| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
COMMENT: Observed employee handling and rinsing soiled dishes, placing dishes through the dishwasher, then handling and putting away clean plates and silverware. CDI. Informed PIC of the violation. PIC immediately remediate by instructing employees to wash their hands after switch from soiled to clean dishes. Employees observed washing hands. |
|
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 cooked roasts cooling at
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 roast at 10:37 am at 46F cooling to 46F at 11:30 am, resulting in no change in temperature. Observed yams (pre made in bag not cooked but premixed) cooling from morning prep at 6:45am with a temperature of 45F at 12:00pm, not fully cooling to 41F within the four hours allowed for products made from room temp ingredients. CDI. The roast was uncovered and placed in back portion of walk in cooler to effectively cool. Sweet potato mix was voluntarily discarded by the PIC. |
|
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 pasta, fish, lasagna, and scalloped potatoes above 41F. CDI. Foods were voluntarily discarded. Ensure foods are maintained at proper temperatures. Repeat; full points. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed several items not properly held on TPHC procedures, missing written times on stainless steel portions. TPHC form not on site. TPHC forms were emailed to the PIC and entire TPHC process was evaluated and discussed with three managers on site. Additional evaluation during inspection made for all hot foods that were compliant with 135F and higher, while cold holding for times on cold bar struggled to maintain 41F and below. Had all items on cold bar placed on proper time. PIC is working on developing new time stamps. I will return within ten (10) days to verify compliance of violation. |
|
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 cut lettuce cooling in large covered container by walk in cooler door. Observed roast cooling covered with plastic wrap by walk in cooler door. Observed watermelon cooling by walk in cooler door. CDI. Discussed cooling methods with the PIC, to include portioning, placement and covering of products that affect cooling times/temps. The cut lettuce was uncovered and placed in a back portion of the walk in cooler to cool. Roast was uncovered and moved from the walk in cooler door. Cut watermelon was placed in the freezer to cool properly. Full points; repeat. |
|
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.
COMMENT: Observed bag of employee tortillas stored intermingled with establishment food. CDI. PIC removed the employees food. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean knives stored on bottom shelving of dish rack with blades down almost touching the floor.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed employee drying dishes with linen. Do not dry or wipe wet dishes with cloth; instead let them air dry before usage. |
|
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.
COMMENT: Observed tall reach in cooler adjacent to pizza prep cooler reading an ambient temperature of 52F. Doors were kept shut on unit for an hour, and temperature dropped to 43F. Product was still out of temperature compliance see (#20). PIC placed a work order for the cooler to be serviced as it could not maintain 41F or below. All product moved to the walk in cooler until repaired. |
|
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.
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.
COMMENT: Observed low grout in several areas throughout the kitchen. Observed broken tile throughout the kitchen in need of replacing/repair. Caulk behind prep sink in fry area. Observed debris build-up on FRP walls behind fryers, steam units, and cooking/baking equipment in the bakery. Clean more frequently. |