| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. ***Observed personal drink stored on prep table. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 - When to Wash: Food employees must wash hands when switching between working with raw food and working with ready to eat foods. P ***Employee with gloved hands cracked multiple raw eggs on the grill. Did not remove gloves or wash hands before grabbing onions and peppers and placing them on the grill. CDI, PIC voluntarily discarded onions and peppers. Employee removed gloves and washed hands. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 - Raw Animal Foods: Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. P ***A large pan of chicken breast on the grill was 109F. Employee stated that the chicken was not cooked all the way, and it was cooked “half-way” an hour earlier. CDI, employee placed all chicken breast on the grill, and when they were checked they were 175F. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P *** One chicken pie in the hot hold unit was 109F and another chicken pie was 104F. CDI, PIC voluntarily discarded chicken pies. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P *** Cooling ratio is .54 from 135F to 70F and .12 from 70F to 41F. Cabbage in the walk-in freezer was cooling at a rate of .4 and apples in the walk-in freezer were cooling at a rate of .16. Sausage in the flip top reach-in was cooling at a rate of .06. All temperatures and times are shown on the temperature log. CDI, an ice wand was placed in the apples and cabbage. The sausage was moved to the reach-in freezer. When these items were checked at 3:00pm, |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P ***Ribs on the prep table were 122F. CDI, PIC reheated the ribs to 165F in the oven. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P ***Observed 401 cleaning spray stored on top of the paper towel dispenser. CDI, PIC relocated the cleaning spray with other chemicals.
7-207.11 Restriction and Storage. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P ***Heartburn medicine was stored beside of microwave, above flip top unit. CDI, employee moved medicine to lower storage area. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf ***Apples and cabbage were cooling in a large container without being stirred. Spaghetti noodles and sausage were cooling in a unit that is opened and closed a lot during busy hours. Spaghetti noodles were cooling in a large container in the walk-in cooler. CDI, Apples and cabbage were split into different container. The spaghetti noodles were split up and moved to the walk-on freezer. The sausage was moved to the walk-in freezer. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing. Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 41F or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 70F or below, Pf ***Observed fish thawing in prep sink submerged in water however, the water was not running. CDI, PIC turned on the faucet in the prep sink. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage. (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. ***Observed multiple food items in the walk-in cooler from the day prior stored with no lids. Observed multiple food items on the floor in the walk-in freezer. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. ***Observed multiple employees wearing bracelets while cooking food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***The dishwasher temperature gauges are broken. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-204.113 - Warewashing Machine, Data Plate Operating Specifications: Warewashing machine shall provide an accessible data plate affixed to the machine by the manufacturer. ***The dish washer plate is missing. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***The following equipment has build up; the fan on the oven and the sprayer at the dishwasher. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***Observed damaged and dusty ceiling tiles throughout establishment. The corner guard near the soda closet needs to be replaced. |