| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)- Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for ware washing.
-Employee went from dirty dishes to clean dishes without a proper handwash step. Employee was using the "dunk" method where he sprayed his hands and dunked it into a bucket of sanitizer.
-Sink closest to warewashing was converted to a handwash sink, but was still being used as a dump sink for spraying dishes.
*CDI- Instructed employee of proper place to wash hands and also finished conversion of dump sink into handwash sink. Employee washed hands at handwash sink.
**2 points |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Repeat
6-301.12 Hand Drying Provision (Pf)- Handwashing sinks shall be provided with individual, disposable towels.
-At beginning of inspection the only handwash sink was missing paper towels.
*CDI- PIC refilled towel dispenser.
5-205.11 (A)(B) Using a Handwashing Sink - Operation and Maintenance (Pf)- Handwashing sinks shall be maintained so that it is accessible at all times and may not be used for purposes other than handwashing.
-Sink closest to dish machine was still being used as a dump sink after being converted to a handwash sink.
*CDI- Spoke to administrator and PIC about its documented change of use from a dump sink to a handwash sink. Which occurred 6/5/2023 according to documentation.
6-301.14 Handwashing Signage (C)- A sign 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.
-Converted sink needs a handwash sign.
**1 point |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)- Temperature Control For Safety Food shall be maintained at 41F or below.
-One of the RIC doors was left open over night and the food inside was temping at 62F.
-Ambient of RIC was 62F.
*CDI- Items in RIC were voluntarily discarded.
**0 points (PIC recognized and corrected issue before REHSI discovered cold holding violation) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C)- Premises shall be maintained free of pests and the presence of pests shall be controlled by routinely inspecting the premises for evidence of pests.
-A large accumulation of roaches were found in an electrical box above three-comp sink.
**1 point |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Food shall be protected from contamination by storing the food at least 6 inches above the floor.
-Food stored on the floor in the WIF.
*0 points |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
Repeat
2-402.11 Effectiveness - Hair Restraints (C)- Food employees shall wear hair restraints such as a beard net.
-Employees cleaning dishes were not wearing a beard guard.
*0.5 points |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat
3-304.12 In-Use Utensils, Between-Use Storage (C) During pauses in dispensing utensils shall be stored in the food with their handles above the top of the food.
-Flour scoop stored with handle in the flour, and sugar scoop stored with handle in the sugar.
*1 Point |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be maintained in a state of good repair.
-Air curtain for receiving door does not engage.
-Handwash sink needs recaulked as it is separating from the wall.
-Gasket is torn from RIC, causing the door to be unable to close. Leading to the temperature violation.
-Drainage line from steamer is completed rusted and separated from the pipe.
4-101.19 Nonfood-Contact Surfaces (C)- Nonfood-contact surfaces of equipment that are exposed to splash or spillage shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
-Unsealed wooden board is being used to prop up ice machine, it is absorbent and had absorbed plenty of water from leaks or spills.
*0.5 points |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
REPEAT
4-602.13 Nonfood Contact Surfaces (C): 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C):Nonfood contact surfaces shall be cleaned at a frequency necessary to keep them clean and shall be kept free of an accumulation of debris.
-Bottom of oven and bottom of Reach-ins need cleaning.
-Gaskets for RICs need cleaned as well.
-Gaskets for RIF needs cleaned.
-Gaskets for WIC and WIF need cleaning.
*1 Point |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
Repeat
5-203.14 Backflow Prevention Device, When Required (P)- Plumbing system shall be installed to prevent backflow of liquid at each point of use at the food establishment.
-Mop sink does not have a backflow preventer installed with hose attached.
*CDI- Hose was disconnected.
5-205.15 (B) System Maintained in Good Repair (C) - Plumbing system shall be maintained in good repair.
-Leak at drainage line for steamer (hose is completely disconnected)
-Leak underneath ice machine
*1 point |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Repeat
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be maintained in good repair.
-Observed rust on the ceilings and vents,
-flaking paint on ceiling of kitchen
-wall damage throughout kitchen.
6-501.12 Cleaning, Frequency and Restrictions (C): Floors, Walls and ceilings need additional cleaning. Physical facilities shall remain clean.
-General cleaning need on floors and under food equipment
-Underneath shelving in WIC, WIF, and dry storage needs cleaning.
-Floor behind equipment and under three comp need cleaning.
*1 point |