| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
No CFPM at onset of inspection and priority violations observed.
2-102.11 Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or
(B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf
Corrected during inspection by addressing priority items as they are observed. CFPM arrived during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
No CFPM at onset of inspection.
2-102.12 (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
Employee drink observed in reach in freezer, unopened.
2-401.11 (A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
Corrected during inspection through voluntary discard. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Front service area handwashing sink missing paper towels.
6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(B) A continuous towel system that supplies the user with a clean towel; Pf
Corrected during inspection by placing paper towels with sink until dispenser can be opened to be refilled.
Handwashing sink show evidence of being used as dump sinks.
5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf
Corrected during inspection by cleaning and sanitizing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Raw chicken stored over beef for healthcare in walk in cooler. Raw salmon frozen in facility stored over cooked meatballs frozen in facility. Raw fish stored over pasteurized eggs in upright refrigerator.
3-302.11 (A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P
(2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by:
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P
Corrected during inspection by rearranging stacking order. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Several utensils stored clean had food residue on them, though proportionally, most food contact surfaces appeared clean.
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
Corrected during inspection by moving to warewashing to be properly cleaned. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Pork that was cooked and sliced was placed in hot box to reheat, however after being checked twice it remained at 117F, not showing evidence of getting warmer.
3-403.11 (D) Reheating for hot holding as specified under (A) - (C) of this section shall be done rapidly and the time the FOOD is between 5C (41F) and the temperatures specified under (A) - (C) of this section may not exceed 2 hours. P
Corrected during inspection by moving to oven to reheat to 165F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
Large pan of beef placed in walk in cooler to cool overnight was 50F.
3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57C (135F) to 21C (70F); P and
(2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P
Corrected during inspection through voluntary discard. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Cooked beef in upright cooler missing date marking. Per operator was made day prior.
3-501.17 (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
Corrected during inspection by date marking beef.
Ham and other deli meats observed missing date markings.
3-501.17 (B) Refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf
Corrected during inspection through voluntary discard.
Package of precooked meat date mared 4/4 would have needed to be discarded 4/10.
3-501.18 (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), except time that the product is frozen; P
Corrected during inspection through voluntary discard. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Multiple bottles of orange degreaser cleaner observed throughout kitchen. Per manufacturer's instructions, cannot be the last contact chemical for food contact surfaces.
7-201.11 POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. P
Corrected during inspection by moving to designated area. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Beef that did not cool properly was double wrapped and stored in a large portion.
3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(2) Loosely covered, or uncovered if protected from overhead contamination
Corrected during inspection through voluntary discard. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Cases of food observed stored on floor of walk in cooler and freezer.
3-305.11 (A) FOOD shall be protected from contamination by storing the FOOD:
(3) At least 15 cm (6 inches) above the floor.
Corrected during inspection by moving off floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
One breakfast employee observed plating food without a hair restraint, pulled back is not a hair restraint.
2-402.11 (A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
Wiping cloth bucket observed weak. Several wiping cloth buckets from previous day observed throughout kitchen, ensure all buckets are emptied at the end of shift to prevent confusion.
3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114
Corrected during inspection by changing sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Handles of scoops observed in contact with food, fewer than previous inspection but still needs to be addressed.
3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) In the FOOD with their handles above the top of the FOOD and the container;
Corrected during inspection by removing handles. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
Utensils stacked under prep table observed with water inside after being cleaned previous day, more air drying needed before stacking.
4-903.11 After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining
Corrected during inspection by moving to warewashing to be recleaned.
Can opener holder is soiled and needs to be cleaned daily to prevent storing clean can opener in soiled area.
4-903.11 (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location
Corrected during inspection by moving to warewashing to be properly cleaned. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
Single service cups observed out of sleeve on storage shelf need to remain protected until use. Singe service that had fallen on floor needs to be discarded as this occurs to prevent chance of it being mistakenly placed back onto shelving.
4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(2) Where they are not exposed to splash, dust, or other contamination
(3) At least 15 cm (6 inches) above the floor.
Corrected during inspection through voluntary discard. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Cabinetry in deli station is in poor repair and needs to be addressed. Faucet at 3 compartment sink cannot turn off hot water, needs to be repaired or replaced so cold water can be used to dispenser sanitizer.
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
Door to walk in freezer is building up ice accumulation and needs be adjusted to prevent air leaks.
4-501.11 (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Stained cutting board on drying rack needs to be resurfaced or replaced.
4-501.12 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. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
Facility has switched from sink and surface to quat sanitizer. Quat test strips needed for new sanitizer.
4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf
Corrected during inspection by providing with small amount of test strips until new roll can be acquired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Cleaning needed inside equipment, as well as on sides and edges. Shelving needs to be cleaned. Handwashing sinks need to be cleaned. Gaskets of equipment need thorough cleaning.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Some cleaning needed beside compactor to remove leaf and residue buildup. Clean around grease receptacle.
5-501.115 A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under § 6-501.114, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Floors throughout kitchen and walk ins need to be cleaned. Clean walls in deli station. Clean walls around warewashing.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Replace missing cove base tiles in walk in cooler. Repair cracking and separation in ceiling near warewashing.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
Employee cell phone observed stored on countertop of deli station at onset of inspection.
6-501.110 (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Corrected during inspection by moving to designated area and sanitizing countertop. |