| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC (Pete Matalas) did not have managers ANSI food safety certification. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at between 0-10ppm chlorine. CDI- machine primed and ran until 50ppm was achieved.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers/sticker residue on plastic food containers that are stacked clean. VR required.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inner ceiling of the ice machine behind the shield. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes hot holding in a hot box at 105F and sauteed onions stored at room temperature at 71F at grill. CDI- onions were reheated to 165F on grill, potatoes were discarded. |
|
21
|
0
|
Proper date marking and disposition |
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 one container of roast beef dated 3/15 in the walk in cooler. PIC indicated the product was made the previous day and the label was not written correctly. CDI- product dated appropriately. Improvements made to datemarking since previous inspection. |
|
26
|
0
|
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 an unlabeled chemical spray bottle stored on top of the dish machine. CDI- bottle was labeled. |
|
31
|
0
|
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 green beans cooling in the walk in cooler at 51F at 4:00PM drop to 50F at 4:30PM. CDI- product transferred to shallow pan and placed into walk in freezer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers stored clean and stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial Magic Chef brand mini freezer in kitchen. |
|
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 debris accumulation in-between cook line equipment. |
|
53
|
1
|
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 missing section of wall at entryway to kitchen from private dining area, damage to wall corner where ice machine is located, peeling paint at entryway from back of kitchen on ceiling, a large crack in the ceiling near the dishwashing area, damaged baseboard and peeling FRP board in dishwashing room under metal prep. table.
6-502.12 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 debris accumulation under fryers along cook line. |