| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed an employee on the cook line handle ready to cook breaded chicken and then proceed to crack an egg afterwards. Manager was alerted and employee discarded egg, wash hands, and begin cooking again. (CDI with education)
3-302.11(A) Separate the different types of raw animal foods. -P Foods shall be protected from forms of cross contamination by storing foods according to their final cook temperatures. Observed foods in walk in freezer removed from original packaging stored with raw chicken over raw beef. Walk in unit was reorganized during the inspection. Food storage handout given.(CDI)
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of flour and rice in dry storage. Covered during the inspection(CDI) |
|
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 inside walk in unit cooked and cooled from the night before that had not been removed from walk in cooler at a temperature of 54F. Item was discarded during the inspection. (CDI) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items inside of prep unit such as cabbage, black beans, and hamburgers all above temperature threshold. Items were moved to walk in unit to fully cool down. (CDI) |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer bucket under the cook line prep table. Sanitizer was labeled during the inspection(CDI) |
|
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 large bulk containers of beans(102F) and steak(94F) cooling at room temperature upon arrival. Observed black beans cooling in prep unit at 80F. Items were divided into smaller portions and moved to walk in unit to meet cooling parameters. (CDI) Hand was given during the inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in effort to control the spread of pests. Observed multiple amounts of flies during the inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stack method shown during the inspection. |
|
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 a number of gasket channels torn inside of prep units. Replace to maintain good seal in units. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug. |