| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of oversight throughout kitchen as evidenced by improper cooling and improper sanitizer usage/concentration. Manager is a certified food protection manager, and has knowledge of food safety practices, however this has not been well communicated to the staff. CDI: Staff were educated during inspection today. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bulk sanitizer solution stored in handsink at the bar. CDI: Handsink was cleared. Observed front handsink in server area with drink build up and a straw. Ensure employees are only washing hands in this sink. CDI: Sink cleaned.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink near the walk in. CDI: Papertowels provided. REPEAT VIOLATION |
|
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 salmon and raw shrimp thawing on speed rack above fully cooked onions. CDI: Items reorganized
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored over washed broccoli and Mac n cheese in the reach in cooler on the line. CDI: Avocados rearranged. |
|
14
|
0
|
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 food residue on 2 lids stored as clean. Overall food contact surfaces were clean. CDI: Items moved to the dish area. REPEAT VIOLATION Improvements made. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed salsa in the walk in cooling after 4 hours at 62F. EHS discussed with PIC the procedures for making salsa. Per PIC the salsa base is kept in dry storage and is mixed with fresh tomatoes and water. Then product is put into the walk in to cool. CDI: Salsa was voluntarily discarded.
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 ribs cooling in the walk in at 0F/min. CDI: Ribs put on a sheet pan and properly cooled. Observed wings cooling at a rate of 0F/min. CDI: Wings moved to a sheet pan and properly cooled. Cooling posters provided today. |
|
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 chicken tenders holding below 135F in the fryer holding area. Observed corn holding below 135F. CDI: Items were placed on TPHC from when they were cooked today. EHS advised PIC that items must maintain temperature or be permanently held on TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses and bean puree holding above 41F in the prep top. CDI: Products were rapidly chilled in the walk in cooler to 41F within 30 min. Observed burgers in cooler drawer holding above 41F. CDI: Products cooled to 41F, other product was cooked within 1 hour. EHS determined that employees did not get the drawer shut completely, as all other items further back in the drawers and in other drawers were below 41F. Observed one 1/3 pan of chicken breasts holding above 41F in chicken prep top. All other items were 41F and below. CDI: Chicken rapidly cooled in walk in. REPEAT VIOLATION Previous violation corrected. Overall cold holding has improved from previous inspection. |
|
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 is not been labeled, or if the label is incorrect. -P 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking throughout facility. PIC stated that the printer for the labels has been down for 3 days. Items prepped today had date marks, but times were incorrect as label maker was not up and running until 1130am. Some items from previous days were dated with today’s date, as employees attempted to correct the date marking issue. Based on prep sheets, PIC was able to determine that no items were more than 3 days old. CDI: All items date marked for 3 days ago to ensure that no items are held over 7 days. A follow up visit will be made to ensure that a date marking system is being used consistently in facility. |
|
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 spray bottle labeled “peroxide” for the peroxide cleaner, however the product in the bottle was clear. CDI: Bottle emptied. EHS reminded staff to ensure bottles are filled with the correctly labeled chemical. |
|
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 salsa cooling in deep 1/3 pans while covered in the walk in. CDI: Product voluntarily discarded. Observed ribs cooling while tightly wrapped, in 2 lexans that were stacked on top of one another. CDI: Ribs were moved to sheet pans for cooling. Observed chicken wings cooling in the prep top cooler in deep 1/3 pans while portioned into plastic bags. CDI: PIC relocated wings to the walk in cooler. Wings were still not cooling. Wings moved to sheet pans. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets that were tested today were below 200ppm quat. CDI: Buckets refilled. Quat dispenser was reading just over 200ppm. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean in prep area and at dish area. |
|
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 several gaskets throughout facility in disrepair. |
|
47
|
1
|
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 heavy build up of food debris on interiors of coolers, shelving, cooler gaskets, outsides of some equipment and on rails of cooler drawers. Observed food debris from prep area contaminating non-food contact surfaces of containers stored as clean.CDI: These containers were moved to the dish area for cleaning. REPEAT VIOLATION |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: PIC closed door. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several large pieces of equipment stored behind facility. Remove the items that are no longer in use to prevent pest harborage.
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 grout and damaged tiles throughout the facility. Needs repair or replacing. Many of these areas are holding water and oil. PIC stated that there is a work order in and the company is working on hiring someone to come and fix the heavily damaged areas. Observed middle walk in cooler light flickering. Repair or replace the light to ensure it maintains lighting. REPEAT VIOLATION
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 cleaning needed to the floors and walls throughout the facility. Have cleaned. REPEAT VIOLATION |