| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on front line needing to be accessed from side due to placement of ice cream cooler. Remove side splashguard or relocate ice cream cooler for adequate access. REPEAT VIOLATION. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
| 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw unfrozen chicken stored directly above bread in reach in freezer. CDI chicken was removed.
3-304.11 Food Contact with Equipment and Utensils - P. Observed bulk dry goods stored in gray container rated for refuse only. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans, heated cake press, container lids and various items stored as clean with food debris. Items were moved to dish area or will be moved to storage.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Ensure all utensils such as knives, cutting boads, fry bowls, etc are washed, rinsed and sanitized every 4 hours. Operator stated some items are washed every night. CDI by instruction with PIC. REPEAT VIOLATION. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fries being stored at room temperature. Fries were at 62F. CDI Spoke with operator about holding fries on TPHC. VERIFICATION REQUIRED. |
|
21
|
1.50
|
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 several bags of slaw, lettuce and chicken wings in need of date marking. CDI items labeled.
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 -P Observed garlic/oil mixture out of date. CDI item voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility has expanded menu to include breakfast. Observed breakfast menu without consumer advisory reminder and disclosure. Disclosure identify food possibly served undercooked with an asterisk and footnote stating item may contain raw or undercooked ingredients. Reminder shall state consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. VERIFICATION REQUIRED. |
|
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. Observed cooked potatoes cooking tightly stacked in container tightly covered. CDI potatoes were diced and placed in walk-in cooler to rapidly cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
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 several working containers of oils, spices and shakers not labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed 3 exterior doors propped open upon entry. Provide fly fan, screen or keep all exterior doors closed. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels on surfaces on front line and in back kitchen area. REEAT VIOLATION. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Observed cups used as scoops stored in bulk dry containers. CDI cups removed. Observed tongs stored on oven doors. CDI tongs removed. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups and various single service items stored on floor throughout facility. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ice cream chest freezer used for the storage of potentially hazardous items. Operator must provide documentation stating cooler is approved for storage of potentially hazardous items.
4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep line cutting board deeply scored. |
|
47
|
0.50
|
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 heavy food and grease buildup on equipment ledges, henges, gaskets and shelves throughout facility. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed handsink at front line without cold water. EHS was unable to properly wash hands due to extremely hot water. VERIFICATION REQUIRED. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 walls around and floors under equipment in need of deep cleaning. |