| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties - Observed multiple REPEAT violations during today's inspection, as well as a multitude of Priority and Priority Foundation violations. These violations include Handwashing, properly cleaning and sanitizing equipment, date marking, cold holding, and cooling. Before owner arrived the food employees were unable to answer questions or complete corrective actions. There needs to be more active managerial control in the kitchen by the Person in charge. PIC shall ensure rules in the code for food safety and handling are met. (PF) CDI- REHS explained each violation to the person in charge. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- No one present today was a Certified Food Protection Manager. (A) 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. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- The establishment did not have the newly required vomit and diarrhea clean up plan. 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. CDI, Establishment was given a printed copy of the clean up plan. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Observed food employee drop shrimp on the floor that they were prepping, they then picked the shrimp up off the floor and then returned to prepping other shrimp without first removing their gloves and washing their hands. After washing their hands food employee turned the faucet off with their bare hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms 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
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) 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
(I) After engaging in other activities that contaminate the hands. (P)
CDI- REHS immediately had the employee stop what they were doing, remove their gloves, and wash their hands.
2-301.15 Where to Wash (Pf)- Observed food employee go over to the 3-compartment sink and wash their hands. FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. (PF) CDI- REHS had food employee move to the hand sink to wash their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- There were dishes stored in the hand sink in the dish area and the hand sink between the prep sinks. The hand sink between the prep sinks was also blocked by a cart. Observed individual rinsing a wiping cloth at the hand sink. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) CDI- Cart was moved and dishes were removed. Education provided on proper hand sink use.
6-301.11 Handwashing Cleanser, Availability (Pf)- No soap provided at the hand sink between the prep sinks. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (PF) CDI- Person in charge provided soap. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT- Observed raw chicken that had been removed from the original packaging stored over pork in the walk in freezer. Raw pork and raw eggs stored over green beans in the walk in cooler. (A) FOOD shall be protected from cross contamination by: (2) separating types of raw animal FOODS from each other during storage, preparation, holding, (4) Storing FOOD in packages, covered containers, or wrappings; (C) Keep covered. Store raw food items below ready to eat. Half points taken due to improvement since the last inspection. CDI, food items rearranged.
Points maintained at half for improvement. All food items in the coolers today were covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness- The low temperature chemical sanitizing machine was run and reading 0ppm. It was found that the dish machine was not connected to the container of chlorine sanitizer. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F). CDI- Person in charge reconnected the line and the dish machine began dispensing sanitizer at the appropriate concentration. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)- Observed cooked chicken that was cooked at 9:00am this morning at 74-75F at 12:15pm. Chicken had exceeded the cooling time parameters. (A) Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P)
CDI- Cooked chicken was voluntarily discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed raw beef that was over stacked and sitting up out of the middle flip top at 46F. Bean sprouts that were sitting up and out of the middle flip top were at 50F. Observed a large pot of chili oil that person in charge stated contained cooked onions sitting on a shelf in the prep area at 79F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) CDI- Beef and bean sprouts were moved to the walk in cooler to quickly cool. Person in charge stated chili oil had been sitting in the prep area since Friday, it was voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Beef that was cooked on Sunday was noted in the low reach in cooler with no date label on it. Several containers of cooked food were found with incorrect or old date marks. (A) 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. (PF) CDI- Person in charge dated items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- Observed cooked chicken cooling underneath the prep sink and tightly covered at 74-75. Cooked noodles were cooling in the dry storage area at 73-75F. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
CDI- Noodles were moved to the walk in cooler to quickly cool. Chicken had exceeded the cooling time parameters and was voluntarily discarded. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). REPEAT- Observed some seasonsing and a white powder at the cookline that were not labeled. Bulk container of cornstarch in dry storage was not labeled. All working containers of food (such as oils, spices, and salts) must be labeled, except for foods that are easily identifiable, such as dry pasta. Keep labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Observed the back door partially open at the begining of the inspection. (A)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;(3) Solid, self-closing, tight-fitting doors. Repair. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) REPEAT-Observed noodles stored cooling sitting on boxes in the dry storage area right next to the partially opened back door. Observed a container of cooked chicken on the floor under the prep sink. Containers of food noted stored on the floor at the cook line and in the walk in freezer. FOOD shall be protected from contamination by storing the FOOD:(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor. Store off of floor and away from contamination.
3-307.11 Miscellaneous Sources of Contamination (C)- Observed a container of mushrooms stored directly in a box of cabbage in the walk in cooler. Observed a bowl of bean sprouts stored directly in another container of bean sprouts in the flip top cooler. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) REPEAT- Observed two employees without hair restraints preparing food and one employee in the dish area. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Wear a hair restraint while preparing food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- At beginning of the inspection wet wiping cloths were noted on prep surfaces. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed knives stored in between coolers and walls at the makeline. Observed bowls being used as scoops in several bulk containers of dry goods and in the rice warmer. During pauses in FOOD preparation or dispensing, shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) REPEAT- Observed employee towel drying dishes in the dish area. Equipment and Utensils, Air-Drying Required-After cleaning and SANITIZING, EQUIPMENT and UTENSILS:(A) Shall be air-dried or used after adequate draining before contacting FOOD. Separate or cross stack dishes.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)- Observed dishes wet stacked in the dish area. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles, Use Limitation- Observed single use gallon sauce containers that had been cut and were being used as scoops. (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. C |
|
47
|
1
|
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-Observed one light bulb out in the mens restroom and womens (lighting intensity was in compliance. ). Burnt out lights noted in dish area. Observed torn gaskets on, small reach in cooler on the left, middle, and right end of makeline, as well as 2 door low reach in across from prep sinks. Observed cracked plastic containers being used in the walk in freezer and in walk in cooler. Noted an active leak in the small reach in cooler on the left end of the make line. Rice warmer had a broken/damage handle. The floor of the walk in cooler is damaged. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace/ Repair.
4-402.11 Fixed Equipment, Spacing or Sealing - Installation (C)- The prep sink behind the cook line and the 3-compartment sink need to be resealed to the wall. The metal strip at the hot hold station needs resealed. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D).
4-101.19 Nonfood-Contact Surfaces (C) REPEAT- Observed a raw block of wood being used as a holder for the sharpening block and it was stored under the prep sink. NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
4-205.10 Food Equipment, Certification and Classification- Person in charge was unable to provide proof of ANSI/NSF certifation for the dough maker in the kitchen and the data plate did not show any certification. 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
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) REPEAT- Observed no sanitizer available for use.(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 made in 3-compartment sink. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) REPEAT- Observed stickers and sticker residue on the exterior of the dishes on clean dish rack. Observed some of the gaskets in the coolers soiled. Cleaning needed of the shelves where the canned goods are stored. (C) NONFOOD-CONTACT SURFACES of EQUIPMENT shall be
kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Remove stickers and stickers residue. Clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 System Maintained in Good Repair.- Observed a leak at the faucet of the 3-compartment sink. A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
5-202.13 Backflow Prevention, Air Gap (P)- Observed a cross connection at the mop sink. The end of the hose was laying below the flood rim of the mop sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P CDI- Person in charge provided air gap. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
Yes
|
No |
5-402.13 Conveying Sewage (P)- REPEAT- Observed a leak coming from the drain pipe at the hand sink between the prep sinks. Maintain sanitary sewage system. CDI- Peron in charge repaired the leak. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT- Observed holes in the wall above the mop sink. Observed the baseboard by the seafood prep sink in bad repair. Baseboard by ice machine needs resealed. Observed cracked floor tiles by dish area. Observed the walk in cooler threshold cracked. Observed the baseboard in need of being resealed at the walk in cooler. Noted damaged counter tops around the soda machine and hand sink in the drink/server area. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair.
6-501.12 Cleaning, Frequency and Restrictions (C)- Cleaning needed the ceiling by the back door, noted cobwebs and dust accumulating. Cleaning needed under cabinets at the drink station. General cleaning needed of the walls behind and around dough maker as well as the coolers. Cleaning needed of the light shields over the cook line. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.16 Drying Mops (C)- Observed mops stored in the mop sink drying with the mop head up and falling down/laying on the handle. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas.- Observed employees bag and jacket stored on a shelf directly next to and over plates and bowls for service.
(A) 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.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |