| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on-site during first 15mins of inspection. CDI-PIC came shortly after. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE sausage stored on top of raw beef patties. PIC explained sausages are normally stored behind the pattes, could have rolled up. CDI-PIC voluntarily discarded sausages. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed dish machine pulling 0ppm. CDI-PIC explained the auto-chlor person was out yesterday, called a maintenance person who came out during inspection and it was verified at 100ppm.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with sligt food debris, upon questioning food employee they spray off slicer at the dish sink hose area and wipe off. Did not know wash/rinse/sanitizer procedure. CDI-Food employee washed/rinses/sanitized slicer. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 roast beef that was prepared at 8:30am at 49F. Food employee explaiend they slice it, wrap it, and put it in their stand-up fridge. Turkey and reuben was below 45F. CDI-PIC voluntarily discarded roast beef, other items moved to freezer. Repeat Violation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit in the corner near across from grill with ambient air at 48F. CDI-Food items were made 1 hr ago, items moved to walk-in and PIC called maintenance person during inspection. Repeat Violation. |
|
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 2 bottles of chemicals unlabeled. Observed degreaser stored above clean dishes. CDI-PIC labeled bottles and moved degreaser. |
|
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 roast beef that was prepared at 8:30am at 49F. Food employee explained they slice it, wrap it in foil, and put it in their stand-up fridge. Turkey and reuben was below 45F. CDI-PIC voluntarily discarded roast beef, other items moved to freezer. Keep items open or put into freezer to help cooling process. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 ice machine scoop in the ice, observed spatulas hanging on splash guard which is over the handsink and a prep sink. Splash hazard. CDI-Food employee took spatulas to be W/R/S. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on cold drawers and stand up cracked, falling off and in need of repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 areas behind bar, in kitchen in need of cleaning. Walls, shelves, areas near air vents, ceiling. Repeat Violation. |