| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's certified food protection manager certificate expired in February 2019. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee wear gloves to work with raw chicken, discard gloves and then get new gloves without washing hands. CDI - stopped the employee and explained the correct procedure. Employee washed hands and then put on new gloves.
2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the 3 compartment sink. CDI - stopped the employee and explained to only wash hands in the hand sink; employee washed in the hand sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored on top of raw lamb in the reach in cooler. CDI - explained proper storage order; items were rearranged.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee bread raw chicken with gloves, then open the reach in cooler door with the same gloves. CDI - stopped the employee and explained the violation. Employee discarded gloves, sanitized the reach in cooler and then washed hands. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed chicken wings in the reach in cooler at 71F at 2:00 PM. Employee stated they were placed in the cooler to cool at 10 AM. CDI - wings were voluntarily discarded; explained proper cooling time/temperature requirements and left a copy of the cooling chart with the PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tomatoes, lettuce and cheese holding above 41F. CDI - lettuce was voluntarily discarded. The tomatoes were placed in an ice bath to cool and the cheese was placed in the freezer to rapidly cool; see temperature chart. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bleach sanitizer stored in a bottle labeled "multi-purpose cleaner." CDI - bottle was emptied. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Facility did not have a food thermometer. Verification required 11/30/2019. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
General comment 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door propped open upon arrival to the facility. CDI - door was closed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. - Observed a container of french fries stored on top of the trash can. CDI - fries were removed and placed in a clean container; the old container was taken to the 3 compartment sink to be washed. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General comment 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 the handle of the spoon down in the rice in the rice warmer. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a white reach in cooler and a glass door reach in cooler labeled for home use; ensure equipment is NSF or ANSI approved. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility did not have QUAT test strips; verification required 11/30/2019. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
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 cleaning needed on the dry storage shelves, the soda machine and on the outside of equipment. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the can wash faucet; repair leak. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
General comment 6-302.11 Supply toilet tissue at each toilet. - Observed no toilet paper in the women's restroom. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat violation 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed acoustic cieling tiles in the kitchen area; replace with smooth/easy to clean cieling tiles.
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 cleaning needed on the walls and on the floor under equipment
**For a re-inspection, please call the office (980) 314-1620 |