| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas.
COMMENT: At the beginning of the inspection, observed children in the back of the kitchen. PIC was informed that children are not allowed in the back of the kitchen and that only authorized persons are allowed to prevent potential contamination. Children were directed out of the kitchen to the front dining area. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Employee observed breading raw chicken, placing in fryer, removing gloves and beginning to don new gloves for change of task without first washing hands. CDI. The PIC watched employee and then directed employee to wash hands before finishing placing gloves on. Suggested to the PIC to review handwashing and glove changing policy with food employees. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
COMMENT: Observed no handwashing sign at the fry prep station handwash sink. CDI. Provided the PIC with a handwashing sign. |
|
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 chopped lettuce cooling at 10:38am at 62F in the walk in cooler. Observed tomatoes cooling at 10:38 am at 54F. At 11:30am,the same bin of lettuce was at 62F and the tomatoes were at 51F resulting in a cooling rate of 0F/min for the lettuce and a cooling rate of 0.06F/min for tomatoes. To obtain proper ambient cooling for RTE produce, foods shall be cooled at a rate of .12F/min. Slow cooling rates due to cooling method (see #31). CDI. The lettuce bins were uncovered and spread out in the walk in cooler and the tomatoes were uncovered and unstacked to cool more adequately. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: At the fry prep cooler station, chicken tenders and milk wash were maintained at 42F. CDI. The PIC placed iced on these items to cool to below 41F. NOTE: No points taken as first inspection of 2019. Points may be deducted at next inspection for cold holding above 41F. |
|
22
|
1
|
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 chicken tenders, fries, eggrolls and chicken filets placed out without being placed on timer. CDI. The PIC pressed the timers for when the food expires and is to be discarded. Follow corporate procedure for holding TCS foods on time vs. temperature. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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
COMMENT: In the walk in cooler, observed lettuce cooling in large deep bins covered and stacked; observed tomatoes cooling in covered stacked lexan pans. CDI. The PIC removed the lids off the tomatoes and lettuce and unstacked them to cool more quickly. Explained different cooling methods to the PIC; explained to the PIC that a violation will not result from uncovering product in the cooling process as long as no overhead contamination will result. |
|
42
|
0.50
|
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 pans stacked wet from overnight cleaning. Ensure all dishes are thoroughly air-dried before stacking or storing. |
|
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.
COMMENT: Observed split gasket on the fry prep cooler door and the right reach in freezer door in the back of the kitchen. |
|
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.
COMMENT: Observed lids for prep units stored on floor. Store lids in a clean location not touching the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.; 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.
COMMENT: Observed floor tile grout becoming low in a couple areas in the kitchen (re-grout when necessary). Observed debris on FRP walls behind the 3 comp sink and handwash sink in dishwashing area. Observed debris on floor surrounding the hot water heater. |