| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties-PF: Children were observed in the warewashing during upon arrival of the inspection. Several priority and priority foundation items were out of compliance during the visit. (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; (D) employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. CDI: All violations were corrected during the visit. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash-PF: An employee was observed preparing food without washing hands after entering the dining room/two employees were observed turning off the faucet with barehands after performing the handwashing procedures Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI: Education was given and the PIC washed hands appropriately. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-P: Roasted pork was stored in a pan with raw eggs/raw chicken was stored beside cooked pork and cooked chicken, with the pans touching/unwashed produce was above washed produce in the walk-in cooler. (A) 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. CDI: Education was given and all violations were corrected during the inspection.The pork was discarded
3-304.15 (A) Gloves, Use Limitation-REPEAT-P: An employee was observed touching the trash can and then contacting raw celery. (A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI: Education was given and the PIC discarded gloves and washed hands. The celery was washed and is used for cooking and no raw consumption. |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food-P: Three cans were observed dented in the dry storage area. (A) A food that is unsafe, adulterated or not honestly presented as specified under § 3-101.11 shall be discarded or reconditioned according to an approved procedure. CDI: The PIC placed the items in the designated area for damaged cans. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition-P: Several wrong dates were observed on the TCS foods in the reach-in cooler. 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), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). CDI: The PIC stated that the items were prepared on today. The PIC was allowed to placed the correct dates on the items |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control-REPEAT-PF: A pan of chicken was placed at room temperature without a written procedure. If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready to eat time/temperature control for safety food that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) Except as specified in (B)(2), the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control. CDI: The PIC stated that the chicken was placed at room temperature 30 mins prior. The chicken measured at 67 F and was allowed to be placed in the walk-in cooler to cool to 41 F or below. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing-PF: A pan of beef was thawing in the a pan of standing water. Except as specified in (D) of this section, TCS food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5oC (41 F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21 C (70 F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5 C (41 F). CDI: Education was given and the PIC turned cold water (below 60 F) on the beef to allow further thawing. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food-C: Condiments and spices at the wok station were without labeling/large buckets of sauces in the walk-in cooler were without identification labeling. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall
be identified with the common name of the food. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected-C: A hole was observed in the back screen door, allowing flies to enter the establishment. (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors.
6-501.111 Controlling Pests-C: Several flies were observed throughout the facility. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises-C: Several TCS foods cooling at room temperature and raw chicken was exposed to a large number of flies. (A) Except as specified in (B) and (C) of this section, food shall be protected from contamination by storing the food: (2) Where it is not exposed to splash, dust, or other contamination |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints-REPEAT-C: An employee was cooking without a hair restraint. A) Except as provided in (B) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing-C: Single-use containers used for the store use stored on a soiled employee rolling cart and soiled. A) Except as specified in (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment-REPEAT-C: Rusting is occurring on the walk-in cooler walls/the interior of the pork roaster is corroding/shelves are rusting in the walk-in cooler/shelving and legs on equipment is beginning to rust/replace the torn gasket in the reach-in freezer/the small dish shelf is rusting/the walls and ceiling of the walk-in cooler are rusting. . Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces-REPEAT-C: Cleaning is needed to/on the following: reach-in freezer, reach-in cooler, gaskets of refrigeration units, condenser in the walk-in cooler, walk-in cooler walls, walk-in cooler ceiling, shelves inside the walk-in cooler. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair-REPEAT-C: A leak was observed at the faucet of the prep sink and the handwashing sink. A plumbing system shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair-C: The outside receptacle is rusting. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
5-501.113 Covering Receptacles-C: The outside dumpster door was observed open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods-REPEAT-C: Reattach the base cove in the women's restroom/repair ceiling tiles damaged by leak/remove molding caulk around base of walk-in cooler and freezer and recaulk/FRP bowing under the prep sink/repair the wall damage along the perimeter of the restrooms. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions-REPEAT-C: Cleaning is needed to/on the following: floors under equipment, walls, and ceilings throughout the facility. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers-REPEAT-C: A large amount of employee food/items were observed intermingled with restaurant items. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |