| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
No PIC onsite with the Certified food protection training, Priority items out of compliance and PIC unable to answer questions posed by REHS. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by: Complying with this Code by having no violations of PRIORITY ITEMS during the inspection; or (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; or (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation . |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf)
Employee was seen placing rolls into bags using his bare hands. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.
CDI, instructed the PIC to have the employee stop and wash his hands and put gloves on. Rolls were voluntarily discard |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed shredded beef stored on the top shelf in the tall reachin freezer above several rolls and flat bread. Also noted, several other items removed from it's original packaged stored and intermingled with other proteins. In addition, several spices that were not in use were found at the oven area without lids. Found unwashed produce stored above washed and cut produce. Food shall be protected from cross contamination by storing food according to its final cook time especially once its removed from its original packages.
CDI, storage order was correct and covering was added to the spices. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11 Hot Water and Chemical- Verification require
The dish machine was run multiple times but could not reach the required sanitizing temperature. The highest temperature achieved was 154F. The facility also did not have sanitizer prepared in the three-compartment sink and was unaware that sanitizer is required at this station. Fortunately, the facility uses chlorine as the sanitizer for wiping cloth buckets.EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds
(B) Hot water mechanical operations by achieving a UTENSIL surface temperature of 160F as measured by an irreversible registering temperature indicator
(C) Chemical manual or mechanical operations. Contact times shall be consistent with those on EPA-registered label use instructions (
EHS assisted the PIC in how to properly hand mix the chlorine for the sink. EHS will return in 72 hours to verify repairs made to the dish machine. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
Observed one carton of opened milk that didn't bear a date. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, date mark was added.
Points maintained at half due to major improvements and only found one carton not dated. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19-Time as a Public Health Control-
Observed additional pizza slices being placed with previously timestamped slices however, the newly added slices were not given a time stamp. 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:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.
CDI, the time was added |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P) REPEAT
A bottle of oven cleaner was observed stored next to red vinegar and a can of pasta sauce. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
CDI - The oven cleaner was relocated to the chemical storage area. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (Pf)
At the start of the inspection, deli meat was observed thawing in standing water in the prep sink. TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking.
CDI, the deli meat was placed in the reachin to finish its thawing process |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet rags were observed sitting on the counter tops. Hold in-use wiping cloths in sanitizer between uses. CDI, sanitizer bowls were made and the rags placed in them. |
|
47
|
1
|
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
Thank you for repairing the torn gasket however, the dish machine was not properly working today. The heating element on the reachin freezer in the prep area is no longer working resulting in ice building up on the gasket. Equipment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification-
Facility was using the Coca-Cola cooler to stored washed and cut produce. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices-
Facility could not provided any test strips. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
Test strips provided |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) REPEAT
At the start of the inspection, an employee's beverage was found on the prep surface next to up against the steamwell and next to the utensil and a wet wipping cloth. Also noted, another opened screw cap beverage was intermingled with clean dishes. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |