| 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 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified managed on duty until inspection was partially completed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed one of the two kitchen hand sinks (the one closest to cook line) had a stripped hot water faucet and could not deliver hot water. VR - verification required. Will return within 10 days to ensure compliance. Meanwhile, handwashing was being done at hand sink in the same room, closer to dish machine. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed three whole green peppers resting directly on racks in prep cooler near pass through window. When asked, employee said that they were washed and placed there to be pulled up and diced on prep cooler cutting board as needed. CDI - peppers were sent back to be washed again and put into a clean container rather than on bare cooler racks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no measurable sanitizer at either 3 comp sink or dish machine. Glasswasher at bar was operating properly and dispensing sanitizer at 100 ppm free chlorine. CDI - service company was called and began making their way to facility. Meanwhile, facility switched to single service products (few customers at the time) and began trying to find corrective actions. Eventually they discovered that the lines at the dish machine were in the wrong concentrate buckets. Lines were corrected and dish machine began to dispense sanitizer at 50-100 ppm free chlorine. Facility discovered that bucket of quat sanitizer concentrate at 3 comp sink was empty. They borrowed some from a nearby facility. When service person arrived, he adjusted nozzle at dispenser so that solution measured 200 ppm quat. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed hotel pan of pulled pork, covered with foil and resting on prep table. Pork measured 91F. Employee said it had been removed from reheating about an hour and a half prior. Also observed cream soup in pot, covered with a plate and resting on prep table next to pork. Soup measured 123F. Employee said it had been removed from the stove just a few minutes prior. CDI - had employees split pork into two pans and place into freezer uncovered. Soup was poured into shallow hotel pan and placed into walk in cooler. See temp charts. Soup wasn't cooling quickly enough so it was moved to freezer to meet two hour 70F limit. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pitcher of clarified butter cooling on shelf above stove. Butter measured 93F. Employee said that he lets it sit there until it separates and added it had been sitting there since this morning. CDI - butter voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 no date marking on pork loin, ham, Jamaican pork, hot dogs, cut leafy greens, chili, and items in small pans in cold drawers and prep cooler. CDI - all items other than those in prep coolers and drawers were voluntarily discarded. Educated staff on marking even the small daily pans.
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 expired food - chicken salad 11/18, cooked apples 11/20, potato salad 11/18, ranch dressing 11/26, cooked pork 11/22. CDI - all voluntarily discarded. |
|
31
|
0.50
|
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 pork and soup, both covered, cooling on a prep table - see also item #18. Observed wings cooked an hour earlier cooling in a reach in cooler in a tightly covered container. Observed soup, after cooling to 53F, was placed into a deep pan and tightly covered. CDI - see #18 for how pork and soup were cooled quickly. Uncovered or vented the soup at 53F and the wings at 53F. Don't place foods in deep pans and don't tightly cover foods until they have cooled to at least 45F. Discussed cooling with PIC. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen, especially around the can wash.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the screening at kitchen door near can wash has come loose at the bottom. Reattach. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on floor rack in walk in cooler. Rack was resting directly on floor and not at least 6" above floor. PIC says they will raise the rack. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in three buckets and three bottles measuring 0 ppm quat. All removed and refilled with sanitizer at proper strength.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket at bar was stored on the floor. |
|
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 many utensils wet nested after cleaning. Later observed employee towel drying plates. PIC corrected both issues. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors open and one lid badly cracked and leaking on garbage dumpster. Observed both lids on cardboard dumpster open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter other than fall leaves on pad surrounding dumpster - bottles, cardboard, etc. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed missing and broken tiles at can wash wall and curb. Observed pitted floors in the kitchen.
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 better cleaning needed on floors, especially under and behind equipment (ex: under dish machine). |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink stored on shelving above dry goods in kitchen where prep sink used to be. Drink removed. |