| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) (Pf) G) EMPLOYEES are properly cooking TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, being particularly careful in cooking those FOODS known to cause severe foodborne illness and death, such as EGGS and COMMINUTED MEATS, through daily oversight of the EMPLOYEES' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under § 4-203.11 and 4-502.11(B). PIC is not verifying or training employees to cook poultry to proper temperatures. They are also not trained to check food temperatures before serving the food. EHS informed PIC to enforce cooking temperatures. CDI. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A). Establishment does not have employee health policy. One will be provided during exit interview. CDI. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) 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. Establishment does not have a vomit/fecal matter cleanup plan. One will be provided during exit interview. CDI. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves to initiate a task that involves working with FOOD; P and(I) After engaging in other activities that contaminate the hands. EHS observed food employee switch from touching soiled dishes and return to food preparation. CDI: Food employee rewashed their hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Observed a food employee dump drink into the handsink. The hand sink was wash and sanitized by food employee. CDI.
6-301.14 Handwashing Signage (C) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Observed no hand wash signs at the hand sinks in the kitchen. PIC voluntarily placed them at hand sinks. CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables and (b) Cooked READY-TO-EAT FOOD. Observed raw chicken, beef, and shrimp over ready-to-eat food items inside the walk-in cooler. The storage order was corrected by food employees once they were educated on storage order. CDI.
Storage order stickers were given to establishment. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed several dishes stacked on clean with food debris or stickers on them. PIC was educated on removing stickers and their residues from dishes. Dishes were placed to be rewashed. CDI.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Bleach for dish sanitization shall be between 50-200ppm. Observed bleach in dish machine between 0-10ppm. Ecosure technician fixed it during inspection. CDI. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P) (Pf) (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (3) 74oC (165oF) or above for < 1 second (instantaneous) for POULTRY, BALUTS, wild GAME ANIMALS as specified under Subparagraphs 3-201.17(A)(3) and (4), stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH, MEAT, POULTRY, or RATITES. Observed chicken being cooked to below 165F. These items were discarded or reheated by line cooks. CDI. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS food shall be cold held at 41F or less. Observed salsa sitting on table with no time/temperature controls. They had been there since 10:30AM according to food employee so they were voluntarily discarded. CDI.
Cold holding practices otherwise compliant! |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered. Observed blocks of cheese cooling with plastic wrap on them. The wrap was removed to allow for better cooling. Food employees were educated to do this going forward. CDI. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers
holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed bottles of oils without labels.
A color coding system with rubber bands can be used as an alterative to normal labels for oils. |
|
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) (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. Observed wet stacking of cleaned dishes.
Wet stacking is discouraged since it promotes microbial growth on dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) (A) Multiuse FOOD-CONTACT SURFACES shall be:(1) SMOOTH; (2) Free of breaks, open seams, cracks, chips, inclusions, pitsand similar imperfections; and (3) Free of sharp internal angles, corners, and crevices. Observed a frying basket with broken metal pieces on it. It was taken out of service by PIC. CDI.
Dishes and utensils which are no longer smooth and easily cleanable. They shall be discarded and replaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) ) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed debris on can opener and encrusted debris on a prep table. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C) Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. Dumpster does not have a drainplug.
Drainplugs are needed to prevent liquid waste from coming out of dumpster. It is also needed to prevent harboring pests. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair. Observed floor damages towards the dry storage room. |