| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. PIC unable to describe reportable illnesses and symptoms and no Employee Health policy posted. CDI - Employee Health document provided by EHS during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed line employee handling raw meat with gloved hands, change gloves and handle ready to eat food and clean dishes with no associated hand washing. CDI - PIC directed employee to wash hands. Hands washed. When changing soiled gloves and changing from raw to ready to eat food items, wash hands before donning clean gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink near dish area. CDI - PIC replaced.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed knife laying in hand sink in back prep area and multiple items in hand sink basin in bar area. CDI - PIC removed. Do not store items in hand sinks. Hand sinks may only be used for hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and residue present on food contact surfaces of multiple metal pans stored as clean. CDI - PIC removed for re-cleaning. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of server alley ice bin and interior surfaces of bulk ice machine. Clean frequently to prevent buildup. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed egg wash prepared from raw shell eggs at 52f cooling in walk in cooler. 1 hour later, temperature remained 52f. Egg wash cooling at a rate of 0 degrees per minute. CDI - PIC added ice to egg wash to reduce temperature to 41f. Quickly cool egg wash to 41f or lower within 4 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all prepared TCS foods in line reach in above fryer area holding above 41f including cooked ribs at 47f, Mac and cheese at 48f. Ambient air temp of unit 47f. All TCS foods in unit discarded. Observed portion bags of raw chicken wings at 53f stacked high and out of cold holding in container on breading table. CDI - PIC discarded. Do not stack TCS foods high in containers on cold holding table. Observed all containers of whipped butter labeled store at 38f-41f inside server area cooler with temperatures above 41f ranging as high as 55f. Some containers of butter may have been allowed to sit out of refrigeration but others that were not removed from cooler still had internal temperatures above 41f. PIC discarded all butter which had been in cooler overnight and relocated product placed in cooler today to walk in. Do not allow whipped butter to remain out of refrigeration.
VR required to evaluate the fry area reach in cooler and server area reach in cooler. Do not store TCS foods in either cooler until repaired and consistently maintaining internal temperatures of 41f or lower. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 multiple pans of hot broccoli cheese soup cooling in plastic pans tightly lidded and stacked inside walk in cooler. CDI - PIC placed into ice bath for proper cooling per Outback standards.
Observed deep plastic bulk container of egg wash cooling inside walk in cooler tightly sealed. CDI - PIC added ice to product to quickly chill.
When cooling foods, use methods that allow the product to quickly cool such as ice baths or shallow pans. Do not cool in tightly sealed containers, in deep bulk plastic containers, or stacked together in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of buns on floor of walk in freezer. PIC confirmed no delivery today. Do not store food on the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing jewelry on wrists. When handling food, remove jewelry such as watches and bracelets from wrist. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet on clean dish rack. Air dry pans before stacking. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of food packaging and disposable cutlery sets stored directly on floor in server alley. Store items at least 6 inches off of floor to prevent contamination. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on numerous non food surfaces of equipment throughout back of house especially the line area. Buildup on shelving in back of house. Rolling carts with buildup. Exterior of dish area equipment with buildup. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. 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. Floor surfaces throughout back of house and line area with buildup. Excessive foul standing water present in dish area needs cleaning. Floor drain covers near ice machine with long term organic buildup. Ceiling surfaces with moldy buildup, dusty buildup and splatter. Wall surfaces with splatter and buildup. Floor in various places needs repair including near ice machine. Rusty ceiling grids need repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Ceiling light fixtures in storage area near can wash area not operational. Less than 10 foot candles of light available. Repair. |