| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no one was in charge of the facility per the staff onhand for the first 30 minutes of the inspection. CDI - Certified PIC came later during the inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed violations under D (many handwashing violations), G (Cooling methods), I (proper sanitizing), and L (trained in food safety.) PIC must institute training and corrective actions. |
| 4 |
2 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
Yes |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed approximately 5 employee drinks on prep counters or on the prep sink. Some were open cans and not covered. CDI -drinks removed. Repeat violation. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees not washing their hands before putting on gloves to work with food.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees washing their hands for approximately 5 seconds and then recontaminating their hands on the handles.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee take the trash out, come back in and not wash his hands. CDI - washed when instructed. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels or alternative were not preset at the back hand sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the front hand sink had a spoon in the basin when the inspection started. The employee proceeded to clean the spoon in the handsink when instructed to remove. CDI, spoon removed to the 3 compartment dish sink. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
Yes |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed the facility using utensils and bowls with a heavy build up of dried food debris and cutting boards that could no longer can be cleaned. Food was in direct contact with these surfaces. VR Observed hot sauce packets stored in flour. CDI - removed.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat food in the walk-in refrigerator. VR.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many foods in storage in the walk-in refrigerator were not covered for protection. VR |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed almost all dishes and utensils in the facility used for food were not clean to sight and touch. The staff set up the 3 compartment sink and started cleaning when prompted. VR
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machine. |
| 19 |
3 |
Proper hot holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a metal bowl of chicken wings sitting out at 100F. These wings were still out later at 96F. Upon prompting they were put in the walk-in cooler to cool down. CDI. Two metal frier baskets of chicken were also sitting above the wok line at 90-110F. CDI - removed. Repeat violation. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Observed raw chicken wings sitting on the counter at 55F. Later in the inspection they were still there and not being cooked. Upon prompting, the facility cooked the wings. CDI. - cooked |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
No |
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several bags of pork that were not date marked or indicated on the date marking board on the outside of the walk-in cooler. CDI - dated for yesterday. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.- Observed an unlabeled bottle of degreaser. CDI - labeled. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
Yes |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 6 containers of seasoning or flour were not labeled. CDI - labeled. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor of the freezer. The freezer was packed and there was very little shelf space. Facility shall increase deliveries if there is not adequate space to store food.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 5 dented cans not segregated out from the general can supply. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch while working with food.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed an employee wearing nail polish with long nails while working with exposed food without gloves. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls and bins above the 3 compartment sink. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-502.13 Single-use and single-service articles may not be reused. Observed hot dog bun bags were being used to store pork. These are not intended for reuse. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep groves on cutting boards, some with a black build up that can not be cleaned off. CDI - the worst cutting boards were discarded.
4-501.11 Maintain equipment in good repair. Observed the bottom shelves of prep tables were rusting.
4-502.11(A) Maintain utensils in good repair. Observed many cracked containers in the facility. Observed cardboard being used to cover shelves in the walk-in. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
4-602.13 Nonfood Contact Surfaces - C Observed almost all equipment and surfaces in the facility had a build up of grease, dirt, and debris. Facility is in need of a deep cleaning including all equipment, containers, shelving, etc. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Clean the bathrooms |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster in poor condition with a caved in lid and an open door. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed the floor damaged in several places and grout has gotten so low the floor is holding water in the cracks. Please repair as needed.
6-501.12 Cleaning, Frequency and Restrictions - C Observed all floors, walls, and ceilings in need of cleaning. A heavy accumulation of build up is on all surfaces. |
| 54 |
1 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee clothes stacked with dry storage goods. Please designate and area and move. Repeat violation. |