| 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 |
Yes |
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed Person In Charge does not managerial control or education of food sanitation. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employees are uneducated on when to wash hands. Food employees do not wash hands inbetween switching gloves, working with raw shrimp, or wash hands after coming back inside the facility to begin food preparation. CDI - educated employees on when to wash. Employees washed hands. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI - EHS posted handwashing sign. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed employeese are not switching gloves when needed. CDI - educated on when to switch gloves. Employees switched gloves. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris and old stickers on food contact surfaces. Observed old food debris on slicer. CDI - cleaned items. Advised to refer back to 2-compartment sink procedures posted on the wall. |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employees are not fully cooking raw hamburgers on flat top stove, then holding hot on flat top stove. Flat top stove holding does not reach 155F for a final cook temperature. Burgers were holding at 120F. CDI - educated to not stop the cooking process. Food employee pulled the burgers and reached final cook temperature before putting back to hot holding. |
| 18 |
0 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P VR Observed slaw prepared this morning stored in large bulk container not meeting time/temperature cooling criteria for cooling in the walkin cooler. CDI - pulled bulk container to freezer. Educated to use proper cooling methods in order to reach proper cooling time/temperature criteria. |
| 19 |
3 |
Proper hot holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P VR REPEAT VIOLATION. Observed items at the hot well in the temperature danger zone. Refer to temperature chart. CDI - pulled items to flat top to get back up to proper temperature. Turned equipment up. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P VR Observed product stored at the prep unit in the temperature danger zone. CDI - educated to prepare food, cool down using proper cooling methods, then store in cold holding units once at proper temperature. Cold holding equipment is not for cooling product. |
| 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.-Pf Observed a bucket of sanitizer not labeled. CDI - labeled sanitizer. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Employees shall use proper cooling methods to reach compliance with cooling time and temperature criteria. Observed food cooling in flip top unit. Observed bulk contianer of slaw not reaching time/temperature cooling in the walkin cooler. CDI - pulled items from flip top to walkin cooler uncovered to cool. Pulled bulk contianer of slaw to freezer to rapidly cool. |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
No |
No |
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed no thin probe thetmometer on site during inspection. VR |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches throughout facility. Observed live roach on prep table next to slicer. Advised to clean more often. Continue pest control with Action Pest Control. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed substantial amount of build up on equipment and shelving throughout. Advised to clean more often. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
Yes |
Yes |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed physical facilities is deteriorating due to age of facility.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed substantial amount of food debris on the floor.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed the back section of the floor by the prep table, large cooker, and walkin cooler is not a smooth and easily cleanagle floor. Observed grout missing from inbetween tile in certain areas. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
Yes |
No |
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employees keys on prep table where food is being prepared. CDI - relocated keys. Advised to store employee belongings to prevent contamination. |