| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
Observation: A PIC (person in charge) was not available at the beginning of the inspection and staffing present could not demonstrate knowledge as it pertained to handwashing requirements, sanitizing utensils/equipment. CDI: PIC did arrive during the middle of the inspection. Ensure that there is a designated person in charge at all times during operation of facility, all staff are trained in thier responsibilities and duties as it pertains to food safety.
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
Observation: The operator or facility was unable to provide instructions for vomit/diarrhea clean up. Ensure that staff are aware of how and when to clean up bodily fluid spills. CDI: Clean up instructions were provided for PIC during inspection,
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
Observation: Staff were observed not washing hands between task change during production passes. Leaving the production line for other tasks such as washing dishes, drinking water, handling equipment. Ensure that staff are aware of when to wash hands during production passes/task changes.
CDI: Staff were educated along with PIC demonstrating through handwashing stops through the processes within the kitchen. Redirected staffing during 4 production passes to direct handwashing. **REPEAT**
2-301.14 When to Wash (P)
Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Observation: Staff member did not set up a sanitzier basin when washing in use food production containers; CDI: Educated staff about proper wash, rinse and sanitize and containers were sanitized as a corrective action.
4-702.11 Before Use After Cleaning (P)
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Observation: The area of the ceiling in the walk in refrigerator accumulating water (around sprinkler head) and dripping onto food products. This is not approved for storage of food products; CDI: Covered food items were removed fromt this area, operator has been directed to evaluate the sprinkler head to prevent future drippage onto stored food products; Food products cannot be stored under water dripping causing contamination.
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
Observation: Wiping clothes used to wipe up food spills are being left out on countertops in rear and front of the facility production areas. Ensure that staff are placing wiping clothes in the sanitizer bucket between use. CDI: Wiping clothes were placed in sanitizer buckets front front area/rear kitchen.
3-304.14 Wiping Cloths, Use Limitations (C)
Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
Observation: The dish sink, drainboards had visible debris, accumulation of residue. Dish sink shall be cleaned at least once every 24 hours.
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Dish compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Observation: Accumulation of debris around the gaskets, front parts of the chef drawer refrigerator, areas of produce cutter. Increase cleaning in these areas.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Observation: Wall areas around cook line are heavily accumulated with grease, sauce debris; Sauce debris on wall areas behind prep/productiont able in kitchen. Increase cleaning frequency in these areas to preclude accumulation.
6-501.12 Cleaning, Frequency and Restrictions (C)
Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Observation: Air vents are unclean and accumulated with debris.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |