| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
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. REPEAT VIOLATION |
|
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 front handsink in server area with drink build up and a straw. Ensure employees are only washing hands in this sink. CDI: Sink cleaned. REPEAT VIOLATION Some improvement as only one sink was blocked. And this was the only handsink use violation. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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. -Pf Observed corn cobs cooling in the walk in for 3 hours above 70F. CDI: Product was voluntarily discarded. Observed corn cobs cooling in a cooler drawer after 2.5 hours above 70F. CDI: Product was voluntarily discarded. Observed penne pasta cooling after 1 hour and 55 min in deep, covered pans still at 80F. CDI: Penne was placed on sheet pans and cooled below 70F within remaining time. REPEAT VIOLATION
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 cooling in walk in at a rate of .018F/min. Salsa was in deep 1/3 pans, stacked with lids. CDI: Salsa was put into an ice bath and uncovered. EHS directed PIC to stir product every 30 min to assist in cooling. Facility is following the procedures that Chili’s has in the recipe book which takes the prepared product and places it for cold holding in the fridge (no cooling steps mentioned) Due to there being fresh tomatoes in the salsa, product is TCS and must be cooled to 41F or below within 4 hours. EHS suggested placing the salsa base in the walk in cooler to pre-chill or obtain and properly use ice wands and/or ice baths. Observed shrimp cooling in the walk in cooler in deep 1/6 pans at 45F after 3 hours and 45min. CDI: Product was moved to a sheet pan and vented to cool to 41F in remaining time. REPEAT VIOLATION |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above.-P Observed corn cobs holding in steam well below 135F. CDI: Corn was voluntarily discarded. REPEAT VIOLATION |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders, chicken breast filets, cheese slices, and sliced tomatoes in various prep tops holding above 41F. CDI: Tomatoes and chicken breast voluntarily discarded. Chicken tenders were used within 4 hours from placing into the cooler (TPHC for today), and cheese was rapidly cooled to 41F in the freezer as it was brought from the walk in cooler 30 min prior per PIC. Observed pico, and lettuce in cooler drawers holding above 41F. Cooler was in defrost mode during the late lunch rush that occurred during the inspection. Product in the drawers rose above 41F during this time. CDI: Ice was added to the portioned items to cool and hold them at 41F. Lettuce cooled to 41F after defrost cycle. Observed sliced beef in a container stored above the chill line in the prep top at 68F. CDI: Product was voluntarily discarded. Observed slaw mix, and pepper and onion mix in cooler drawer above 41F. CDI: PIC stated items were brought up there within 4 hours and they were moved to the walk in to rapidly cool to 41F. Observed sliced turkey in cooler drawer above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION |
|
21
|
1.50
|
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 sliced turkey in reach in from 6/24. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement made from previous inspection. Prep and print is now working and all but the mentioned items in the facility were properly date marked.
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 mark on tomatoes on line. PIC stated item was from yesterday. CDI: Tomatoes voluntarily discarded. Observed no date on the portioned pico that employee stated was made yesterday. CDI: Product was date marked properly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 was placed in ice baths in the walk in cooler, vented, and stirred. Observed corn cobs cooling in walk in while tightly wrapped and packed in a 1/3 pan so that air could not flow around them. CDI: Corn was voluntarily discarded. Observed corn cobs cooling in cooler drawer. CDI: Corn cobs voluntarily discarded. Observed penne cooling in deep, covered 1/3 pans. CDI: Product moved to sheet pans to cool to 70F within 2 hours. Observed raw shrimp cooling in bags in deep 1/6 pans. CDI: Shrimp was moved to a sheet pan and bags opened to cool to 41F within 4 hours. REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle at the grill station. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at the bar and on the line below 200ppm quat. CDI: Buckets were refilled. REPEAT VIOLATION
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor on the line. CDI: Bucket relocated to shelf. |
|
41
|
0
|
In-use utensils: properly stored |
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 ice scoop at the bar with handle touching the ice. CDI: Scoop was moved to be upright in the ice. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean near ice machine. CDI: Pans separated. REPEAT VIOLATION Some improvement as there were less wet stacked pans than during the previous inspection.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. 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. Observed chopper with food debris stored above clean pans at dish area. CDI: Chopper moved for cleaning. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several gaskets throughout facility in disrepair. REPEAT VIOLATION |
|
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 equipment and on rails of cooler drawers. REPEAT VIOLATION |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink at server area near microwave has no cold water. Hot water was 126F. With no cold water, the sink is not usable for handwashing due to a potential burn hazard. Provide cold water to the sink so that handwashing can be done safely. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
Yes
|
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. REPEAT VIOLATION |
|
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. REPEAT VIOLATION
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 has hired someone to come and fix the heavily damaged areas. PIC stated that someone came in Wednesday to survey the floor in order to order materials to correct the damage. 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. REPEAT VIOLATION |