| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration-
Facility had seven P/PF violantions during today's inspection. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16).
CDI, EHS assisted the PIC will being in compliance |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed little to no handwashing during today’s inspection. For example, one employee was seen drinking from a bottle and later handling her phone. The same employee then proceeded to fold her arms and engage in food preparation without washing her hands in between activities. 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.
CDI, educate provided and instructed the PIC to have all employees wash their hands |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Two ice wands were found stored directly on the floor next to the ice machine. Additionally, several dirty utensils and dishes were observed with food debris and grease residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, all items were placed at the 3-compartment sink to be washed, rinsed and sanitized. Store the ice wand in a clean protective location |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Few chicken wings in the fryer basket was holding at 121F. Maintain all hot TCS food at 135F or below.
CDI, Instructed the employee to reheat the chicken to 165 and hot hold at least 135F or higher |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Fryer cleaner packets was observed stored with gloves and food storage bags. Flex seal and pesticide was also found stored above the tall reach-in cooler. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
CDI, all items were relocated a chemical shelf
7-206.11 Restricted Use Pesticides, Criteria (P)
Several large bottles of pesticide listed as household use only was found in the storage area. Household pesticide shall not be used in a commercial kitchen. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I.-
CDI, PIC voluntarily discarded |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Five pans of mac-n-cheese dated for yesterday was found still cooling around 47-51F. Quickly cool foods. Use methods such as open/vented shallow pans, large ice bath sand active stirring. Cold air must flow around product to remove the heat.
CDI, PIC voluntarily discard. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Large container of unidentified powder found without a label. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation (C)
The facility had several sticky fly traps hanging above the prep area. In addition, an insect light trap was observed hooked onto the dry storage rack where dry foods, clean utensils, dishes, and single-service items were stored. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that:
(1) The devices are not located over a FOOD preparation area; and
(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Discussed relocating all traps. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Observed several employee's were not wearing effective hair restraints while handling food. 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. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
At the start of the inspection, observed a sanitizer bucket stored on the floor. 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 and stored of the floor. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)
Per permit conditions, “No produce prep due to lack of prep sinks/space. Produce must be purchased prewashed and precut. Prep sink is for raw meat prep only.” However, the facility is purchasing whole sweet potatoes. The PIC stated that the sweet potatoes are not washed but instead are cooked first and then prepared and seasoned. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-
The mop holes was observed hanging on the same rack as clean dishes and utensils. In addition, several clean dishes and bottle lids were stored inverted on the drying rack.Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(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. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces-
Observed raw wood on the dutch rack were clean pots were stored. 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
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Damaged Styrofoam black box being used for hot holding. Split gasket on the small freezer door. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The corners and upper portion of the ice machine were heavily covered with black buildup. The black buildup had not yet reached the ice. The gasket on the chicken batter station required cleaning. The fan stored in the dish pit area was also heavily soiled with dust and debris. The vent cover in the dish pit area required cleaning or replacement due to excessive dust and rust. Cleaning was also needed on the bottom interior of the freezer. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13 Nonfood-Contact Surfaces-
Remove the shipping tape for the recently install reach-in cooler.NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.11 Backflow Prevention (P) VERIFICATION REQUIRED
The drain pipe on the 3 comp sink went into the floor drain. Prevent backflow between a sewage system and drains of equipment
in which food, portable equipment or utensils are placed. A verification visit will be done for this in 3 days. The pipe must be at least
an inch above the flood rim of the floor drain and may be cut at an angle.
54 5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
54 5-501.115 Maintaining Refuse Areas and Enclosures (C)
5-501.114 Using Drain Plugs (C)
The recycling dumpster was without a drain plug and there was an excess of leaves in the enclosure. Drains in receptacles and
waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. A storage area and enclosure for
refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
There was a hole in the wall next to the back door. There was also damage to the wall corner at the ice machine. 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. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) REPEAT
There was an employee's beverage stored on the shelf above the ice machine and a back brace and a tablet on the lower prep
shelf next to a sani bucket and water bottles. Lockers or other suitable facilities shall be provided for the orderly storage of
employees' clothing and other possessions. Maintained at half due to improvements. Store employee items in a separate location
below food, clean dishes and single use items. |