| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed pork loin stored next to a dessert item and above flour inside the tall reach-in. Also noted, liquid eggs intermingled with condiments inside a container stored in the flip top. Food shall be protected be storing food according to its final cook temperature.
CDI, REHS assisted the PIC with correcting the storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) REPEAT
Observed multiple “clean” dishes stored on the dish rack with remaining food debris and grease. The hook used for hanging pots and pans also required cleaning, as grease buildup was present on the hooks. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, PIC stated that all dishes will be clean after they closed. |
|
22
|
1.50
|
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
At the start of the inspection, raw shell eggs that was recently purchased were left out during the inspection. Maintain TCS foods in cold holding at 41F or less.
CDI, eggs were placed in the reachin |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
Observed a lot of commercially packaged item such as slaw, liquid eggs, hot dogs and corn beef hash that lacked a date marking indicating when the product was opened in the facility. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
CDI, PIC dated the item. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria (P)
Found two bottles of HotShot spray listed as household. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I.
CDI, the raid was removed from the facility
7-204.11 Sanitizers, Criteria - Chemicals (P)
PIC stated that they use store bought bleach as sanitizer to clean food contact surfaces. 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, Explained to the PIC that the bleach must be properly mixed and at the correct concentration to be classified and used as an effective sanitizer. Too strong of sanitizer is concerned as toxic. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Corned hash beef was found cooling at room temperature above the grill area at 92F. Several food items that were recently restocked or sliced were placed directly in the flip top. Quickly cool foods. Use methods such as open/vented shallow pans, large icebaths and active stirring. Cold air must flow around product to remove the heat
CDI, corned hash beef was placed in the tall freezer to rapidly cool and all restocked items were sold during the inspection |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests (C) REPEAT
Thank you for taking the required steps to eliminate the roaches. However, observed a lot of gnats throughout the facility. Keep the premises free of insects, rodents, and other pests.
Maintained at half point due to major improvements |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) REPEAT
Found one wet wiping cloth stored on the prep counter. Also noted, several wet wiping cloth stored in a sanitizer bucket that measured at 0ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a properly mixed sanitizer solution.
REHS assisted the PIC will properly mixing the sanitizer solution |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT
The small flat top grill was broken and there was a missing component on the lower part of the stove. Kickplate on the tall reachin needed to be realign. Equpiment shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification (C) REPEAT
There was a household freezer observed in use in the facility. Food Equipment, Certification and Classification- 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 American National Standards Institute (ANSI)-accredited certification program. This unit is ok for use of the intact packaged products, but once they are opened, they need to be moved to a different reach in cooler.
4-101.11 Characteristics-
Several utensils required replacing. A lot of spatulas are highly worn and cracked. 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. P |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - REPEAT
Cleaning needed on the exterior of cooking equipment and of the rusty buildup on the lower prep shelves and legs of the prep tables. There was a large buildup of grease on the fire supression pipes above the equipment under the hood. The Exterior surface of several container holding produce required cleaning. All nonfood-contact surfaces shall be cleaned frequently and thoroughly. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT
There were stains and damage observed on the ceiling. There were some cracks observed in the tiles of the floor. Physical facilities shall be maintained in good repair. Repair these areas.
6-501.12 Cleaning, Frequency and Restrictions (C) RPEAT
The walls underneath the 3-compartment sink and behind the flip top required deep cleaning. There a large buildup of debris on the floor and pipes below the 3 comp sink. There was also a large amount of greasy buildup on the surfaces in the kitchen such as the shelving. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) REPEAT
Remove the heat lamp that stored in the restroom and there was a broken flat top that was still sitting on the counter top in the facility. 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. |