| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf ***The PIC is not following permit conditions: No cooling of any heated products; no new equipment, menu or construction changes without prior written approval from the health department. A intent to suspend is being issued for not following permit conditions. During the inspection, multiple items that were not on the approved menu were found in the facility: raw beef, bison, ready to eat salmon, meatballs, slaw, potato salad, baked beans. (Original menu was salads, pasta and sandwiches). During the inspection, chicken, meatballs and philly steak was being cooled/cooled in the reach-in cooler. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf ***No employee health policy available. CDI: left copy with PIC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2.501.11 Clean up Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. ***No vomit and diarrhea clean-up plan available. CDI: Left copy with PIC. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf ***Cooler was sitting in front of the handwash sink in the kitchen area. CDI: Cooler relocated. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 - Compliance with Food Law: Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. Pf ***In the short 1-door reach-in cooler, raw, farm fresh eggs with feces on them were being stored with cheeses. Slaw, baked beans and potato salad was purchased from a non-wholesale restaurant CDI: Eggs, slaw, potato salad and baked beans were removed from the property. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P ***Raw Philly meat was being stored over ready-to-eat foods in the tall 1-door reach-in cooler. Unwashed avocados so were being stored over the make top containing prepped, ready-to-eat foods. CDI: Philly meat was removed from the property. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***In the cooler, chicken, meatballs and philly meat were in the process of being cooled. Per the permit conditions, no heated products may be cooled. CDI: Items were removed from the premises. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf ***A mozzarella cheese blend was not properly date marked in the short 1-door reach-in cooler. CDI: Cheese date makes, |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf ***Meatballs, chicken and philly meat were cooling in the tall 1-door reach-in cooler. The chicken was actively being cooled in a metal container with a lid on it. Per the permit conditions, no heated products may be cooled. CDI: All items removed form the facility. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. ***The oils and seasonings that are out of the original containers are not properly identified. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. ***In the short 1-door reach-in cooler, raw eggs with feces were being stored with cheese. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***In the kitchen, inside of coolers have slight build-up in them. The fan circulating area though out the kitchen have a heavy build-up of dust on them. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 - Toilet Room Receptacle, Covered: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. ***The bathrooms are not properly covered for female items. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. ***A crib was being stored in the kitchen near the 1-door reach-in cooler.
6-403.11 - Designated Areas: 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. ***Employee food was being stored over restaurant food in the reach-in cooler.
4-301.14 - Ventilation Hood Systems, Adequacy: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. ***No hood system in the facility to allow for frying foods and filtering condensation in the kitchen. Since flat top was being used to fry, the flat top was removed during the inspection and is not allowed to be brought back into the facility. |