| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf Due to risk factors noted rules of the code are not being enforced. All items corrected and education given. CDI |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 The person in charge shall be a certified food protection manager. Person in charge is not a certified food protection manager. (working to renew servesafe) |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - P FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms; after using the toilet room; after caring for or handling SERVICE ANIMALS; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled EQUIPMENT or UTENSILS; during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw FOOD and working with READY-TO-EAT FOOD; before donning gloves for working with FOOD; and after engaging in other activities that contaminate the hands. Employees observed touching clothing, personal cell phones, switching task with change of gloves without handwashing step. Discussed handwashing with employees and PIC, PIC instructed all staff to wash hands. CDI |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Pf EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Multiple containers observed with splashed on debris or sticker residue. Items pulled and rewashed during visit. CDI
4-602.11 (C) - P If used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Utensils used on buffett and used in prep tables found being washing at night. Utensils pulled to be rewashed during inspection, CDI.
4-501.114 (A) - P Chlorine sanitizing solution used in a SANITIZING solution for a manual or mechanical utensil washing at contact times specified under 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria and shall be used in accordance with the EPA registered label use instructions, and shall have a concentration between 50-100 ppm. Employee observed cleaning onion slicer with undiluted bleach cleaner, without any washing and rinsing surface. Spray bottle bleached test strip out. PIC had employee to wash slicer and properly sanitize. CDI |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11(B) - P TIME/TEMPERATURE CONTROL FOR SAFETY FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Noodles observed being reheated in a hot holding unit. PIC asked employee to reheat on hot burner before placing into hot holding unit. Noodles found simmering in water, discarded by PIC. Recommend purchasing a microwave. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Chicken pizza, Taco pizza observed at 113F and 121F. Noodles found at 99F in hot holding unit. Items pulled and discarded during inspection. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Ham, lettuce, eggs, and pasta salad observed above 41, all items found between 51F-54F. PIC stated employee had just changed bar over within 30 minutes. Items pulled and put into walkin cooler, new items from cooler replaced pulled items on the bar (40F). CDI |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 - P POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE 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. Chemicals bottles observed stored on prep table, under drink machine. PIC moved all chemicals to the back storage during inspection. CDI
7-102.11 - Pf Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Spray bottles found without labels. Bottles found to have Mr. Clean mixture in bottles to clean tables. Sanitizer should be the only chemical used. PIC pulled bottles, labeled and put into office. Recommend only using sanitizer buckets with wet wiping clothes. CDI
7-202.12(A) - P POISONOUS OR TOXIC MATERIALS shall be used according to LAW and this Code and the Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. Bleach cleaner being used to spray onto food contact surfaces as a replacement for sanitizer. Chemical directions is for product to be used on non-food contact surfaces (bathrooms, floors). Employee educated and food contact surface cleaned, CDI. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 - C The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by routinely inspecting incoming shipments of FOOD and supplies, routinely inspecting the PREMISES for evidence of pests, using methods, if pests are found, such as trapping devices or other means of pest control as specified under § 7-202.12, 7-206.12, and 7-206.13 and eliminating harborage conditions. Small amount of pest droppings observed on shelf used for storing #10 cans. Large amount of fly presence observed within establishment. Work with PCO to eliminate issue. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 - C After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining and (B) May not be cloth dried. Dishes found being dried with towels during inspection. Dishes must air dry. Additional drying area may be needed to accommodate drying without a cloth.
4-903.11(B) - C 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. Several containers observed not inverted and stacked wet. All dishes to dry before stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Replace all rusty shelves throughout establishment. Tape is not an approved repair. Duck tape observed on top of bar design. Tape is not an approved repair and ensure no potential contamination can occur. Replace all broken gaskets on coolers. Wooden cabinets in cooking area not in good repair, surfaces not cleanable.
4-202.11 Food-Contact Surfaces - Pf (A) Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have SMOOTH welds and joints; and except as specified in (B) of this section, accessible for cleaning and inspection. Plyers found being used as a multiuse utensil to remove pizza from oven, touch the pizza surface. PIC pulled plyers to office, CDI |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 - C A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned:
(A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours. Dish machine doors and interior observed with extreme debris buildup. Clean dish machine to remove buildup.
4-501.16 - C (A) A WAREWASHING sink may not be used for handwashing as specified under § 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under § 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD. Dish sink observed being used for prepping and washing produce. SOP needed for cleaning procedures between processes. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) - C A PLUMBING SYSTEM shall be maintained in good repair. Plumbing found leaking under dish machine. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - C A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. Clean outside dumpster storage area to remove soiled debris and grease. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Ceilings in dish area observed with splashed on debris and dust, clean ceilings. Walls near prep table for pizza area observed with buildup. Ceiling/ wall near pizza prep area observed with dust/buildup.Lower walls near dough area observed with large buildup. Clean walls/ceiling throughout to remove buildup. Hood system sticker shows hood has not been cleaned in one year, request sent to Fire Department for visit.
6-501.11 -C PHYSICAL FACILITIES shall be maintained in good repair. Black Ceiling vents observed rusted and in poor repair throughout kitchen. Replace ceiling vents. FRP panel wall in bathroom osberved pulling off. Resecure panel to allow for proper cleaning. Paint observed in poor repair on wall behind ice machine. Door frame near walkins observed in poor repair. Floor observed pulling up near registers and found with water under surface in prep/cleaning area. Continue repairs to damage ceiling tiles, flooring near corners/ door frames observed with foam/in poor repair. Fill any holes in walls with FRP plugs or replace FRP. Continue repairs to floor, walls, and ceilings. (DO NOT USE Spray FOAM or caulking to fill holes ) |