| 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 rules in the code for food safety and handling are met. Observed PIC with no managerial control and unable to answer questions regarding the facility. PIC stated that he is over 4 outlets and does not work in this outlet. PIC stated that the menu changed 45 days ago and he was unaware of the new item prep schedule. CDI: Conversation with PIC about ALL PIC duties, not just holding a CFM credential. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink with a screw top lid stored in refrigerator next to fryer above and adjacent to customer food. CDI: Drink discarded. |
|
9
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed spray bottle labelled "fermented chili" sauce on prep counter near smoker. The only information that could be gathered about the sauce was that a chef (whose name is unknown) brought it in and told the employees to spray it on the ribs. Employees stated they had not been using it and did not know what was in it. CDI: Sauce discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink being used for dishes at 0ppm quat. Observed sanitizer coming out of dispenser at 0ppm quat. CDI: Facility called ecolab during inspection and ETA is 45 min. Facility changed to CL sanitizer temporarily. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli salad, garden salad, and caesar salad holding above 45F on serving line. CDI: Items moved to WIC to cool. New items brought to line. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed windex spray bottle stored above prep table containing macaroni and cheese. CDI: chemical moved to designated chemical area. |
|
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 salads tightly wrapped that were being taken to the WIC to cool down to temperature. CDI: Pans vented and placed in WIC. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed briskets in sink. PIC stated that they were thawing. CDI: Cold water run over briskets until thawed and ready for prep. |
|
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 dry good in shaker with no label. CDI: Item labelled. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry to facility, observed one employee with no hair covering on the line serving food. CDI: Employee donned hairnet. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with 0ppm quat sanitizer. CDI: Facility changed to bleach sanitizer temporarily and buckets filled to correct concentration. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Dishes separated to air dry. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep cooler with steamer on top with table top damage and door damage. PIC stated that a work order has been submitted. Observed rusted shelves in 2 door freezer. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed plumbing leak under 3 compartment sink. |