| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
Repeat
2-102.12 (A) Certified Food Protection Manager (C)- The person in charge shall be a certified food protection manager.
-No one had ServSafe Food Manager certification during inspection.
*CDI- Contact CCHD about proctoring ServSafe Food Manager exam.
**1 Point |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) - Food employees shall use the following cleaning procedure in the order stated to clean their hands and arms by rinsing under clean, running water, applying a cleaning compound, rubbing together vigorously for 10 to 15 seconds and then thoroughly rinsing under clean, running warm water.
-Employee applied soap to gloves before discarding gloves into the handwashing sink.
*CDI- Reminded employee to apply soap to bare hands in the cleaning procedure for washing hands. Sink was washed, rinsed, and sanitized.
**2 points |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
Repeat
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance (Pf) - A handwashing sink shall be maintained so that it is accessible at all times for employee use.
-Cold water is not accessible through the handwashing sink by the three compartment sink.
-Soap bag is sitting in the same handwashing sink.
*CDI- Moved soap bag out of the handwashing sink. Recommended turning on cold water valve.
**2 point |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Cold Holding (P)- Temperature Control for Safety (TCS) Food shall be maintained at 41F or below.
-Cooked chicken in prep top since 7 AM this morning had a temperature of 45F.
-Cooked beef in prep top since 7 AM this morning with a temperature of 43F.
-Employee had not worked with product this morning otherwise.
*CDI- Chicken and beef moved to WIC to cool back down to 41F.
**3 points |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) - Working containers used for storing poisoning or toxic materials such as cleaners and sanitizers taken from the bulk supplies shall be clearly and individually identified with the common name of the material.
-Spray bottles with no label of the chemical type on the bottle.
*CDI- Spray bottle was labeled with the name of the chemical put on the bottle.
**0 points |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
Repeat
3-501.13 (A)(B)(2)(C) Thawing (Pf)- TCS food shall be thawed under refrigeration, under running water with a temperature of 70F or below, or as part of the cooking process. If thawing under running water, it shall have sufficient water velocity to agitate and float off loose particles.
- Chicken thawing in the prep sink with a slight trickle of water that was not sufficient in velocity.
-Chicken thawing on the prep surface area of the prep sink during whole inspection, no refrigeration and no running water. PIC explained that he was intending to cook it immediately.
*CDI- REHSI increased water pressure for chicken in the sink, and asked PIC to cook the chicken on the prep surface area of the sink or to move it into WIC if not in-use.
**1 points |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Repeat
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Food shall be protected from contamination by storing the food at least 6 inches above the floor.
-Food in cans and dry food stored on the floor by the rack next to the prep sink.
*1 point |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - Food employees shall wear hair restraints such as beard restraints while working with exposed food and clean equipment.
-Employee was preparing food while not wearing a beard guard.
*0 points |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be kept in good repair.
-Rust alongside the sides of the prep top unit.
*0 points (Kept at 0 for improvement) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf) - Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation.
-No sanitizer was available in buckets or three comp sink despite active food prep and cooking ongoing.
*CDI- Sanitizer was made to appropriate strength in the three comp sink. Reminded PIC that sanitizer must be available at all times during food prep.
**0 point |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Physical facilities shall be maintained in good repair.
-Ceiling tiles have water damage over the three comp sink.
-Light fixtures are peeling in the dry storage area.
*0 points |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) - The light intensity shall be at least 10 foot candles above the floor in other areas and rooms.
-Women's restroom has a light intensity of 1 foot candle.
6-305.11 (B) Designation - Dressing Areas and Lockers (C) - Lockers or suitable facilities shall be provided for the orderly storage of employees' possessions.
-Personal food items are being stored intermingled with store items in the WIC and in RIC.
-Recommended keeping personal food items all in one place.
*0 points |