| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 Demonstration- REPEAT
Facility had 5 priority items (p), Priority foundation and repeat (pf) and 10 repeat items. 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 |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
6-301.12 Hand Drying Provision (Pf)
At the start of the inspection, the back hand sink was blocked off by a mop bucket and a rolling rack. The other hand sink lacked paper towels. A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods.
CDI, relocated items and stock the hand sink |
|
12
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature (P) (Pf)
Facility received a delivery from Sam's club; however the pork chops were at 43-52F. A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. (Pf)
CDI, advised the PIC to transport items from the store in a cold holding unit. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Safe, Unadulterated, and Honestly Presented- (PF)
Observed two dented can stored with other cans in good condition on the storage rack. FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
CDI, PIC removed the can for credit |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed raw chicken removed from its original container stored directly on top of two boxes of corn bread inside the tall reach-in freezer. Also observed, unwashed peppers stored above washed and ready to eat items inside the tall reach-in cooler next to the grill line. Food shall be protective be storing food according to its final cook temperature and keep washed produce separated from unwashed and ready to eat food.
CDI, PIC corrected the storge order. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Few chicken wings in the fryer basket was holding at 141-121F. A pan of green beans were observed sitting out at 79F on top of the oven. 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. EHS recommended TPHC to the PIC. TPHC procedure emailed the PIC. Green beans were cooked
Maintain at half points |
|
22
|
1.50
|
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)
Chicken wings filled back the fill line in the meat station were holding above 41F. Also noted, several items in the walk-in cooler were also holding above 41F. Employees were seen going in and out the walk-in cooler very frequently. An employee was preparing several chicken(62F) boxes at once.Maintain all cold TCS food at 41F or below
CDI, the walk-in cooler door was locked for an extended period to allow the cooler to cool down. The top portion of the chicken wings were removed and portion out to allow rapidly cool. Advised working in smaller portions |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) REPEAT
Several items that were cooling were tightly stacked. Also noted, recently seasoned chicken wings tightly sealed in the reach-incooler. 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. PIC unstacked the cooling items
Maintain at half points |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) REPEAT
Thank you for adding labels on the bulk dry spices; however, a labeled is needed on the vinegar at the condiment table. 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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination-
Rolling rack of raw chicken stored next to the hand sink that lacked a splash guard.FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) REPEAT
2-303.11 Prohibition - Jewelry (C)
Observed several employee's were not wearing effective hair restraints or beard guard while handling food. Also observed several employees wearing jewerly while food handling. 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. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Ice scoops were stored in holster that were visibly soiled with black build up. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Clean ice scooper more frequency |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Observed an employee drying dishes with a cloth. Drying Required-After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Two ice wands were found stored directly on the bottom shelf in the reach-in cooler without no protective barrier. Clean lids were stored on top of unwashed produce boxes.
(A) 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 inchesabove the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces- REPEAT
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) REPEAT
Split gasket on the small freezer door. The area between the basin and the table of the meat prep sink needed to be resealed. Equipment shall be maintained in good repair.
4-202.11 Food-Contact Surfaces-Cleanability-
Observed one bus tub and one pitcher cracked. Heavily melted spatula. Remove the shipping tape from the back side of the reach-in cooler. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection.
CDI, PIC discarded all items
4-205.10 Food Equipment, Certification and Classification-
Facility is using Cambros for hot holding items. 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. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
Yes
|
No |
5-402.11 Backflow Prevention (P) REPEAT
Recently installed prep sink lacked an air gap. 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.
The prep sink was installed without prior approved from the health department. Please submit a renovation application. The prep sink must meet all requirements
Maintained at half point |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
54 5-501.115 Maintaining Refuse Areas and Enclosures (C) REPEAT
5-501.114 Using Drain Plugs (C) REPEAT
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
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) repeat
There was a hole in the wall next to the back door. There was also damage to the wall corner at the ice machine. Repair the proxy on the floor. 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.
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
Wall cleaning needed at the meat prep sink and 3-comp/Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Observed a container of employee's food items on the top shelf on the tall reach-in cooler. 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.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Cleaning needed underneath the hood and vents. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |