| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw hamburgers stored over ready to eat hot dogs in the walk in cooler. CDI- PIC moved package of hotdogs so they were not below any raw proteins. REPEAT. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a container of BBQ reheated in microwave to 150F. CDI- product was properly reheated to 165F before being placed in hot holding. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal container of cooked chicken breast on prep counter holding at 94F. PIC stated chicken had only been out for less than an hour during lunch service. CDI- chicken moved to walk in cooler to rapidly cool. REPEAT. Note: points were not escalated as this was the only instance of a hot holding violation during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese sitting on counter during inspection, holding at 66F. PIC stated that cheese had been out briefly during lunch service. EHS discussed the option of time as a public health control for this product. Observed grilled onions and lettuce holding above 41F in reach in unit across from cook line. Rise in temperature was likely due to door opening and closing throughout lunch service. CDI- Products had been out of temperature for less than 4 hours, were moved into walk in cooler to rapidly chill to 41F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 greek and ranch dressing with no date mark during inspection. REPEAT
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 ready to eat gyro meat in reach in cooler dated 6-22. Through discussion with PIC, determined that old label was never taken off of plastic tray and this was label from the previous box. CDI- products properly dated during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 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 Observed chopped lettuce cooling in walk in cooler in tightly sealed plastic bag, observed no change in temperature (47F) after 30 minutes. Observed mac and cheese ambient cooling in walk in cooler, packed tightly into deep metal container with a plastic cover. Mac and cheese dropped 3 degrees in 30 minutes. CDI- products were placed into freezer to rapidly cool to 41F or below. EHS discussed proper cooling methods with PIC, discussed process for mac and cheese. Suggested spreading product thin on sheet pans, uncovered to allow for rapid cooling. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shaker near cook line not properly labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a cutting board and slices of cheese stored on counter, adjacent to soiled black wooden shelving. Ensure these surfaces are smooth and easily cleanable, and cleaned at a frequency that avoids buildup of debris. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint working with food during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on prep surfaces during inspection. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 tongs stored on top of wet rag on prep surface, near cook line. Utensils shall be stored in a clean, dry place. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed a container of sour cream being used to reheat BBQ in the microwave. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed black wooden shelving near cook line that is not smooth and easily cleanable. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on cook line near hot holding wells and in prep/reach in units. Observed black wooden shelving across from cook line visibly soiled with food debris. Observed gaskets in need of cleaning. Observed grease buildup on sides of equipment. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tile cracking near cook line in kitchen.
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. Observed black residue in corner of walk in cooler near door. Observed splatter residue on ceilings. REPEAT. |