| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capcity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed nobody on site at time of inspection with certification. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw chicken stored over sauce bread and raw beef in walk in freezer. Observed raw shell egg stored over sprouts CDI, operator relocated foods for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chemical dish machine not supplying proper concentration of sanitizer. CDI, operator called EcoLab during inspection and is cleaning glassware at dish machine in kitchen. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14Raw animal foods using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Observed partially cooking their chicken, cooling it, and then fully cooking it at a later time. CDI, operator confirmed this process and PIC stated that they Patrick Perkins, stated that they will discontinue this process until procedures are prepared and have been approved. Handout given to operator. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazarouds food that is ready-to-eat and held in establishment over 24 hours. Observed cooked duck in walk-in cooler that operator stated was removed from freezer and held in walk in cooler. CDI by instruction, items not date marked and held over 24 hours shall be discarded. |
|
24
|
0
|
Pasteurized foods used; prohibited foods not offered |
Yes |
No
|
No |
3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - PGeneral Comment: Provide proper consumer advisory for any animal food that is offered undercooked. Observed current consumer advisory on menu consisting of a REMINDER statement but not a DICLOSURE statement for steaks. Operator stated that they do not cook an undercooked steak. CDI by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed a large bowl of peanuts cooling on prep table and operator stated that they leave it on table to cool. Observed large covered pot of chicken stock cooling in walk-in cooler. CDI, operator separated foods to smaller portions to rapidly cool during inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Store food 6 inches off of the ground. Observed 2 containers of frying oil stored on ground near office. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables along cookline and in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment shall be stored in a clean, dry area. Observed several clean utensils stored in soiled bucket below dish machine. Observed clean 2 large plastic containers stored on ground that employee stated was used for food.4-803.11 Storage of Soiled Linens - CStore soiled linen properly. Observed several soiled aprons and cloths stored on ground and on a pipe below handsink along prep line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair - PGeneral Comment: Materials used in construction of food contact surfaces shall not allow migration of deleterious substances or impart colors or taste to food and be safe and durrable. Observed plastic thank you shopping bags used to stored frozen duck and chicken in direct contact inside the walk-in freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of debris. Observfed shelving in kitchen accumulating debris and tape residue sticking to dish machine door in kitchen. |