| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) - (Pf): Person in charge (PIC) shall ensure that employees are trained on food safety risk factors. This includes items such as food temps (see #19 - 22), sanitizing utensils (see #16), reporting illnesses (see #3), proper chemical storage (see #28), etc. Corrected by providing education today. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11 (O) Person in Charge - (Pf): Person in charge (PIC) shall ensure that employees are trained in a verifiable manner on the 5 symptoms and 6 illnesses that must be reported & restricted / excluded. Facility had a posted policy up in wait station and PIC reported to have trained employees. Upon asking, one employee was aware of a few symptoms but did not know where to go for reference. That employee was aware of where the policy is posted in the sister restaurant that only operates in the winter.
Inspector will verify in 3 days that training has occurred via individually signed policies or an in-service with employee signatures. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - (P): Food should be safe for consumption. Noted small amount of rust down in ice in ice machine. Corrected by removing. See #47. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P), (C): Raw animal foods shall be stored according to their final cook temperatures and below or separate from RTE foods. Noted one box of raw burgers inadvertently over produce & stock in walk-in cooler. Corrected by moving.
Keep all foods covered unless during times of constant use or cooling. Noted uncovered tea urn; corrected by covering. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - (C): Ice machines shall be cleaned at a frequency which prevents film. Noted minor film on ceiling / shield of ice machine storage compartment. Repeat.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness - (P) and 4-702.11 Before Use After Cleaning - (P): Chlorine sanitizer should be in manufacturer's range at dishmachine (minimum 50 ppm) for utensils to be sanitized after cleaning. No sanitizer detected and liquid in bucket appeared very weak. No extra sanitizer available in kitchen. Until it can be replaced, all utensils must be sanitized in 3 comp sink after going through dish machine. Inspector will verify in 3 days. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - (P): Commercial TCS foods must be reheated 135F within 2 hrs of heating. Noted that tilt skillet was turned off. Mac which had been in since this morning was 90F. Corrected by voluntary discard by PIC.
Other items in unit (soup & cheese sauce) were reportedly just placed into unit. Corrected by turning unit back on. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - (P): When cutting / preparing TCS foods from ambient ingredients (i.e. cutting produce or mixing slaw), they must get down to 41F within 4 hrs. Noted cut tomatoes (double panned) in top of salad prep refrig that did not move in temp in 20 minutes. Lettuce (not double panned) right next to tomatoes did cool down. Corrected by removing the double pan that the tomatoes was in. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - (P): TCS food shall be hot held at 135F or higher. Repeat. Noted small pan of tater tots holding at 123F; corrected by discarding. For items that cannot maintain 135F, facility needs to use time marking / Time as a Public Health Control "TPHC". A sample policy was provided. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - (P): TCS foods shall be maintained at 41F or below. Repeat. Noted items in top of main cook line prep refrig at 45 - . Ambient temp in that unit was showing 41.9F. Once it was turned colder, ambient temp got to 39.6F but this was the coldest setting. Items started coming back down. Please have unit serviced. Until repaired, use emergency time marking and do not hold food in unit more than 6 hrs. Any remaining should be discarded. Inspector will verify in 3 days.
Also noted 2 bags of cooked chicken down in prep sink that were 75F and appeared to have been there for a while. PIC voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - (Pf) and 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - (P): Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and held no more than 7 days. Noted cooked chicken dated 5/28 in prep refrig; this was reported to have been cooked / frozen that day and thawed yesterday. Noted large stockpot in walk-in cooler without a date that was reportedly from last weekend. Instructed manager to date these items.
Noted opened goat cheese without a date that was from 6/4; PIC voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers - (Pf): Chemicals should be labeled once removed from original container. Noted 2 spray bottles without labels. Removed since unsure what they were.
7-201.11 Separation - Storage - (P): All chemicals should be stored below or away from all food prep / storage areas, clean utensils, single service items, etc. Noted a spray bottle hanging on side of shelf over spices. Corrected by moving.
All of these spray bottles were reportedly from maintenance. Please be on the lookout that maintenance personnel are following the code also. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - (Pf): When cooling ambient TCS foods, use methods such as shallow layers or ice baths. Also, rely on reach-in cooler or walk-in to cool food quickly instead of prep refrigerators. Noted tomatoes not cooling at proper rate. Corrected by adjusting tomatoes.
Comment -
Noted a large stock pot in walk-in cooler of stock from several days ago. It was reported that ice wand had been placed in it. Check to see if this method is getting temp from 135F to 70F in 2 hrs and 70F to 41F in 4 hrs, not to exceed a total of 6 hrs. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - (C): All uneasy to identify foods or white powders shall be in properly labeled containers. Noted bulk flour and sugar without label. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - (C): Facility shall be free from pests. Noted a few flies. Take measures such as ensure that doors / windows are not left open unless they are screened. Also, remove garbage or recycling quickly. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - (C): Food should not be stored underneath areas of condensation. Noted that the upright reach-in cooler has condensation on left side where fans are located. Pans are placed under most of the condensation. Please ensure that items stay in fully enclosed packages on that side as they are today.
3-305.11 Food Storage - Preventing Contamination from the Premises - (C): Food should be stored 6" off floor. Noted a few boxes of chicken on floor in walk-in cooler. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints - (C): Food prep or dishwashing employees should wear a hair covering. Noted only one food / dish employee with no hair covering. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing - (C): Single service items (i.e. soup cups, to go boxes, etc) should be protected from contamination (i.e. stored in original plastic sleeves, inverted and at least 6" off floor). Also, noted few boxes on floor downstairs. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Equipment should be in good repair. Repair any rusted shelving in refrigerators, rusted lower shelf to left of 3 comp sink, rusted drainboard legs, etc.
Walk-in freezer has ice buildup around door. Walk in cooler door jamb and flooring is severely damaged. Plans are to replace both of these before winter season.
Noted ice build-up in reach-in freezer. Left fryer door hinge needs to be worked on. Main line prep refrig is on max cold setting.
4-501.12 Cutting Surfaces - (C): Cutting boards on prep refrigerators have deep grooves and can longer be effectively cleaned & sanitized.
4-202.11 Food-Contact Surfaces - Cleanability - (Pf): Ice machine should be easy to clean. It has areas of corrosion on outside; now starting to note areas of corrosion inside. Also, there are gaps between the top of the machine & storage compartment. This plus the rust potentially leaves ice exposed to contamination. Noted evidence of contamination (rust) in ice today. At a minimum, need to caulk the gaps to prevent rust from falling down into ice & make ceiling easier to clean. Inspector will verify in 10 days.
Comment-
Low boy is out of service and is unable to be fixed. Facility has adequate refrigeration for line items. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - (C): Dish machines shall be cleaned at a frequency which prevents film. Some cleaning is needed inside of machine, doors and top. Repeat.
4-603.12 Precleaning - (C): Remove date stickers before washing so they can be properly cleaned. Stickers left on pans or dates written directly on lids are also creating confusion for date marking. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C): Non-food contact surfaces should be clean. Some cleaning needed of fryer bottoms or gaskets. Repeat. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered - (C): A covered trash can or sanitary napkin receptacle is needed in employee restroom downstairs. Also noted a few stalls without covered receptacles in womens public restroom.
6-501.19 Closing Toilet Room Doors - (C): Employee restroom door downstairs should have a self-closer. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair areas of damaged walls in dish room. Also, reinstall a panel beneath dishroom hand sink where plumbing repairs had to occur and wall is opened up. Fill in any gaps around pipes throughout. Repeat. Address any areas of damaged ceilings or loose light fixture in front of walk-in cooler downstairs.
6-501.12 Cleaning, Frequency and Restrictions - (C): Physical facilities should be clean. Some cleaning is needed under / behind equipment (i.e. drink station). |