labeled item.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Rice was found cooling on the countertop. Additionally, the rice was later found cooling with a lid on. When cooling, ensure items are refrigerated or on an ice bath without a cover. CDI - Food employee moved rice to finish cooling in the walk in cooler, but it did not finish in time, so it was voluntarily discarded by the food employee.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food- REPEAT
Most sauce bottles found without a label. Sugar in a plastic container found without a label. Label all items that aren't easily identifiable that are outside of its original package.
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. (C) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation-
Multiple wet wiping cloths found on the counter. No sanitizer was made so it could not be placed into sanitizer. Sanitizer was later made and the cloths were moved to the bucket.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT
The handle for the prep sink is falling off and is in need of repair.
Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification-
Blender found labeled for household use only. Remove household only blender.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizers, Availability
No sanitizer was made when the inspection started, and nobody knew how to make sanitizer. CDI - REHS taught the employees how to make sanitizer, and it tested at 50 ppm Cl.
(A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation. Pf
(B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. Pf |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood-Contact Surfaces-
Sticker residue found on the nonfood-contact side of containers. Use degreaser to remove sticker residue.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Dumpster found with the side door open.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
Men's restroom stall wall in need of repair. Repair holes in the wall in the women's restroom. Replace water damaged ceiling tile in the women's restroom.
Physical facilities shall be maintained in good repair.
6-101.11 Surface Characteristics - Indoor Areas (C)
The men's bathroom has non-absorbent ceiling tiles and the ventilation is not working in there. Fix the ventilation or replace the tiles with absorbent ones like the ones in the kitchen.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Employee bag found stored with canned goods on the dry storage shelf. Employee phone observed on a countertop. Keep employee items separate from restuarant items and away from prep surfaces.
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |