| 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 |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection until last 15 minutes of walk through.
2-101.11 PIC shall be present during all hours of operation. -PF Observed no person in charge present until last 15 minutes of walk through.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of managerial control in kitchen as evidenced by poor handwashing, date marking inconsistencies, sanitizer issues and food storage. |
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
No |
No |
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion no employees were aboe to name foodborne illnesses and symptoms. CDI: Employees educated on policy during inspection today and PIC was directed to link at bottom of EHS email to get copies of the employee health poster. Facility does have an employee health policy in place. EHS recommends going over policy more frequently with staff. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of a prep surface directly adjacent to single service items and bread. CDI: Employee drink relocated. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
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 wash hands and then recontaminate hands by turning off faucet with bare hand. CDI: Employees corrected and rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee on cellphone move straight to donning gloves with no handwash. CDI: Employee washed hands and then donned glvoes. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food items in walk in cooler open and unprotected including raw chicken, shredded cheeses, and sliced american cheese.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat ribs in walk in cooler. CDI: Items re-organized. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
Yes |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine deflector plate with pink build up.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50ppm Quat sanitizer at 3-comp sink. VERIFICATION REQUIRED
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employees are using thermometer to poke holes in tops of containers and then storing thermometer without cleaning it. Thermometer had extensive food build up on probe, in cover, and around top of thermometer as well. Ensure utensil is cleaned between uses.CDI: Thermometer cleaned. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
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 no datemark on tub of feta cheese. CDI: Product voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs date marked for discard on 3/22. CDI: Hotdog date corrected based on them being opened yesterday. Through discussion, employees stated food is datemarked with the day that it must be discarded. Observed tubs of chicken with 3/9 dated. PIC stated this was the day it was prepared. Products properly dated. Ensure consistency in date marking system. Observed cheeses with no date mark. CDI: Products dated. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer. CDI: PIC made a bleach solution sanitizer to store wet cloths in. SEE #14. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee belongings including a speaker and headphones stored on clean equipment. CDI: Employee items relocated to designated area. Equipment washed, rinsed, and sanitized. |
| 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 items stored in containers with food in and on them at main prep/cook line. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed split/damaged gasket on right door of reach in freezer. REPEAT VIOLATION
4-502.11(A) Maintain utensils in good repair. Observed cracked bus tub being used to store raw ribs. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of food debris in bottoms of hot boxes, reach in freezer, walk in freezer, and toaster. Observed walk in cooler ramp damaged and rusting. PIC stated that facility is in the process of repairing the area. Observed microwave with heavy food debris. Observed large, industrial fan with dust build up. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor throughout facility around and underneath equipment with excessive food and grease build up. Extensive food and grease build up present particularly around smokers and hotboxes. Observed heavy dust accumulation on vent covers and adjacent ceiling tiles and wall areas. |