| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) (A) 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. There was no CFPM on site during inspection. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Observed a food employee touch a RTE sliced tomatoes with his bare hand. EHS instructed him to put on and glove and he complied upon request. CDI.
You shall never touch ready-to-eat food items with your bare hands. This is a major cause of foodborne illness. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels. The handsink in the food preparation area did not have paper towels during the inspection. The owner place paper towels by the handsink upon request. CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods shall be held at 41F or below. Observed multiple TCS food items in this cooler above 41F. Because the establishment is only open for six hours. These items can stay but any leftover TCS foods (diary products,cut tomatoes, leady greens, and cooked plant matter) shall be discarded at the end of the day .
EHS will return within 10 days to ensure the cooler get repaired or otherwise fixed in order to hold TCS foods at 41F or below. You might received an intent to suspend if this item is not corrected within the allotted time. Cooling might be the issue since TCS food items are purchased from out of town at Ingles, so it might be the case that small reach-in cooler will need to be purchased or food will need to be transport to the establishment on ice. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) TCS foods shall be date marked once prepped or removed from original packaging if kept longer than 24 hours. Observed jars of milk without a date mark. EHS educated the PIC that milk shall be date marked once removed from original packaging. The milk jars were date marked upon request. CDI. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed spray bottles of diluted bleach and vinegar without a label. PIC labeled these items upon request. CDI.
Points were not deducted today since PIC knew what was in the bottles and an on-site correction was made. Going forward, we expect all working containers of chemicals to be labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled (3)Using rapid cooling EQUIPMENT. Observed cut tomatoes cooling in the prep cooler. Prep cooling units are not approved cooling equipment. Tomaotoe was marked "Discard at 12pm". CDI.
You will need to use Time as a Public Health Control (TPHC) or buy a reach-in cooler to cool food items. TPHC form will be provided in the exit interview. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. The establishment did not have test strips for their bleach sanitizer during the inspection.
A verification will be made within 10 days to ensure you get bleach test strips. You will receive an intent to suspend if this item is not corrected by the time the visit is made. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf) (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Observed no hot water at the restroom handsink.
EHS will return for a verification within 10 days to ensure this item gets fixed. You can receive an intent to suspend if this item is not fixed by the time to verification is completed. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The restroom did not have a covered trashcan for feminine hygiene products.
Covered trashcans in restrooms used by women prevent flying insect harborage in the establishment.
6-301.20 Disposable Towels, Waste Receptacle A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle as specified under 5-501.16(C). The handsink in the food prep area did not have a trashcan during inspection.
Handsinks which supply paper towels should have a mini handsink next to/underneath the sink to allow food employees to easily dispose of paper towels from drying hands. This might be points if found out of compliance during the next inspection. |