| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration-
Facility had several priority items observed during the inspection. Lack of manager control observed throughout the inspection. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (PF)
CDI, EHS assisted with |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sink, Installation-
Due to a leak at the prep sink, employees have been turning off the hot water supply to the prep sink, which is connected to the hand sink. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Observed several food that was not cooling uncovered in the tall reach-in cooler as well as the walk-in-cooler. Unwashed produces stored above RTE inside the tall reach-in. FOOD shall be protected from cross contamination by storing them according to their cook time. Food shall also be covered when not cooling or in use.
CDI, lids were added on all items. |
|
22
|
3
|
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) REPEAT
Several TCS food found in the walk-in cooler were holding above 41F. Cold TCS food shall be maintained at 41F or below.
All TCS food was placed in the tall reach-in until repairs are made to the walk-in cooler. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)
The sanitizer in the 3-compartment sink was measured above 200ppm. Resulting in all the sanitizer buckets to be too high. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food- contact surface sanitizing solutions).
CDI, the sanitizer was hand mixed to the correct concentration. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf)
Several food cooling from the previous night was placed in the walk-in cooler. PIC was aware that the walk-in cooler had was not maintaining temperature. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.
CDI, voluntarily discard |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests- VERIFICATION REQUIRED
Witnessed a rodent on the trap in the storage area. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies; C
(B) Routinely inspecting the PREMISES for evidence of pests; C
(C) Using methods, if pests are found, such as trapping devices or other means of pest control and
(D) Eliminating harborage conditions.
EHS will return in 10days to verify that facility been treated by a certified company
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
The trap in the storage area had accumulated pest. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.(C) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Several wet wiping clothes were found stored on the prep surface. Sanitizer buckets measured above 200ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a properly mixed sanitizer solution; and laundered daily. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- C -REPEAT
Observed one scooper stored in food with handles touching the food. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required -Equipment and Utensils, Air-Drying Required-
Several wet dishes and containers were tightly stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS Shall be air-dried or used after adequate draining before contacting FOOD; and May not be cloth dried.
Allow to fully air dry before stacking |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-205.10 Food Equipment, Certification and Classification- C - REPEAT-
Observed non-commercial chest freezers in the sitting area. 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 ANSI-accredited certification program.
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT- Verification required
Gaskets for the freezer was torn and in need of replacement. Walk-in cooler was holding above 41F. Maintain all equipment in good repair.
PIC initially stated the repairs was made on the walk-in cooler back in November and the condenser was damaged resulting in a leak of freon. PIC adjusted the thermostat and the walk-in cooler cooled to 33F. EHS will return in 3 days to verify repairs to the cooler.
4-101.11 Characteristics-
Raw wood being used as a cutting board on the make-line. Materials for Construction and Repair Materials that are used in the construction of FOOD-CONTACT SURFACES shall be safe, durable, nonabsorbent, corrosion-resistant, with a smooth, easily cleanable surface and may not allow the migration of deleterious substances or impart colors, odors, or tastes to food.
CDI, Voluntarily discard |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Cleaning needed throughout the kitchen, not limited to but of the gaskets, knobs, handles of the equipment and inside the non-fuctional equipment. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) System Maintained in Good Repair- C - REPEAT
Leak observed coming from the main faucet at the prep sink. Another leak at the 3 compartment sink, leak coming from the right faucet and underneath the bottom of the dump sink. Maintain a plumbing system in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) REPEAT
Hand sink needed to be re-caulk to the wall. In addition too the base coving in the sitting area needed to be re-caulk and in the dish pit area .Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Facility has abundance of equipment and items that are no longer in use. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used .
6-501.12 Cleaning, Frequency and Restrictions (C) -
Observed grease build-up along the walls by the make line and on the hoods of the stove area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Missing ceiling tiles observed throughout the back storage area. 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. |