| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT] |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
- Observed a food employee touching their body part( nose) and returning to the work station without washing their hands and changing to new gloves. Corrected during inspection (CDI) educational provided. The employee washed their hands, donned new gloves, and returned to work. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
6-301.14 Handwashing Signage (C)
- Observed the prep table blocked the entrance to the handsink, and this handsink had no handwashing signage. CDI - the prep table was removed to open access to the sink. Handwashing signage provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P
- Walk-in cooler: raw shell eggs stored above RTE food (commercially packed yogurts). CDI - the eggs restored under RTE food involved. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
- Observed a spray bottle of sanitizer with no label. CDI label provided.
- Observed dish detergent, oven cleaning spray bottle, and clean linen stored together without proper separation. CDI - the storage arrangement was completed, separating chemical supply from clean linen. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
- Bread-making station: Observed a spray bottle of water with no label. CDI label provided.
- Grab-and-go in-house-made bread packed for retail sale with no required label. CDI - label provided. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Outer Openings, Protected (C). 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.
- Observed that the back exit door self-closing arm is broken, the door does not self-close, and needs to be repaired. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water.
3-305.12 Food Storage, Prohibited Areas (C). FOOD may not be stored:(A) In locker rooms;(B) In toilet rooms;(C) In dressing rooms;(D) In garbage rooms;
(E) In mechanical rooms;(F) Under sewer lines that are not shielded to intercept potential drips;(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;(H) Under open stairwells; or(I) Under other sources of contamination.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
- The salt for curing ham is stored on the shelf inside the restroom, and also bags of salt are on the floor in the back storage. CDI - the bags of salt removed from the restroom.
- Door access to the operation, with no effective way to prevent the public from entering. PIC will post the sign" authorized personnel only." |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. (C)
- Observed 1 food employee in the meat cutting room with no hair net and no beard guard. CDI - educational provided. Beard guard and hairnet provided. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination.
- Observed clean linens and aprons stored on the shelf in the restroom. CDI - the clean linen and aprons were restored outside the restroom. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
- A box of bread bags stored on the floor. CDI - the box of bread bags restored above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (C) Equipment shall be maintained in good repair.
4-101.17 Wood, Use Limitation (C) (B) Hard maple or an equivalently hard, close-grained wood may be used for:(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and
- Observed that the self-closing mechanism on the walk-in cooler door is broken, not self-closing.Repeat.
- Observed Wood cutting boards that are not a maple wood equivalent are being used.
Discussed the matter with PIC. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
- Observed dust accumulation on the shelf at the bread-making station.
- Observed accumulation of stains on the scissors for bread cutting.
Discussed the matter with PIC. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C). Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Observed employee restroom with no self-closing door. Discussed the matter with PIC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
- Restroom ceiling vent is missing a cover. Discussed the matter with PIC. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
6-305.11 Designation - Dressing Areas and Lockers (C)
- Observed the employee's personal items and personal food stored in a non-designated area. Discussed the matter with PIC. |