| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
observed no certified manager on duty at inspection arrival. Certified manager did report in and explained many in training class today. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed 2+ without. Gave signage to PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one undercooked skirt steak with RTE foods (cheese).
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed worker removed deli meat from walkin cooler with gloves and continue working to place RTE bacon on sandwich with same gloves. CDI- Instructed to remove gloves before changing task, wash hands and replace the bacon on the sandwich.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered ice in dining storage bin. CDI- cover the ice. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs, dicer a couple stainless pans stored soiled. CDI- moved to dish pit for rewash
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda gun holster, wedger stored soiled. CDI- moved to dish pit for rewash.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine at 0ppm chlorine. CDI- Maintenance called during inspection and machine is now sanitizing at 50ppm. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observe skirt steak for steak tacos and flatbreads is par-cooked with no procedure in place. VR- form emailed for completion. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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
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 portion chicken bags, shred head potato scoops stored out of temp in tightly sealed containers or portion bags in plastic containers. CDI- removed to spread on sheet pan to cool properly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items in cooler tops on both sides of line 42-45F. CDI by lowering portions and removing to walk in cooler to cool (lettuce, tomato, chicken bags, dips, shrimp, sausages) Product is over stacked to achieve 41F at the top in most cases. |
|
21
|
0
|
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 is not been labeled, or if the label is incorrect. -P
GC-
Observed one pan dated same day, observed some pans with prep and discard dates and others that only had prep date and teh chart had to be referred too. Observed portion bags with day of the week said to be prep date. Need to reeducate and ensure one system is in place and followed. |
|
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
Use shallow sheet pan method for portion bag cooling, shredheads until completely cooled. Observed lided or stacked tightly in plastic pans after prep today. At 60F. CDI- corrected and temps recorded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed thin probe thermometer to have dead battery. Dial thermometer available and calibrated but unable to measure thin foods such as fish and lettuces. VR- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-502.11(A) Maintain utensils in good repair.
Observed cooler lids in need of replaced, cracked bent, uncleanable metal surfaces. Observed spatula and drain pan in need trim and/or of replacement. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed inside the fryer doors, walkin cooler shelving with dairy storage and other reachin coolers with mold/build up. Observed cooler in bar and line coolers with standing water. Clean and check for repair needs. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.
Cleaning needed under and around equipment in the bar to remove the sour odor and heavy soil, debris.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
FRP on the wall is not attached to cove base next to the floor on the handsink wall by the line cooler and prep sinks. Repair is needed. |