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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf):
Vomiting and diarrheal poster adhered to door is tearing and most of the poster has been removed.
A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
CDI: Vomit and diarrheal cleaning procedures given to facility. Place clean-up procedures in kit with cleaning supplies. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Employee scratched their hair and then contacted the bottom of baking sheet that was holding food. Employee rubbed their face and then touched a container of melon. Employee rubbed their face and then continued working with clean dishes. Employee washed their hands, touched the sink handles with their bare hands to turn it off and then touched a clean container.
Employees shall clean their hands and exposed portions of their arms immediately: after touching bare human body parts other than clean hands and clean, exposed, portions of arms, and after engaging in other activities that contaminate the hands.
CDI - Employees were educated and washed, or in one instance, re-washed their hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Soiled dishes were stored in a clean area including: four preparation containers, three container lids, and four pans. Meat slicer was soiled.
Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI - Soiled dishes were moved to the three compartment sink for cleaning. Meat slicer was washed, rinsed, and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
Quaternary Ammonium sanitizer at the three compartment sink had a concentration of less than 150ppm.
A Quaternary Ammonium sanitizer shall have a concentration as specified in the food code and as indicated by the manufacturer's use directions included in the labeling.
CDI - Sanitizer solution was remade and had a concentration of 200ppm. Dishes sanitized in the previous solution were cleaned and sanitized. |
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20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Various foods did not meet cooling parameters including: Rice (cooled from 119F to 75F in 40 minutes ), Cole slaw (cooled from 82F to 72F in 40 minutes), Honeydew (cooled 1F in one hour), and chicken pot pies which ranged from 73F-85F after two hours of cooling. Various lunch meats also did not cool effectively including: turkey, which initially cooled from 45F to 43F in 23 minutes and then did not cool for forty minutes after changing methods; and roast beef, which cooled one degree in 23 minutes and then cooled one degree in forty minutes after changing methods.
Cooked time/temperature control for safety food shall be cooled: within two hours from 135F to 70F and, within a total of 6 hours from 135F to 41F or less. Time/temperature control for safety food shall be cooled within four hours to 41F or less if prepared from ingredients at ambient temperature.
CDI - Rice and chicken pot pies were voluntarily discarded. Cole slaw was stirred and continually monitored by employees. Honey dew was placed on a baking sheet and placed in the walk-in freezer. Lunch meats had their containers uncovered and were moved to the walk-in freezer for rapid cooling. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Feta cheese in the sandwich make unit had a date label of 2/17. Ron's Potatoes were mistaken labeled with the date of 1/23, the actual prep date was 2/23.
Food shall be discarded if: it exceeds the temperature and time combination of 7 days (including the preparation date) at 41F or less, except for the time that the product is frozen; or is inappropriately marked with a date or day that exceeds the temperature and time combination.
CDI - Ron's Potatoes were labeled with the correct date. Feta cheese was discarded. |
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33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Lunch meats are regularly cut and put directly into a reach in cooler and make unit to cool. Roast Beef and turkey placed directly into make unit and reach in cooler did not meet time/temperature parameters for cooling. Lunch meats were moved to the walk in cooler where they did not meet cooling parameters due to being tightly covered with plastic wrap. Chicken pot pies were left in the ambient environment to cool and did not meet cooling parameters. Coleslaw and rice were both left in the ambient environment for extended time after preparation, and were moved into the walk in cooler in large containers where they did not meet cooling parameters. Honey Dew was cut and placed in the walk-in cooler in a large container that was tightly covered with a lid, and the food did not meet cooling parameters.
Cooling shall be accomplished in accordance with time/temperature criteria in the food code by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient , or other effective methods.
CDI - Cole slaw was stirred and was continually monitored by employees. Rice and Chicken pot pies were voluntarily discarded. Lunch meats were moved to the walk in freezer for rapid cooling. |
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44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean containers and container lids stored throughout the facilities in containers with debris present in the bottom of them.
Equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least six inches above the floor. |
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47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Repeat on different item
Gasket on the walk-in cooler is tearing in multiple places.
Equipment shall be maintained in a state or repair and condition that meets the requirements. |
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49
|
0
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Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Cleaning was needed on the doors to the reach in cooler and the doors to the two door cooler
Non-food contact surfaces of eqipment shall be kept free of an accumulation fo dust, dirt, food residue, and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard (P)
Continuous pressure backflow was not present on can wash that had an open ended hose below the splitter. Atmospheric pressure backflow was present.
A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (ASSE) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
CDI - Splitter was removed from the faucet and hose connected to chemical towers with built-in backflow preventers was attached to the faucet. To add the splitter back to set-up, facility must install a vacuum breaker between the shut-off valve and open-ended hose. |
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54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C)
Holes were present at the bottom of the cardboard dumpster.
Storage aeras, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Repeat
Cleaning is needed to the ceiling throughout the kitchen and to the walls in some areas because of large amount of dust accumulation. Ventilation throughout with accumulation of dust.
Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repeat with improvement.
Cracked and missing tiles were present in front of three compartment sink and by employee bathrooms.
Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
Lighting intensity was low in several places throughout the kitchen including: Prep tables by sandwich station (38-45 foot candles (ftc.)), across from double oven (33-67 ftc.), bakery table (40-56 ftc.), bakery ovens (30-32 ftc.), middle prep line (25-33 ftc.), dish prep table (40-42 ftc.), butcher block table (25-27 ftc.), chopper and prep table by chopper (25-30 ftc.), cheese straw station (25 - 30 ftc.), produce walk in cooler (6 ftc.), and three compartment sink (15 ftc.).
The light intensity shall be at least 50 foot candles (ftc.) at a surface where a food employee is working iwth food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor, at least 20 foot candles at a distance of 30 inches above the floor in areas used for handwashing, warewashing and equipment and utensil storage, and at least 10 footcandles at a distance of 30 inches above the floor in walk-in refrigeration units. |
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