| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Person in charge shall be a certified food protection manager who has completed an ANSI accredited food protection class for managers. Manager's serve safe certification observed expired. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14(I) When to Wash - P Ensure that employees are washing hands after activates that would contaminate hands. Observed multiple instances of recontamination by making bare hand contact with faucets after washing. Manager was corrected during inspection with education. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(4) Food shall be properly protected from forms of environmental contamination with proper protection. Observed ice machine and drink station ice bin repeatedly left unprotected during the inspection. (CDI) |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cut leafy greens at 11:44 at a temperature of 63F being cooled. Lettuce was rechecked at 12:00 pm showing that lettuce was only cooling 4 degrees and hour and not meet cooling parameters in this manner. Lettuce was broken down in to smaller portions and vented to cool at a faster rate. (CDI) |
|
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 house made dressings such as ranch and bleu cheese containing buttermilk that were at temperatures of 50F and 45F in multiple places. Items were discarded during the inspection. (CDI) Place TCS dressings inside of prep unit to maintain cooling instead of ice baths. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Toxic substance placed in secondary containers shall be labeled with common name of the bottle's contents. Observed multiple chemical sanitizer without label. Bottles were labeled or discarded during the inspection if unknown chemicals was present. (CDI)
7-201.11 Separation-Storage - P Ensure that chemical sanitizer is stored below prep surfaces to prevent possible contamination from occurring. Observed sanitizer bucket stored on prep station. (CDI) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, separating foods into smaller/thinner portions and venting lids. Observed wings previously cooked which manager stated that he planned to leave out to cool on speed rack. Food would not satisfy cooling parameter if this method was used. Ensure that once foods are at 135F, the cooling process needs to start inside of rapid cooling equipment to cool at a faster rate. Observed recently chopped lettuce tightly packed inside of containers without venting. Lettuce was vented and broken down in to smaller portions during the inspection to cool at a faster rate. (CDI) |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 several secondary containers with white substances and no labels to specify their contents. Labeled during inspection(CDI). |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff actively preparing foods without beard guards present. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ensure that in-use utensils have handles that do not make contact with foods. Observed bowls being used instead of scoops and utensil handles making direct contact with foods. Handle was removed during the inspection. (CDI) |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed some build up on the exterior of cups and plastics containers. Buildup observed on shelving in dry storage. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard - P Ensure that backflow meets design standard of A.S.S.E. Observe y hose with sprayer and chemical line both attached negating the built in back flow of the system. To combat this issue food establishment must attach a device that is suited for continuous pressure such as A.S.S.E.(1024). (CDI with education) |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C Observed women's bathroom without a covered trash can for disposal of feminine hygiene products. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Work with neighboring businesses to maintain a tightfitting enclosure. Closed during the inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Walls need additional cleaning to remove buildup noticed in can wash area. |