| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)-REPEAT- Employee filled tray for HOT HOLDING with water from HANDSINK in upstairs kitchen. A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. CDI- REHS stopped employee and reminded them handsinks are only for HANDWASHING. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)- 1 container of strawberries with mold was found in walk-in cooler. FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented. CDI- PIC voluntarily discarded food. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- In walk in cooler raw, unwashed vegetables were stored above and with wrapped washed vegetables. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI - PIC rearranged items with the unwashed items below the ready to eat ones. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding- REPEAT- There were TCS foods observed in the upstairs cooler above 41F in a unit that was holding at ambient at 61F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. CDI- The unit was placed OUT OF ORDER and items were moved into a working cooler unit as they were still within adequate time perameters. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf)- REPEAT- In the reachin cooler, container of hamburger that was recently prepped was tightly covered as well as cheese that was cooling down after recently being used. In the indoor walkin cooler there were also multiple containers that had been cooling with lids on and stacked with other foods. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient.
CDI - PIC removed covers to cooling items in the walk in coolers to allow for heat exchange and vented items in low reach-in. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (C)-REPEAT- One live pest observed in upstairs kitchen during inspection. Keep the premises free of insects, rodents, and other pests. Continue to have pest control come out to facility. However significant improvements regarding pest is noted. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Employee mixing food with container directly on the floor. FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor
Discussed violation with employee and ensured employee understood to only mix items on food prep surfaces and off the floor. |
|
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)- REPEAT- Deli paper stored on handsink exposed to splash and contamination. Store single-use and single-service articles to prevent contamination by covering or inverting and at least 6 inches off the floor. Store deli paper away from areas of splash and potential contaminations. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT- Grab and go cooler was not functioning properly. Equipment shall be maintained in good repair. Repair or Replace Grab & Go.
4-205.10 Food Equipment, Certification and Classification (C)- REPEAT-There were two, large household freezers observed in the kitchen downstairs. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
4-501.12 Cutting Surfaces (C)- Cutting board upstairs is heavily stained and scored and in need of replacement. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 Outdoor Storage Surface (C)-REPEAT- Trash and recycling dumpsters were stored on gravel. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT- Upstairs below cabinet FRP is pulling away from the wall and needs resealed. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair areas listed. REDUCED TO HALF FOR IMPROVEMENTS. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C) - Vents/fans in walk-in cooler outside had visible debris. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Clean fans/vents more frequently.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Employee keys were stored directly with clean knives. Areas designated for employees to eat, drink, and use tobacco and other personal items shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Store keys with employee items. |