| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager present at beginning of inspection. PIC upon arrival, Forrest, is not a CPFM. Certified manager, Jervis, arrived well into inspection process. A certified manager must be present any time food is handled in the establishment. REPEAT - 2.0 point deduction
2-103.11(E,G,I) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC present in facility not in control of multiple food borne illness risk factors. PIC not in control of cooling which was not in compliance. PIC did not monitor temperature of TCS food items during delivery which were also not in compliance. PIC was not aware that dish machine was not properly sanitizing utensils during use. CDI - EHS discussed responsibilities with certified PIC, Jarvis, when he arrived and discarded improperly cooled food, rejected items out of temperature at delivery, and contacted dish machine vendor who arrived on site for repair. |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF. Observed delivery of TCS refrigerated food items from vendor during inspection. PIC did not attempt to take temperature of TCS foods at delivery. EHS took temperature of sliced cheese and shredded cheese and found both to be above 41f. CDI - EHS discussed with PIC who subsequently stepped in to take temperatures of other items and return items with temps above 41f for credit. 1.0 point |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed flat of raw shell eggs stored directly above ready to eat food items in upright cooler in prep room and various raw meat items including salmon, beef, and shell eggs stored above ready to eat food items in line reach in cooler. CDI - raw items relocated to bottom shelves.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed various open/exposed/uncovered food items in walk in freezer. Due to mechanical issue in walk in freezer which is causing encrusted frost buildup and mechanical issue causing condensate drips in the freezer, food must be covered and protected when in storage. Pans of food not in cooling process observed to be uncovered in walk in cooler. Cover foods when in storage. REPEAT 1.5 points |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine providing 0ppm cl in final rinse. CDI - PIC contacted dish machine service vendor who arrived on site during inspection and replaced sanitizer pump motor. EHS verified sanitizing at greater than 50ppm cl at end of inspection. REPEAT 1.5 points |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P. Observed pan of marinara holding in hot well at 97f. Employee noted that she had started reheating marinara on stovetop but pulled to hot well. CDI - marinara relocated to stovetop to finish reheating to 165f. |
|
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 large containers of collard greens, green beans, hot dog chili, and blackeyed peas all cooked previous day still in cooling process in WIC today. See chart. Items all cooling in excess of 6 hours never completed cooling process to 41f. CDI - items discarded. 1.5 points |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned house made dressings in small countertop reach in beverage cooler holding above 41f. Source container of dressings and other portioned cups prepared at same time all holding at 41f or lower in under counter bar reach in. CDI - items relocated to bar under counter reach in to cool to 41f as they had been prepared less than 2 hours prior. REPEAT 1.5 points
Overall significant improvement noted in cold holding temperatures. Multiple coolers have been replaced and ambient air temperature of kitchen is much lower due to A/C install. No point escalation due to improvement. |
|
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 various house made dressings in portion cups in cooler(s) with no date marking. Bulk containers of dressings properly date marked, but working containers not date marked. Date marking of house made dressings in portion containers was discussed during last inspection and was specifically described on last inspection report. Observed pans of cooled chili in reach in cooler at line area with no date marking and open bulk feta cheese with no date marking. CDI - date mark applied to pans of portioned house made dressings and open feta as dates were known. Pans of cooled chili discarded.
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 house made blue cheese dressing with expired date mark 9/20, and cooked pasta 9/18. CDI - discarded.
REPEAT - improvement noted in overall date marking system in establishment. No escalation to permit action or risk control plan during this inspection due to improvement. Full 3 point deduction. Continued non-compliance with date marking standards may result in permit action or the implementation of a risk control plan. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 collard greens, green beans, hot dog chili, and black eye peas all cooling overnight in deep bulk plastic buckets in walks in cooler. Items did not properly cool due to large volume in deep containers. CDI - items discarded. Do not cool in deep plastic buckets. Use methods that allow air flow around the product or use ice to assist with cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed heavy dead insect presence especially under equipment in bar area. Remove dead insects and insect traps which are covered with dead/dying insects.
6-202.13 Properly locate mechanical insect control devices. Observed mechanical fly light installed directly over bulk dry good containers in back prep area. Relocate either the device away from the food - or relocate the food away from the device. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed active condensate leak from walk in freezer pipe work running down walls, accumulated on flooring and shelves and pooled on exteriors of packaged food items in walk in freezer.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed bulk dry good bins stored immediately adjacent to back of house hand sink with hand washing splash visible on exteriors of containers. Relocate food away from the hand sink to prevent contamination.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed various dented cans mixed with in use inventory in back area. Designate an area and separate dented cans from in use inventory, mark cans “Do not use” and either return for credit or discard. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of food packaging on floor of dining area and cases of paper goods and food contact items stored on floor in upstairs storage room. Store single service items at least 6 inches off of floor. |
|
45
|
2
|
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 multiple back of house shelving units with rusty legs and shelves. Repair to make easily cleanable. Observed both bar sliding top coolers not draining properly holding stagnant unclean water. Repair. Ice bucket with damaged/broken areas. Replace. Observed active condensate drip and excessive buildup of frozen condensate on surfaces of walk in freezer. Also apparent warm air intrusion into same walk in freezer as large areas of encrusted frost buildup on food packaging, door gaskets, and more. Repair. REPEAT - 2.0 point deduction
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Various cutting boards observed with deep cuts/excessive wear on surfaces no longer smooth and cleanable. Repair or resurface. |
|
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 significant accumulation of foul standing water inside of bar area sliding top coolers due improper drainage. Clean/drain. Observed drain line from soda gun at bar clogged resulting in foul liquid with dead insects present in holder. Clean/drain.
Overall improvement in some back of house non-food surfaces including equipment and shelving.
REPEAT - 1.0 point |