| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A): Observed raw ground beef over beef loin. Separate the different types of raw animal foods - P CDI: PIC moved ground beef below beef loin. |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-306.14: Per discussion, PIC stated steak or fish can be taken to the table and if food needs to be upcooked, then food employee will put it back on the grill. After food has been served or sold, it may not be offered as food for human consumption. P CDI: EHS educated PIC on reserving of food. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14: Observed 3 pans of pinto beans between 53-56 F past their cooling limit. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P CDI: PIC voluntarily discarded beans. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16: Observed sweet potato casserole at 124 F, mashed potatoes at 128 F and 126 F, and tomato soup at 123 F in warming cabinet. Maintain TCS foods in hot holding at 135F or above. P CDI: PIC voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18: Observed the following foods past their 7 day date label: gumbo, cooked chicken, beans, and pimento cheese. Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P CDI: PIC voluntarily discarded. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11: Observed twisted oak menu missing the asterisk on the salmon. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote. Pf CDI: PIC corrected menu. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11: Observed bottle of degreaser without label. Working containers used for storing poisonous or toxic materials taken from bulk supplies shall be clearly identified with the common name of the material. Pf CDI: Employee added label. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15: Observed 3 pans of beans improperly cooled. PIC stated pans beans were in ice bath and then moved into the deeper, lidded pans. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: EHS educated on cooling all the way before putting in deep, lidded container and PIC voluntarily discarded. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13: Observe box of tuna and box of mahi that were thawing in closed packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to or immediately upon completion of thawing. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12: Observed the food contact part of tongs stored in between grill and area where debris is pushed in. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11: Observed metal pans wet stacked. Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11: Observed missing handle on chest freezer, several missing stove knobs, damaged caulking at 3 comp, leak at 3 comp, and rusted racks in WIC. Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14: Establishment did not have correct test strips for sanitizer at 3 comp. Establishment needs lactic acid test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13: Observed grease build up on exterior of equipment, dust build up in range hood, soil build up on gaskets, and dust build up on WIF fans. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.
4-601.11(B): Observed pans with carbon build up. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and soil accumulations. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11: Observed the following: low grout in floor tiles, damaged floor tiles, damaged cove base behind prep table, deep freezer, and heat lamp. Ceiling was actively leaking during inspection. Leak was not on food or equipment. They were having ceiling repaired during inspection. Physical facilities shall be maintained in good repair.
6-501.12: Observed additional cleaning needed on floors, walls, and ceilings throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-201.16: Observed unfinished wood at base of wall behind dish machine. Interior wall and ceiling covering materials shall be smooth, nonabsorbent, and easily cleanable. |