| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure- (C) REPEAT.
Observed multiple employees washing hands and turning off the faucet with bare hands before grabbing a paper towel. To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
2-301.12 Cleaning Procedure (P) - Observed employee wash hands at the hand sink and dry hands on his apron.
2-301.12 Cleaning Procedure-(B) FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water;
(2) Apply cleaning compound
(3) Rub together vigorously for at least 10 to 15 seconds.
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using an approved method. (P) CDI - Discussed with PIC to have staff rewash hands and follow the procedure including using the hand drying towel to turn off the faucet after drying.
2-301.15 Where to Wash (Pf) - Observed employee begin washing hands at the 3-compartment sink while inspector was about to wash hands at the handwash sink. FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. (PF) CDI - Discussed with employee. Employee washed hands at the hand sink. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf) - REPEAT.
Both handsinks in the kitchen did not have paper towels. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods. CDI, the PIC provided paper towels for both sinks.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Observed both hand sinks in the kitchen blocked by speed rack and a grease extractor. / Observed employee wring out a dirty cloth at the hand sink near the dish machine. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) CDI - Discussed with the PIC to instruct employees to keep the sinks open and available and not to be used for other purposes. Sinks were unblocked.
6-301.14 Handwashing Signage (C) - Missing handwash signs in both men's and women's bathrooms. Each handwash sink must have a handwash sign. Please post a handwash sign. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed a container of raw pooled eggs stored on a shelf above a container of cut pineapple in the tall 3 door reach-in cooler. Two containers of flour were stored in the dry storage area open without a covering or sealed closed. / Observed bags of flour and containers of oil stored on the raw chicken prep sink drain board while raw chicken was being thawed under running water.
(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 - Moved the container of raw eggs to the bottom shelf. Cover the containers of open flour. Moved the bags of flour and oil. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness- Observed the quaternary ammonium solution at the 3-compartment sink measuring 0 ppm. Equipment and utensils were actively being sanitized. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F).
(D) If another solution of a chemical is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
(E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions. (P)
CDI - PIC called a technician and demonstrated the proper set up of the sanitizer with inspector and staff. The set up for the chemical tower requires pressure from both the hot water and cold water being on completely to properly pull sanitizer solution through the tubing. Per the technician, the solution must be allowed to cool to between 65F-75F then measure with the test strips. Staff were not properly setting up the sanitizer. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16-TCS FOOD Hot and Cold Holding - Observed collards hot holding in the steam well at 125F. Per PIC the collards were taken out of the package and heated on the stove at 9:30 am. The hot holding issue was observed at about 11:30 am. / Observed fried chicken stored in the hotbox 110F in the front and 114F in the back. It had been prepared and cooked at 9:30 - 10:00 am. (A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P) CDI - Collards were reheated to 209F and placed back in the steam well. Discussed stirring product to maintain temperature. PIC also turned the unit up on a higher setting. Fried chicken was reheated 167F and placed back into the hot box after the hotbox had been turned up above 165F. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed shredded cheese at 49F, sausage patty at 47F, cooked rotisserie chicken at 50F, and sausage at 50F in the upright single door RIC. The cooler ambient temperature was 46F from inspector's thermometer. The unit ambient was reading 40F prior to opening.
( 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) PIC voluntarily discarded all ready-to-eat products: shredded cheese, turkey bacon, sausages, and rotisserie chicken stored in the upright single door RIC. Raw products were moved to the 3 door reach-in cooler. Maintained at half credit today due to the correction of the previous issues noted and a different issue today. I will return within 3 days to verify the cooler is functioning properly and can maintain TCS foods at 41F or below. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) - Observed a container of dish soap at the 3-compartment without a label. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf) CDI - employee labeled container. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) - At the beginning of the inspection, observed a prep sink basin full of raw chicken wings with only a trickle of water measuring at 65F covering some of the chicken wings. Chicken wings being thawed under the water were held at 44F and wings not under running water were at 30F.
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. Pf
(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 - Employee turned water off and finished prepping the product by placing on a sheet tray for baking and cooking the product. The product was out for about 1 hour. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) REPEAT. Observed two containers of a flour-like product without labels. / Observed a missing label for the cajun seasoning mixture in the dry storage. 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. Label the container. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage- Observed containers of fry oil stored on the floor in the dry storage area.
(A) FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor
Store all food products at least 6 inches off the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- Observed a pan used as a scoop stored with no handle inside the bag of flour. / The handle for the scoop in a cajun spice mix was laying in direct contact with the spices. Also, the scoop for the ice was sitting on top of the ice machine and not on a clean/dry surface. 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 |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Observed scoops and spoons stored as clean in a dirty container that had sticky residue and debris in the bottom of the containers.
4-903.11 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.
(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.
Clean all containers and maintain clean. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Observed Ninja blender that was listed as Household use only stored in the dry storage area. 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. Remove domestic Ninja blender. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed food debris on outside of equipment, some of racks inside the reach-in coolers, outside of the ingredient bins, etc. All nonfood contact surfaces shall be cleaned frequently. Clean all areas more frequently. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed greasy debris along the legs of equipment, dusty debris along the ceiling above the 3 compartment sink, etc. Clean floors, walls, and ceilings frequently.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Missing ceiling tile in the women's bathroom. Replace the ceiling tile. |