| 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 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. A certified food protection manager must be present any time food is handled in the establishment. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed asparagus and peppers stored directly above ready to eat food items in WIC. CDI - PIC relocated. Do not store unclean produce above food that is ready to eat.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed crepe batter made with raw egg stored above ready to eat food items in WIC. CDI - PIC relocated. REPEAT |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade area. CDI - PIC removed and cleaned. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made mashed potatoes reheated to 147f and placed into hot holding unit. CDI - EHS directed employee to place potatoes back onto stove top and finish to at least 165f. Potatoes finished to 170f. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed half and half out at room temperature at 70f beside grill area. CDI - discarded. Half and half must be kept cold below 41f or use TPHC procedures for 4 hour time hold.
Observed TCS foods on prep top unit holding above 41f. See chart. Reach in portion of the unit holding well below 41f but air flow to prep top portion restricted. Items stored in reach in unit overnight and put into prep top at set up today. Ice bath applied to entire cold line to chill items and supplement cold hold as items had been in unit less than 2 hours. PIC to continue to ice bath items until unit has been serviced and is holding all TCS foods at 41f or lower. Verification Required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 multiple TCS foods in service coolers with no date marking. PIC noted items came from bulk containers which EHS observed to be date marked as required in WIC. CDI - date marks applied. REPEAT - full 3 point deduction. All TCS foods that are prepared or opened and kept longer than 24 hours must have a date mark present. When filling working containers from bulk containers, the same date must be applied to the working containers and must stay with the product until it is used or discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - PF. Observed spray bottle of chemical PIC identified as window cleaner with no identification in kitchen area. CDI - PIC applied label. REPEAT |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed establishment is fermenting cabbage leaves in house with no HACCP plan / variance in place. This is a specialized process which requires approval. Discontinue the process until such time that a plan is submitted and approved by the department. CDI - PIC voluntarily discarded product during visit. EHS sent HACCP plan information to PIC. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed establishment is fermenting cabbage leaves in house with no HACCP plan / variance in place. This is a specialized process which requires approval. Discontinue the process until such time that a plan is submitted and approved by the department. CDI - PIC voluntarily discarded product during visit. EHS sent HACCP plan information to PIC. |
|
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 portion cups used as scoops stored in food items in line cooler and in bulk rice. |
|
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 rusty shelving on prep tables.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use for restaurant items in storage area. Freezers must be ANSI certified or equivalent. |
|
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 buildup on non food surfaces of equipment including stand mixer and other various surfaces. |