| 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 certified food protection manager was present during the inspection. The person in charge with certification arrived near the end of the inspection. A certified manager shall be available during hours of operation. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf). - REPEAT - PIC was unable to provide the employee health policy and could not list the reportable foodborne illnesses.
Demonstration-The PERSON IN CHARGE (PIC) shall demonstrate this knowledge by:
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include:
(2) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease.
(3) Describing the symptoms associated with the diseases that are transmissible through FOOD;
(17) Explaining how the PIC FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. (PF)
CDI - Education provided and policy reviewed. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C). Observed employee drinking from his personal beverage container on the cook line.
Eating, Drinking, or Using Tobacco- Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P). Observed employee rinse hands without soap and without completing the required wash time.
Cleaning Procedure- (A) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is properly equipped. (P)
CDI - Education provided and employee rewashed hands correctly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf). Missing paper towels at both handwashing in the kitchen.
Hand Drying Provisions-Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods.
CDI - PIC provided paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed raw pork over cooked chicken in the small reach in at the cook line, raw chicken stored above beef in the freezer, and raw ducks and raw lamb thawing together in the same prep sink.
Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed
CDI - Foods were rearranged to the proper storage. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). - REPEAT - Observed cut Chinese cabbage and raw chicken at room temp with temp above 41F
TCS FOOD Hot and Cold Holding - ( 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 - Chinese cabbage and chicken were placed in the walk in. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed cooked noodles, cooked pork in the reach in cooler, and cooked shrimp in the make line without date marking.
Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - (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 - food items were date marked. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf). - REPEAT - Facility is using TPHC for fried chicken but could not provide written TPHC procedure as required.
Time as a Public Health Control- (A) 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. (Pf)
CDI - Education provided regarding TPHC requirement and documentation. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf). Observed frozen pork and beef thawing at room temperature.
Thawing: TCS food shall be thawed:
(A) Under refrigeration that maintains the food at 41F or less. (C)
(B) Completely submerged under running water at 70°F or below, with sufficient water velocity to agitate and float off loose particles, ensuring no part of the food rises above 41F if it is ready-to-eat food, and for no more than 4 hours if the food is a raw animal food requiring cooking. (Pf)(C)
(C) As part of a cooking process if the food that is frozen is:
(1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12; (Pf)
(2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; (Pf)
(D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. (C)
CDI - Products were placed in the walk-in cooler. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf). Facility didn't provide food temperature measuring device.
Food Temperature Measuring Devices- (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
Verification is required in 10 days, |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). - REPEAT - Working containers of spices and sauces on the cook line were not labeled with common name of the food.
Food Storage Containers, Identified with Common Name of Food- 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. (C) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). - REPEAT - Observed eggs and frozen beef stored on the kitchen floor, meat products boxes on the freezer floor, and vinegar boxes on the dry storage floor.
3-307.11 Miscellaneous Sources of Contamination (C). Observed to-go container box and plastic bags stored in the employee restroom.
Miscellaneous Sources of Contamination- FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). Observed wet wiping cloths stored on the prep table and not held in a sanitizer solution between uses.
Wiping Cloths, Use Limitation- (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
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Observed utensils used to scoop rice without handles and flour scoops stored with handels contacting the flour.
In-Use Utensils, Between-Use Storage-During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(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;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C). Observed wet dishes stacked in the clean storage area.
Equipment and Utensils, Air-Drying Required -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; 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 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Observed single use to-go containers stored on the floor in the employee bathroom.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
(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 inches above the floor.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.17 Wood, Use Limitation (C). - REPEAT - Observed wooden cutting boards in use at the facility, and wooden studs in the employees restroom.
Wood, Use Limitation: Except for hard maple or an equivalently hard, close-grained wood, wood and wood wicker may not be used as a food-contact surface.
4-201.11 Equipment and Utensils - Durability and Strength (C). Observed damaged door gaskets on the walk in and small reach in by the freezer, and rusted bottom of walk in door,
Equipment and Utensils. -
EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). Observed pork oven interior with grease and food residue accumulation, and buildup on hood covers and surrounding equipement.
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). - REPEAT - Observed debris accumulation under and behind equipment and prep sinks.
Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-201.11 Floors, Walls, and Ceilings Cleanability (C). - REPEAT - Observed stains on the ceiling from a water leak in the lobby area, and debris on the employees restrooms.
Floors, Walls, and Ceilings Cleanability: Establishments must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Anti-slip floor coverings may be used for safety reasons.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed toilet tank lid missing, plumbing fixtures no maintained in good repair.
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. |