| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite during today's inspection. A certified food protection manager must be onsite during all hours of operation. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs stored above produce in the walk in cooler. CDI-The eggs were moved to a different location. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed buildup to the inside of the ice machine. Have cleaned. |
| 18 |
0 |
Proper cooling time and temperatures |
No |
No |
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 soup cooling in a ice bath only drop 3 degrees within an hour between checks. CDI-The soup was stirred promptly and monitoring will occur. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the salad prep cooler, the 3-door reach in cooler, and the raw meats prep cooler holding food product above 41F. CDI-All items out of temperature were moved to the walk in cooler for rapid cooling. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE ALL UNITS ARE PROPERLY HOLDING AT 41F OR BELOW. REPEAT. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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
Observed pimento cheese (8/22), salsa's (8/22), and chili (8/22) past their time/temeprature date marking requirements, and a container of pulled pork (8/14) that did not have the thaw date noted. CDI-The pimento cheese and the chili from the walk in cooler and the hot hold well were all discarded. The pulled pork was properly dated with yesterday's thaw date on it (8/28). REPEAT. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 soup cooling in an ice bath fully covered and not being properly stirred. Also observed marinara sauce (from a can) cooling on the counter, and tomatoes and fish that had been prepared earlier today cooling in the top portions of the flip top cooler. CDI-All items were properly fixed. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the facility. Increase pest control methods. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed two boxes of chicken stored on sheet pans on the floor, and a box of lemons stored on the floor in the walk in cooler. The items need to be kept at least 6 inches above the floor. REPEAT. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
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 a bowl and a cup with no handles stored in the mozzarella cheese and flour containers. CDI-Both bowls were removed. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair.
Observed the raw meats prep cooler being held up by a can of green beans instead of a wheel, a damaged lid to the raw meats prep cooler, rusted shelving in the walk in cooler, torn gaskets to the 3-door reach in cooler and the pizza prep cooler doors. Needs heavy repair work in the facility. REPEAT. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
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 cleaning needed to the shelving in the walk in cooler, inside all of the prep coolers, around the dish machine unit itself, the outsides of all the cooking equipment and hoodvents, and to the coolers at the bar area. Thorough cleaning is needed. REPEAT. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair.
Observed the hand sink next to the 3-door reach in cooler in poor repair. The water is currently being turned on and off from underneath the sink. Have repaired. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
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.
Observed thorough cleaning needed to the floors, walls and ceilings of the facility. Have cleaned.
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 several burned out lighting throughout the facility. Add lights to all burned out fixtures. |