| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw hamburger in walk in cooler. CDI- Chicken moved to bottom shelf below raw burger meat, stored by final cook temperature. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed both dish machines dish not reaching sanitizing temp on temp guage or on test strip. PIC will use 3 comp sink for manual sanitizing until machine can be serviced. Will follow up that dish machine is serviced. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under § 3-101.11 shall be discarded or reconditioned according to an APPROVED procedure. Observed deli turkey and deli ham stored in walk in coolers not holding at 41 degrees that were intended to be disposed of. CDI- PIC disposed of these meats. 112 |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 a covered, tight stacked pan of fried in walk in cooler cooling approx. 3 hrs at 83 degrees. CDI- PIC voluntarily disposed of rice. Observed walk-in "FS03" air temp at 43/44. Foods in-capapble of cooling to 41. CDI- All TCS foods actively cooling that could still chill to 41 within cooling window were moved to blast chillers and observed at 41 degrees by end of inspection including: hashbrowns, noodles, rice, and gravy.
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 ham sandwiches bagged and stacked on top of each other at 70 degrees, not likely to chill to 41 without proper cooling methods. CDI- Sandwiches placed in blast chiller and observed at 41 by 4 hr ambient cooling window. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler "FS03" air temp at fan at 43/44 degrees. All TCS foods inside, milk & 5 full racks of baked chicken observed at 43/44 degrees. CDI- PIC voluntarily disposed of all TCS foods that had been in walk in cooler over 4 hrs, actively cooling or just cooled foods in cooler less than 4 hrs were moved to working walk in cooler. PIC called to have cooler serviced. Will follow up that cooler is properly cold holding at 41 or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed an opened bag of chicken patty dated 9/12, 9 days ago. Date mark required foods are allowed max. 7 day shelf life. CDI- Chicken patty voluntarily disposed of by PIC. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Current written TPHC procedure in ODR for salad bar does not have proper prep steps listed with starting temps. Emailed PIC current TPHC forms to complete. Will follow up that TPHC written procedure is corrected. |
|
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 ham sandwiches cooling in bags and several bags stacked. Observed pans of cooling foods with tight lids. CDI- Ham sandwiches speed chilled in blast chiller to 41, pans of foods vented and moved to blast chill to properly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some areas of kitchen with a huge number of fruit flies present, most notably in the main kitchen dish area and kitchen prep area landing on equipment. Also observed a waterbug near walk in cooler/ prep room. Have facility treated as needed, and clean and sanitize equipment contacted by flies. Will follow up that pest problem is treated and improved.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door bay garage door to outside not fully closing, leaving gap from ground large enough for rodents to enter. Back door needs service to eliminate pest entry. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources. PIC said they use a dry good room for occassional food prep, this dry good room has un-finished ceiling and un-protected ceiling bulbs. All foods and single service items must remain covered and protected, food prep should only take place in approved areas that meet floors, walls, and ceiling food code requirements. CDI- PIC said they will discontinue using this area for food prep and maintain foods and single service items covered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a couple pans in ODR dish area with carbon build up, no longer cleanable. CDI- PIC removed them from service. Observed several dish machine racks in dish area in poor repair, several need replacing.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF rack in walk in cooler. CDI- PIC removed non NSF rack from walk in.
4-501.11 Maintain equipment in good repair. Observed prep sink in dish room needing re-caulking. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink in dish room with a bad pipe leak under sink needing repair. Observed handwash sink in main kitchen next to dish machine slow draining, problem needs correcting. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a few baseboard tiles through out facility missing or damaged, needing repair/ replacing. Observed low grout in a few floor areas, most notable near dish machine of dish room. |