| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
Yes |
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no PIC present during inspection and no certified food protection manager during inspection. REPEAT VIOLATION |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employee could name no food borne illnesses or symptoms. CDI: Employee health policy poster provided during inspection. |
| 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 employee handle money and then don gloves and put donuts in a box with no handwashing. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink was dumped in handsink on line. Observed crates stacked up, blocking front line handsink. CDI: Sink unblocked.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at any handsink. CDI: Papertowels provided at handsinks. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion, utensils used with milk to make specialty coffee drinks are washed, rinsed, and sanitized nightly. Utensils must be washed every 4 hours. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk stored in well in front of drink machine under no temperature control. Employee stated that this is their procedure. CDI: Almond milk was voluntarily discarded. Employee was told that the product must be held cold or placed on TPHC. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gallon of milk and 1/2 gallon of cream in walk in cooler with no date. PIC was unsure of when products were opened. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed "spic n span" cleaner stored on shelf over icing buckets and single service paper products.CDI: Cleaner moved to designated area. |
| 38 |
0 |
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 food employee with watch on. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wet wiping cloth at 50ppm quat. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups with no handles stored in bulk cinnamon and s ugar bags/containers. |
| 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 containers stored as clean on shelf above 3-comp sink. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups, stored in dispenser with top line of cups having service areas exposed (cup lips and inside of first cup). Observed employee belongings stored on shelf comingled with service items. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed damaged handle on walk in cooler. Observed cracked lid on powdered cinnamon container. |
| 47 |
0 |
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. Observed interior of cooler drawers along edges and tracks with food debris. Observed walk in cooler gasket with black build up. REPEAT VIOLATION Improvement from previous inspection. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed raw, unfinished wood at top edge of mop sink area/under water heater. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no employee item area in facility. REPEAT VIOLATION. |