| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P). Observed a food Employee change tasks and don gloves without first washing their hands.
2-301.14 When to Wash-FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands. (P)
CDI - Education was provided and the employee removed the gloves, washed their hands, and donned a new pair of gloves. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf). Observed a food touch a cooked ready-to-eat hash browns with bare hands.
3-301.11 Preventing Contamination from Hands-
FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.(P).
CDI - The affected hash browns were discarded. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Handwashing Sinks, Installation (C) - REPEAT - Handwashing sink in the coffee area only reached a maximum temp of 86F.
(A) A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Plumber is scheduled to come today, however this was a repeat violation from last inspection.
6-301.12 Hand Drying Provision (Pf). Paper towels were not available at the handwashing sink in the coffee area.
6-301.12 Hand Drying Provisions-Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods.
CDI - Paper towels were provided during the inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). - REPEAT - In the tall frezzer, there was raw fish was stored above cooked pork beley and raw chicken was stored over ground pork.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed
CDI - Foods were rearranged to the proper storage order during the inspection. |
|
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 (P). - REPEAT - Observed pico de gallo (ice bath), cut kale (room temp), shrimp and hash browns (reach in), and pooled eggs washed in an ice bath held above 41F.
3-501.16- TCS FOOD Hot and Cold Holding - ( A ) ( 2 ) 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. (P)
CDI - more ice was added to the pooled eggs, shrimp and hash brown were placed in the tall freezer, and cut kale were placed in the walk in for rapid cooling. The pico de gallo were discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P). Expired pumpkin puree 08/30 in tall glass cooler.
3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P)
CDI - expired food as discarded |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). Observed unlabeled sanitizer bottle in the coffee area.
Common Name Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly identified with the common name of the material. (Pf).
CDI - Sanitizer bottle was labeled. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Observed several working containers holding oil, butter, sugar were not labeled with their common names. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C). Observed a wet wiping cloth was stored outside the sanitizer solution in the coffee area.
Wiping Cloths, Use Limitation (B) Cloths in-use for wiping counters and other equipment surfaces shall be:
(1) Held between uses in a properly mixed sanitizer solution; and
(2) Laundered daily.
(C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. (C) |
|
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 - The door gasket was torn on the one-door true glass-door cooler. The cabinetry beneath the drink station was damaged. Water was accumulating in a container beneath reach in 1. The walk in cooler door was not sel-closing, and the tea machine in the lobby was not functioning.
All equipment shall be in good repair.
4-101.19 Nonfood-Contact Surfaces (C). - REPEAT - There is raw wood under the large standing mixer. Seal wood or replace with a smooth and easily cleanable material. NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf). It was missing test strip for sanitizer used to sanitize dishes in 3 comp sink.
4-302.14 Sanitizing Solutions, Testing Devices-
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
CDI - REHS provided sanitizer test strips to the PIC. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P). REHS was not able to see verify back flow prevention at ice machine, or the unused tea machine in the lobby.
5-203.14 Backflow Prevention Device, When Required.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified under § 5-202.13 P; or
(B) Installing an APPROVED backflow
CDI - Education provided, back flow prevention will be assessed during the next inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing Premises, Structures, Attachments, and Fixtures Methods (C). - REPEAT - Observed a crack in the floor at the mop sink area, damaged baseboards near the 3 comp sink and the walk in.
Physical facility shall be maintained in good repair to prevent accumulation of dirt, moisture, and debris and to allow for effective cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C). Observed missing light bulbs protective shielding.
6-202.11 Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. |