| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
COMMENT
2-102.12 (A) Certified Food Protection Manager (C)
At the time of inspection, no individual on site possessed a Certified Food Protection Manager certification. The establishment is allowed 210 days from the date of permitting to obtain the required Certified Food Protection Manager certification.
The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
COMMENT
2-201.11 (AC) & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees PF
The establishment did not provide an Employee Health Policy.
The Person in Charge (PIC) is required to ensure that all food employees report any health conditions or activities associated with foodborne transmissible diseases. Employees must be restricted from working with food if they are experiencing vomiting, diarrhea, jaundice, sore throat with fever, or an open or draining lesion containing pus (e.g., a boil or infected wound) that cannot be properly covered by a single-use glove. The Health Department must be notified if an employee is diagnosed with Norovirus, Hepatitis A, Shigella spp., shiga toxinproducing E. coli, Salmonella Typhi, or Salmonella (nontyphoidal). The Environmental Health Specialist (EHS) will email a copy of the Food Employee Health Policy to management. CDI. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
COMMENT
2-501.11 Clean-up of Vomiting and Diarrheal Events PF
The establishment does not have written procedures for the clean-up of vomiting and diarrheal events.
A food establishment is required to maintain written procedures for employees to follow when responding to incidents involving the discharge of vomitus or fecal matter onto surfaces. These procedures must outline specific actions employees must take to minimize the spread of contamination and reduce exposure of employees, consumers, food, and food-contact surfaces to vomitus or fecal matter. The Environmental Health Specialist (EHS) will email a copy of a template plan for implementation. A Vomiting and Diarrheal Event Clean-Up Plan and corresponding clean-up kit shall be available by the next inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C)
The handwashing sink did not reach the required temperature of 100°F.
A handwashing sink must be capable of providing water at a temperature of at least 100°F through a mixing valve or combination faucet.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Utensils used for the popcorn machine were observed stored in the handwashing sink and in the handwashing sink area.
A handwashing sink must be maintained so that it is accessible at all times for employee use and may not be used for any purpose other than handwashing. All utensils were removed. CDI. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Pepperoni pizza was observed holding between 118°F and 126°F. The establishment serves pizza obtained from a permitted facility (Little Caesars), with deliveries occurring around 4:45 p.m. According to management, pizzas are typically sold within a 4-hour timeframe. The Environmental Health Specialist (EHS) observed frequent opening of the hot holding unit by staff, which may contribute to the inadequate holding temperatures.
Time/Temperature Control for Safety (TCS) foods must be maintained at 135°F or above when hot holding. EHS advised management to place pizza on time as a public health control moving forward to prevent future hot holding violations. Time as a public health control procedures were reviewed and explained during the inspection.
NOTE 1:3-501.19 Time as a Public Health Control (TPHC)
When using time instead of temperature for up to 4 hours, the following requirements apply:
1. Food must be 135°F or hotter when removed from hot holding.
2. Food must be clearly marked to show the time that is 4 hours from when it was removed from temperature control.
3. Food must be served, cooked, or discarded within 4 hours of being removed from temperature control.
4. Any food not marked or held longer than 4 hours must be discarded.
NOTE 2: Chili and cheese were stored in crock pots with cold spots. Ensure that chili and cheese are stirred frequently to evenly distribute heat and maintain proper temperatures throughout the cooking equipment. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12 Conditions of Use (P)
Two ant and roach residential spray containers were observed stored under the two-compartment sink.
Poisonous or toxic materials shall be used in accordance with the law and this Code, following the manufacturer’s labeled directions. For pesticides, the manufacturer’s label must specifically allow use in a food establishment.
Residential ant and roach spray containers were voluntarily discarded. CDI |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf)
A food thermometer was not provided.
Food temperature measuring devices must be available and readily accessible to ensure proper attainment and maintenance of food temperatures. VERIFICATION REQUIRED
4-204.112 Temperature Measuring Devices - Functionality (C)
A thermometer was observed missing in the Gatorade reach-in cooler.
In mechanically refrigerated or hot food storage units, the sensor of a temperature measuring device must be positioned to measure the air temperature in the warmest part of a refrigerated unit and in the coolest part of a hot food storage unit. |
|
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)
Serving plates were observed not inverted.
Cleaned equipment and utensils, laundered linens, and single-service or single-use articles must be stored:
1. In a clean, dry location;
2. Protected from splash, dust, or other contamination; and
3. Covered or inverted. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
COMMENT
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
A Gatorade reach-in cooler was observed out of service. Management stated that a work order has been placed for repair. No food or beverages were stored in the unit; it was empty.
Equipment must be maintained in a state of good repair and condition. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
The water at the two-compartment sink reached 66°F. Water temperature does not get high enough to effectively clean and sanitize utensils.
The wash solution in manual warewashing equipment shall be maintained at not less than 110°F or at the temperature specified on the cleaning agent manufacturer’s label instructions. VERIFICATION REQUIRED
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Test strips were not provided. Management stated that the test strips were left at the football concession stand.
A test kit or other device that accurately measures the concentration (in mg/L) of sanitizing solutions must be provided. VERIFICATION REQUIRED |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The microwave was observed soiled.
Nonfood-contact surfaces of equipment must be cleaned as often as necessary to prevent the accumulation of soil and residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System Maintained in Good Repair
Faucet fixtures were observed leaking water from underneath.
A plumbing system must be maintained in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings.
Ceiling tiles in the food preparation and hot holding areas were observed to be absorbent and porous.
Ceiling and wall surfaces must be smooth, nonabsorbent, and easily cleanable. Ceiling covering materials must be securely attached to allow for easy cleaning. Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor walls must be finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The cabinet under the two-compartment sink was observed to be in poor repair. Corners and edges of kitchen cabinets were also noted to be in poor condition, and the grey cove base under the handwashing sink cabinet was separating from the furniture.
Physical facilities must be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Dead roaches were observed in cabinet(s).
Physical facilities must be cleaned as often as necessary to maintain cleanliness. |