| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF Observed 3 different cold holding units not working properly, observed improper cooling methods with large portions of soup. Most food on the prep units were out of temp either from prep this morning and not cooling or due to it coming from the WIC. 2 different managers on duty during shift and no one had checked to ensure food safety. |
|
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 raw meat sitting on a container of onions, area next to it was bloody, bloody knife stored there and a chunk of meat-onions are used for onion rings. PIC said they had just been grinding meat for service and set stuff temporarily. Keep raw from RTE items, not an approved area to prepare vegetables or store them. CDI-PIC moved onions and cleaned off meat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside, near the chute. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 broccoli soup and clam chowder made from yesterday at 53F & 60F, they were in very large portions, in plastic containers, covered. WIC was not holding correct temperature but the soups were warmer than other items. Incorrect cooling rate and methods. CDI-PIC voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC at 46F ambient air. Food was between 43F and 47F. Ex. melon, coleslaw, tomatoe puree, ribs, soup, yogurt, half & half, noodles, raw chicken, cooked chicken, port wine sauce. PIC called maintenace person and they came out onsite during insepction. Maintence person explained one of the condensing units was not working and the other one was not sufficent enough to hold the temperature inside. CDI-PIC voluntarily discarded all TCS foods out of temperature in the WIC and everything that came from the WIC that was on the prep line was voluntarily discarded. Some food that was in the original container like cabbage, cream cheese, and raw products in boxes were in temp and were able to be stay.
Observed prep unit by the firewood grill was holding at 45F. Food employee said the butter and cooked mushrooms had been there overnight and they temped at 47F. CDI-PIC voluntarily discarded TCS food like cheese, lettuce.
Observed cold drawer with steaks reading at 45F-PIC explaiend they had stayed there overnight. Other cold drawers were holding. CDI-PIC voluntarily discarded all steaks.
*All units must be fixed before restaurant can re-open REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 broccoli soup and clam chowder made from yesterday at 53F & 60F, they were in very large portions, in plastic containers, covered. WIC was not holding correct temperature but the soups were warmer than other items. Incorrect cooling rate and methods. CDI-PIC voluntarily discarded. Observed lettuce and tomatoes cut this morning at 43F, lettuce 52F. Both items were in the WIC with plastic wrap and lids on containers. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 scoop by the server dessert area in a catch basin with water barely flowing over it. Water wasn't touching the scoops. |
|
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. Observed 3 different cold holding units not holding temperature properly. Maintenace person came out during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
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 gaskets on prep units with food debris, in need of cleaning REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed broken tiles at the can wash. REPEAT |