| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed containers of raw shell eggs sitting on top of blueberries in walk-in cooler. CDI (Corrected During Inspection): PIC (Person in Charge) relocated raw shell eggs. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm quat. CDI: PIC replaced sanitizer container and quat was dispensing at proper concentration. Observed dish machine in kitchen running at 10ppm chlorine. New bottle of chlorine had been attached to sanitizing line. CDI: PIC primed sanitizer. Dish machine running with 50 ppm chlorine after priming. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheating turkey burgers to 165F after being held below 135F on stove top. Employee told EHS (Environmental Health Specialist) that burgers were done twice before burgers had reached 165F internally. EHS explained that burgers have to hit 165F in all parts before reheating is complete. CDI: burgers eventually reheated to 165F. |
|
18
|
0
|
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 45F. -P Observed large container of chicken gravy cooling on counter with ice wand in it. Chicken gravy was above 70F at 12:49pm and had been made around 10:30am per PIC. Ice was melted in wand. Chicken gravy did not cool from 135F to 70F within the 2 hour time period. CDI: cheese sauce voluntarily discarded. EHS advised that ice wand be replaced once ice is melted and that sauce be stirred frequently to ensure proper cooling throughout product. PIC stated they will start to put chicken gravy in metal pans, on ice bath, and stir frequently to ensure proper cooling. EHS emailed helpful cooling documents along with inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding below 135F including burgers on stove, and chili and chicken soup in steam well. CDI: All items reheated to 165F. Ensure items are properly cooked and reheated for hot holding. Ensure product does not go above fill-lines. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed squeeze bottle of roasted tomato and mayo sauce sitting out on counter above 45F. Ensure this item is maintained at 41F or below or kept on TPHC. CDI: sauce placed in prep cooler to quickly cool. |
|
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 heavy cream in walk-in cooler without date labeling. CDI: PIC voluntarily discarded cream.
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 container of romaine lettuce dated for 12/24. CDI: voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 REPEAT Observed items on TPHC without time label upon arrival. CDI: items properly labeled for 11am-2pm per written procedure. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisks on menus next to salmon items. PIC stated that salmon is never served undercooked. VERIFICATION REQUIRED to ensure asterisks have been removed from menu or that parasite destruction letter is provided. |
|
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 Repeat Observed chicken gravy cooling on counter with melted ice wand inside. chicken gravy did not meet proper cooling parameters. CDI: chicken gravy voluntarily discarded. EHS talked with PIC about proper cooling methods. EHS emailed helpful cooling documents along with inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottle of water without labeling in kitchen. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with quat below 50 ppm by make line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being stacked while wet throughout drying areas. |
|
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 bottom shield missing from reach-in freezer. |
|
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 cleaning needed on non-food contact portion of slicer and mixer at milkshake station. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Repeat Observed wall by mop sink with raw wood exposed and hole in wall.
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. Observed cleaning needed on ceilings above dish machine, on walls behind dish machine, and at milkshake station. |