| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) Items addressed in report. The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. CDI Corrections in report. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf). No employee health policy observed for employees working. Each employee must be briefed on their responsibilities of when to exclude or restrict themselves from work, what symptoms are reportable to the local health department. It is recommended to have copies of this document on site and update annually for all employees. CDI Written procedures given to PIC. REPEAT |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) No written procedures observed for the cleaning of vomit and diarrheal events. Inspector is sending a copy to the person in charge during the inspection as the corrective action. These procedures are required to be reviewed at every inspection. REPEAT |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee drink cup observed on make unit without a lid. Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Employees observed changing tasks or entering kitchen donning gloves. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI employees directed to hand sink to wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed a prep table blocking the hand sink in the small left prep room. Pitcher stored in basin. Maintain access to handsinks at all times. Do not block. CDI Table was moved, pitcher removed. REPEAT
6-301.11 Handwashing Cleanser, Availability (Pf) Hand sink on cook line did not have soap available. Provide soap for handwashing at each handsink. CDI Hand soap added to sink.
6-301.12 Hand Drying Provision (Pf) No paper towels available at cook line hand sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. CDI Paper towels added to hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw shell eggs observed above tea and raw beef observed above sauces. Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. CDI Raw food items moved to lower shelf.
3-304.15 (A) Gloves, Use Limitation (P) Employees observed wiping gloves onto wiping cloth or apron when soiled. Employee washed utensils and returned to food prep. Discard gloves after a task is complete or any time they are damaged or soiled. CDI Gloves removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P) Employees observed changing observed washing and rinsing utensils from cookline at prep sink. Utensils and Food contact surfaces shall be sanitized before use after cleaning. CDI Utensils taken to three-comp sink to be properly washed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Noodles and broccoli observed in cold holding units measured above 41F. PIC stated items were cooked and cooled the previous day and were not recently removed from temperature control. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. CDI Food items were voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. (P) Observed a tall hot box with rice holding at 126F. Make sure the temperature is high enough to maintain 135F or above during hot holding. CDI Rice reheated and hot box temperature increased. REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Several food items observed without date marking that was prepared a previous day. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. CDI Out of temperature items were voluntarily discarded. Date marking added to rest. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (Pf) Time as a public health control observed for pans of chicken from 11-3pm. The labeling requirements were being met, but there was no written policy available for the inspector to review. CDI Written policy given to PIC. This policy must be available for every inspection while using TPHC. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) Two spray bottles observed under flat top without label. Spray bottles, buckets or any other container that contains chemicals out of their original packaging must have a common name label on the new container. CDI Name written on spray bottles. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf) Noodles observed were placed into a deep bus-tub and covered. Rice was observed on sheet pans at prep sink and on speed rack without being checked. Middle of rice inside of walk-in cooler measured 74F and outer edge was 58F. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Inspector will return by 5/28 to check cooling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Sauce bottles observed without labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) All employees observed working with food without a hair restraint. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wet wiping cloth observed on prep surface. Employee observed wiping hands with cloth hanging from apron. Hold in-use wiping cloths in sanitizer between uses and laundry daily. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Utensils observed at flat-top in water below 135F. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Observed single use items stored on the ground and in the back dining room that was not approved for storage. If this area is needed for storage, the ceiling tiles will need to be changed to a smooth, easily cleanable and non absorbent style like the kitchen has. At this time. Storage in the private dining room and small hallway by the back door are not approved and must be corrected. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.17 Wood, Use Limitation (C) Wooden countertop and shelf under the flat top grill must be sealed to be non absorbent and easily cleanable. REPEAT
4-205.10 Food Equipment, Certification and Classification (C) Deep freezer elevated onto bricks. Use nonabsorbent material. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P) Pressure nozzle observed attached to hose at mop sink. Prevent backflow or back-siphonage at each point of use in a water supply system by providing an air gap or installing an approved backflow device. CDI Hose was detached. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed under cookware equipment and backsplash behind flat top. Physical facilities shall be cleaned as often as necessary to keep them clean. |