| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
Upon arrival for inspection, only 1 employee was present and was not designated as the manager. 2-101.11 A person in charge shall be present during all hours of operation. Pf. Correction - manager/owner was called for inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
No one present when EHS arrived was certified as a food protection manager. 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. There shall be at least 1 person present at all times that is certified as a food protection manager. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
The employee restroom did not have paper towels or a handwashing sign at the handwashing sink. 6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf. 6-301.14 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. Correction - paper towels and a sign were provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Observed all the knives and a pair of scissors at the prep table with food debris still attached. 4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Correction - these items were taken back to the 3-compartment sink to be washed, rinsed, and sanitized again.
PIC stated that the band saw and sugar cane press is just washed, and rinsed, not sanitized. 4-703.11 After being cleaned, equipment food contact surfaces and utensils shall be sanitized in chemical or hot water, manual or mechanical. P. Be sure to wash, rinse, and sanitize all equipment food contact surfaces.
PIC stated that the gears for the sugar cane press are cleaned once a month. The gears are a food contact surfaces and shall be cleaned at least every 4 hours when in use. 4-602.11 Clean the equipment according to the approved cleaning schedule based on consideration of the characteristics of the equipment, food type, residue, or the temperature at which the food is maintained. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Observed boxes of food stored on the floor in the Walk-in coolers and Walk-in freezer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
The sugar cane press does not have any labels to indicate that it is commercial equipment. The top cover cannot easily be removed to clean the gears. The facility has a chest freezer near the bathrooms that is not commercial and a charcoal grill. 4-205.10 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 ANSI-accredited certification program.
Observed the original protective plastic covering on the prep tables. The plastic coating is coming off. Remove, so that it is smooth and easily cleanable. 4-101.19 Nonfood-contact surfaces of equipment exposed to splash, spillage, or other food soiling or requiring frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
The facility only has quat sanitizer, but no quat test strips. Facility only has chlorine test strips. 4-302.14 A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf. Obtain the proper test strips for the sanitizer used. A verification visit is required for quat test strips. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
The employee restroom did not have a covered trash can. 5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
The toilet has a buildup of black and pink debris in the bowl. 6-501.18 Maintain clean handwashing sinks, toilets, and urinals in the facility. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
PIC states that the chopper in the meat prep room is not used, the charcoal grill, and all the Hot-hold equipment in the front/register area are not being used. 6-501.114 The establishment must keep its premises free of materials that are not necessary for the establishment's operation or maintenance, such as litter or nonfunctional or no longer used equipment. |