| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Demonstration (Pf) Several items observed during inspection needing intervention. The PIC shall ensure rules in the code for food safety and handling are met. CDI Addressed in report. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. No certified food protection manager during the current inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf) Employees unable to explain signs or symptoms associated foodborne illnesses. Ensure food employees are informed of their responsibility to report required symptoms, illnesses, and exposure. CDI PIC found a copy of the employee health policy in employee language and it was recommended to do a review with employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) PIC unable to produce a kit or written procedures. 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. CDI written procedures given to PIC. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P) Employees observed entering kitchen and handling equipment or food, handled personal devices, handled soiled utensils before returning to food prep and touched trash can. Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Inspector will return by 4/20 to observed hand washing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Employee observed pouring water into hand sink. Hand sinks may only be used for handwashing. CDI Employee informed not to use hand sinks other than handwashing. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken observed on top shelf of the low reach-in cooler above produce and ready-to-eat items. Raw chicken that has been repackaged observed stored above beef inside of the freezer. Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. CDI Chicken in cooler was moved to bottom shelf. Inspector will return by 4/20 to check storage inside of the freezer.
3-304.15 (A) Gloves, Use Limitation (P) Employees observed using gloves that are stored in food containers. Discard gloves after a task is complete or any time they are damaged or soiled. CDI PIC discarded gloves inside of food containers and informed employees to remove gloves once a task is complete. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Plates and utensils observed in clean storage with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI Items taken to dish to be washed.
4-602.12 Cooking and Baking Equipment (C) Cleaning needed inside of the black microwave along top surface. Microwave ovens' cavities and door seals shall be cleaned at least every 24 hours using the manufacturer's recommended cleaning procedure.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Pink and brown substance observed along the ice shield. ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers clean at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Observed several food containers inside cold holding units without dates. Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Inspector will return by 4/24 to verify food items have been date marked. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) Several food container observed on ice. Written procedure shall be prepared in advance, maintained at the food establishment, and made available to the regulatory authority. The food is unmarked in containers or marked to exceed a 4-hour limit shall be discarded. CDI written procedures given to PIC for items on ice bath. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Two of the cold holding units are not currently working and food stored inside of being maintained on ice. Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Inspector will return by 4/24 to verify units are in working order. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Dry goods and sauces removed from original containers observed throughout kitchen storage without labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify, such as dry pasta. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf) Live insects observed throughout kitchen. PIC stated he does not currently have a pest control service to treat issue. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. Inspector will return by 4/24 to observed pest issue. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food stored on floor inside of the walk-in units. Food stored in cold holding unit did not have lids. Washed produce observed inside of the walk-in cooler was stored in grocery bags without a barrier. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P) Container on sliced lemons were observed inside of the ice bin at the drink station. After use as a medium for cooling, the exterior surfaces of food ice may not be used as food. CDI Lemon container was removed and ice discarded. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Employee observed working with food while wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Several cloths observed hanging from splash guard at prep sinks. Hold in-use wiping cloths in sanitizer between uses and laundry daily. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Tongs on cookline stored from cart and oven handle beside trash can. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) To-go tray observed stored right side up. Single-service lids observed with dust accumulation and food debris present. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Bowls observed with chips along edge. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Inspector will return by 4/24 to verify multi-use utensils in poor repair have been discarded.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Low reach-in cooler has tape holding gaskets together. Heavy ice buildup inside of the walk-in freezer. Fan blade covers are missing inside of the walk-in freezer. White microwave is rusted on the inside. Equipment shall be maintained in good repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) Buildup present inside dish machine and along doors. Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed of shelves, cooler handles and cart holding dry ingredients. Clean the sides of cookware equipment. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C) Dumpster has a rust hole present in the front. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
5-501.115 Maintaining Refuse Areas and Enclosures (C) Trash and pallet around dumpster enclosure. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Missing floor tiles on the cookline. Baseboards under dish machine cracked/broken or missing. Ceiling tiles missing and/or damaged above mop sink. Replace caulk around plumbing fixtures. Repair hand sink in ladies restroom. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed throughout especially under cookware equipment where buildup is present. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C) Replace cracked or broken light shield. Light bulbs must be covered, coated, or shatter-resistant in areas with exposed food, clean equipment, utensils, linens, and single-service articles. |