| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food employee taking gloved hands to the hand sink to rinse prior to portioning food. Also observed same employee store raw chicken near cleaned dishes. Observed foods on floor in WIF. CDI- education on hand washing and glove usage was given to employee by PIC, foods were uplifted from the ground and chicken was removed from clean dish storage area. -1.5 points. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed rice stored in the hot box at less than 135F. CDI- education was given and rice was reheated to 165F prior to being reinserted in hot box. 0 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw beef, ham, blanched vegetables and chicken in refrigeration drawers not properly cold holding. Observed cheese, lettuce, tomatoes and diced ham not cold holding on ice bath. CDI/REPEAT-Out of temp items on ice bath was placed on a 1.5 hour discard. Other foods in refrig.drawers were discarded. Encouraged facility to use ice baths on food items in refrig. Drawers to withstand heat from grill. Ambient air of unit was 38-40F when checked concluding the inspection. REPEAT - 3 points. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cheese ,cole slaw,lettuce,ham,tomatoes etc foods not properly dated on cold hold unit after being informed it was in storage since last night. Observed several foods in walk in cooler lacking thaw date after frozen date was omitted. Also observed chicken wings in reach in 2 door lacking a date. Better overall date marking is needed for facility. EHS and PIC will discuss risk control plan that may assist with keeping this violation aligned.- 3 points. REPEAT |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 breakfast items such as hash browns not marked on time chart per their procedure protocols..CDI- PIC marked foods as required. 0 points. |
|
31
|
0.50
|
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 container for rice cooling in dense container with lid on in walk in, observed pans of cheese sauce cooling fully wrapped and stacked on top of each other. CDI-REPEAT- Food items were made in more shallow amounts and placed in freezer for aggressive cooling methods. -.5 points. |
|
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. Observed several flies in prep areas. Increase pest control to avoid flies in kitchens. 0 points. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow Prevention, Air Gap - P Observed tube being directly connected to 3 comp sink faucet which no longer allowed an air gap. A back flow preventer was not associated with the sink. PIC was alerted of risk of contamination of clean water supply with back siphonage and tube was removed during inspection. Ensure that an air gap or back flow preventer is accessible when dealing with water supply lines and pipes. 0 points. |