| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty upon entering facility does not have food protection manager certification. PIC with certification on site half way through inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC on duty not ensuring rules in the code for food safety and handling are met such as cold holding, date marking, cooling time/temperature, cooling methods, and other critical violations. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf Observed soiled linen basket blocking handsink upon entering facility. CDI - EHS moved basket to maintain access to handsink. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pimento cheese stored in walk in freezer after cooling without covering. Observed bacon on shelves upon entering facility without protective covering. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozzle at roof top bar.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine with empty sanitizer and detergent bottles. CDI - Manager replaced with new bottles of all chemicals. Chlorine sanitizer providing at 200 ppm by end of inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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. -P Observed chicken pot pie filling on counter upon entering facility at 94F. Employee stated he had been cooling it for 2 hours. Product had not reached 70F within 2 hours of it being cooked. CDI - Employee voluntarily discarded container. |
|
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 top half of all TCS products in flip top coolers holding above 45F; see temp chart. Observed tomatoes in left flip top cold holding at 47F; employee stated it was brought straight from walk in from last night. CDI - Top half of all products in flip top taken to walk in to rapidly cool. Tomatoes from previous day voluntarily discarded. Observed pan of raw chicken in cold holding draw at 57F; employee stated he brought it straight from prep table. CDI - Pan taken to walk in to cool rapidly.
Observed several items cold holding above 41F in walk in cooler. PIC stated cooler was maintenanced at 10 am this morning; freon was added to walk in cooler. CDI - All items were uncovered to cool rapidly. Walk In cold holding at 40F by end of inspection. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 tomato jam in flip top unit without date mark. Employee stated it was made the previous day. CDI - Employee correctly date marked tomato jam. |
|
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 chicken pot pie filling on counter upon entering facility at 94F. Employee stated he had been cooling it for 2 hours. No cool air or ice surrounding product. CDI - Employee voluntarily discarded container. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed internal thermometers needed in both flip top units and walk in units. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 bottles of oils and spices at cook line in need of identifying labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drink stored inside ice used for making drinks at roof top bar. CDI - Employee removed drink from ice and will completely burn out ice before refilling machine. |
|
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 clean dish shelving in need of cleaning. Increase cleaning frequency. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 walk in freezer with dented flooring. No longer smooth and easily cleanable. |