| 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): Person in charge not aware of handwashing, monitoring cold holding, cannot monitor cook temperatures, no employee health policy present, ensuring utensils are cleaned and properly sanitized, preventing cross contamination with ready-to-eat foods, and ensuring foods are holding at proper temperatures. Person in charge shall ensure: EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; EMPLOYEES are properly cooking TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, being particularly careful in cooking those FOODS known to cause severe foodborne illness and death, such as EGGS and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(B); EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT; and FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A). CDI: President educated on person in charge duties. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): No employees present with certified food protection manager certification. 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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P):No employee health policy present other than the manager asking employees when they arrive if they are sick. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. CDI: Employee health policy provided to management. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employee donned gloves for working with food, washed dishes, then removed gloves and added new gloves without first washing hands. PIC touched food after leaving stand then re-entering stand without washing hands (two times). Employee handled chemicals then touched clean utensils without first washing hands. Employee washed dishes then began cooking hotdogs without first washing hands. Hands shall be washed: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and
(I) After engaging in other activities that contaminate the hands. CDI: Manager and employees educated.//2-301.15 Where to Wash (Pf): Two employees washed their hands in the three compartment sink. Handwashing shall occur in the handwashing sink. CDI: Employees educated. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): No paper towels present in employee restroom. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI: Paper towels placed in restroom. Manager stated restroom not stocked with paper towels due to kids flushing towels. Towels shall still be provided for food employees to effectively wash hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Hotdogs sitting directly on pan of raw fish. Foods shall be stored to prevent cross contamination. CDI: Fish discarded for temp control violations.//3-304.11 Food Contact with Equipment, Utensils, and Linens (P): Employee washed and rinsed spoon and immediately placed in chili without sanitizing. FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. CDI: Sanitizer created for stand to use and PIC sanitized future utensils with spray. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P): Employee washed and rinsed dishes and did not sanitize. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI: Employee educated and sanitizer prepared.//4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): The following dishes were soiled, but stored clean, for use: knife, four pairs of tongs, spatula, measuring cup, three metal containers and strainer. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI: All sent to warewashing to be washed at a later time. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Raw fish fillets from preparation last night 72F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. CDI: Fish fillets discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf)/ 4-302.12 Food Temperature Measuring Devices (Pf): Thermometer not working at temperatures hotter than 150F. Thermometer is also not a thin probe to measure items like hamburgers. Facility shall provided an accurate functioning thermometer than can measure thin masses of food. CDI: Thermometer obtained during inspection and calibrated. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) REPEAT. Several dead insects/arachnids were observed in the corners of the back storage areas and along baseboards. Also present were mice and rat droppings. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.// 6-202.15 Outer Openings, Protected (C): Kitchen door does not self-close. Outer openings, such as doors, shall be fitted with self-closures to prevent entrance of insects. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Cases of chips and containers of oil on floor of stand. Cell phone present on prep table during whole inspection. Food shall be stored at least 6 inches above the floor. Cell phones shall be stored to prevent contamination of food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C): Two employees each wearing a bracelet and watch. Employees working with food shall only wear a smooth band ring.//2-402.11 Effectiveness - Hair Restraints (C): Two food employees not wearing hair restraints. Food employees shall wear effective hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Tongs stored on top of soiled frying lamp to be used with food prepared today. In-use utensils shall be stored on a clean and sanitized surface. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT. Prep table shelving showing signs of wear/tarnish. Warewashing sinks rusting. Make unit lid was loose. Front panel on two door Pepsi cooler falling off. Reach in refrigerator unit holding at 42.4F. Equipment shall be maintained in a state of good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf): No chemical test strips present. Facility shall supply test strips to ensure accuracy of sanitizer. Verification required by October 15, 2024.//4-501.14 Warewashing Equipment, Cleaning Frequency (C): All three warewashing sinks soiled. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.//4-303.11 Cleaning Agents and Sanitizer, Availability (Pf): No sanitizer present in stand. Person in charge was not aware if bleach could be used in kitchen. (B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. CDI: Sanitizer mixed for facility to 50 ppm chlorine. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): REPEAT: Additional cleaning is needed throughout on all equipment to remove accumulated soil and residues. Nonfood-contact surfaces of equipment and utensils shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair. Handwashing sink leaking and puddling in floor. Repair.//5-203.14 Backflow Prevention Device, When Required (P): Spigot present to right of hot water heater has no backflow preventer. Install atmospheric backflow preventer or file threads to prevent attachment of hose. Verification required by October 8, 2024. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered (C): REPEAT: Unisex restroom for employees does not have a covered receptacle for feminine products. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.//6-501.18 Cleaning of Plumbing Fixtures (C): Toilet heavily soiled with dark urine on the underside of the toilet seat. Handwashing sink in kitchen and restroom soiled. Plumbing fixtures shall be maintained clean. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C): Both doors to dumpster open. Maintain waste receptacles with doors and lids closed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT. Paint is peeling on concrete floor throughout kitchen. Damaged ceiling in dry storage area has been repaired but repair is not smooth and easily cleanable. Ceiling cracking in other locations. Wall paint cracking around door, in other areas throughout kitchen. Seal piping by hot water heater that enters ceiling and inside of wall to prevent entrance of rodents. Coved base is needed around base of wall/floor in stand. Hanging light fixture in dry storage. Handwashing sink in restroom needs caulked. Physical facilities shall be maintained in good repair. //6-501.12 Cleaning, Frequency and Restrictions (C) Additional cleaning is needed on floors under equipment - including under cooking line to remove accumulated grease. Clean areas of floor where entrance of insects is noted. All floors need additional cleaning in kitchen and restroom. Air conditioner vent and bathroom vent heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Lighting low throughout stand: storage 8-89ftcd, cheese prep 41ftcd, fryer station 31ftd, make unit 20 ftcd, above other prep 20-46ftcd, warewashing 5-11ftcd. No light present in restroom. Lighting shall be increased to 20 ftcd at warewashing and 50 ftcd in areas of food prep. |