| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Person in Charge Duties are not being adequately addressed. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Present employees have no verifiable ANSI manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) No Soap is available at the handwashing sink where food is cooked and waffles are prepared. Maintain soap at each handwashing sink at all times. Assure employees are correctly washing hands by using. Soap was replaced upon request.
5-205.11 (A) Red Bucket is stored inside the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Keep handwashing sink clear of storage and establish a location to store the towel bucket. Bucket was removed. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition. Pf Several cans are severely dented with compromised seams. Inspect food at the time of delivery and set-aside damaged cans when the seams are compromised for refund. Severely dented #10 cans were moved from shelving to the manager office today. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Cooked Breakfast potatoes are stored between the frier and the raw chicken. When chicken is freshly battered, it is carried across the uncovered cooked potatoes. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Potatoes were discarded and moved away from the raw chicken preparation area today. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Cutting Boards are not clean and have an odor. Blenders are not clean. Stored pans have food residual in them. Plastic bus tub containers stored on the floor under the shelving unit are not clean with a bad odor. Refrigerator Lids are not clean. Can opener is not clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several items taken to the ware washing sink to clean and sanitize today. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Sausage Gravy 44.4 degrees F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Use your thermometer to check food temperature. Discard gravy and food that remains between 135F and 70F for more than two hours and discard food that is between 135F and 41F for more than six hours. Gravy was discarded today. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Two of three Warmers appear to not be functioning. Gravy 118F. Maintain TCS foods in hot holding at 135F or above. -P Water in the warmer is not hot and pans are doubled, creating an air space from the water/steam. Dials are missing from the two warmers that are not holding food at 135F. gravy was discarded during inspection. Repair or replacement of warmers is needed. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Atosa Refrigerator to the right of the warmers has Pimento Cheese 62F, Chicken Salad 55F. Refrigerator is not cold as required. . . Atosa Refrigerator on the wall under the hood has Raw Shrimp 46.6F, Raw Chicken Breasts 46F, Pooled Egg 45.9F. Manager verified refrigerators are plugged in directly to the outlet. Schedule servicing and cleaning. Refrigerators shall maintain food at 41F and colder. Pimento cheese and chicken salad were discarded during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Breakfast Potatoes held near the frier are 83 degrees F. There are dirty posted procedures for time holding on the refrigerator to the right of the potatoes. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Labeling of the potatoes is required. Potatoes were discarded today. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage - Medicines (P) (Pf) Bottle of Natural Relaxant Pills is stored in the kitchen on the pass thru window area. Only medications necessary for the health of the employees are allowed in the kitchen. Store medications and personal items in designated location. Pills were requested to be removed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Thick Sausage Gravy is stored in deep plastic 22 quart covered containers inside the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Recommend using small metal pans and not transferring gravy/cooked food to plastic containers. . . Potatoes also need additional air flow to cool; shallow metal pans are excellent and in use, but put less on each pans and leave a vacant space between pans when space allows. Cooling methods were discussed and Gravy discarded.
. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) There are a lot of fruit flies, drain flies present area at the meat prep sink and ready-to-eat prep sink. Pest control is needed. Eliminate the flies from the kitchen food preparation area. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Employee cooking waffles needs effective hair restraint. Evaluate also the watch since food handlers shall not wear watches or jewelry on their hands and arms. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) Bowl is stored in the breakfast potatoes. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Replace the bowl with a scoop with a handle. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Bus tubs and lids are stored on the floor under the shelving unit near pooled water. Metal food lids are stored on the floor under the handwashing sink to the right of the refrigerator. Plastic beverage containers with spout are stored on the floor at the food preparation sink. Mugs are stored on a soiled plastic mat. Cutting Boards are stored under the meat sink in pooled liquid. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
4-901.11 Equipment and Utensils, Air-Drying Required (C) Pans, containers, wares are stacked wet. Store cutting boards and pans so they will air-dry. Do not stack pans until they have air-dried. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Roll of unwrapped exposed plastic wrap is soiled and stored under the meat sink. Portion bags under the meat sink are not clean. 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. Plastic wrap and soiled bags were discarded today. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) 3-compartment sink and dish machine need cleaning. Use detergent to clean the sink daily. Remove unclean build-up from the dish machine. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Equipment is not clean. Move the warmers to clean underneath. Clean all refrigerators, shelves, pass-thru shelf/surfaces. Maintain equipment and surfaces clean and free of build-up. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.13 Scheduling Inspection and Service for a Water System Device (Pf) Water Filtration Cartridges have exceeded labeling / date. Schedule replacement as indicated on the equipment. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster enclosure is heavily soiled with trash on the ground. Extensive cleaning of the dumpster area is needed. Put trash into the dumpster for removal. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency (C) Floor is heavily soiled. Walls are dusty and not clean. Effective cleaning of physical facilities is needed. Move equipment and various items stored on the floor to clean.
6-501.113 Storing Maintenance Tools (C) There are 10 brooms stored at the food preparation sink on the floor. There are six cleaning tools on the floor where waffles are cooked. Properly store brooms, dust pans, maintenance tools. Maintain floor and wall clean in these areas. |