| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - Manager on duty did not have proof of Serve Safe on site but said she had a valid certificate - keep a copy on site to avoid point loss on next inspection.
At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed numerous metal pans on the clean dish shelves that still had food debris & residue inside of them. Observed dishes soaking in sanitizer at the 3-comp sink that were still coated with a greasy residue & a greasy residue floating on the surface of the sanitizer (see 4-501.18 Warewashing Equipment, Clean Solutions). Corrected during inspection (CDI) - solution drained, all dishes sent to be rewashed.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed meats sitting directly on the top shelf in the display cooler. Staff indicated they only wipe this down every night with sanitizer but that the meats are normally on paper. If meats are directly on shelf, it must be washed, rinsed & sanitized every 24 hours. CDI - shelf cleaned properly. Discussion also indicated that the slicer is only washed, rinsed & sanitized once a day. It is wiped with sanitizer more frequently. CDI - slicer kept at room temperature, it must washed, rinsed & sanitized every four hours. Employee performed this task. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Observed tomatoes in the make line cooler (50) & tomatoes from the walk in (48) that had been cut approximately 6 hours previously and were still not at 45 degrees F or below. Tomatoes are stored at room temperature until prepped. They should be cooled to 45 degrees F within 4 hours. Recommend putting tomatoes that will be needed the following day in the cooler each night to pre-chill them. CDI - tomatoes discarded.
Potentially hazardous (time/temp control for safety) foods that are cooling shall be cooled from 135 to 70 degrees F in 2 hours, from 70 to 45 degrees F in 4 hours. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed meatballs & marinara in the back hot holding unit holding at less than 135 degrees F. CDI - reheated foods on the grill to 165.
Unit was low on water & sitting on medium. Ensure unit is set to the proper temperature & water is at the right level to maintain foods at 135 degrees F or above.
Potentially hazardous (time/temp control for safety) foods that are held hot shall be held at 135 degrees F or above. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Observed two bottles of blue liquid that were unlabled. CDI - labled as Window Cleaner.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Observed sliced tomatoes in the make line cooler (50) & sliced tomatoes from the walk in (48) that had been cut approximately 6 hours previously and were still not at 45 degrees F or below. Tomatoes are stored at room temperature. Pre-chill tomatoes, store in thinner portions, use ice baths, or other effective methods to cool tomatoes to 45 (41 in 2019) in 4 hours. CDI - tomatoes discarded. REPEAT.
(A) Cooling shall be accomplished in accordance with the time & temperature criteria specified by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; or (7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices. - A thin probe thermometer was not available in the establishment. VERIFICATION REQUIRED.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed wiping cloths at the front of store in a solution of almost no detectable sanitizer. CDI - bucket emptied, new solution made. Wiping cloths are being used throughout the day to clean equipment - keep solution at the proper strength.
If stored wet, wiping cloths must be kept in a solution of sanitizer of the proper strength. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed wooden support under the make line counter, the counter cutout for the front handwashing sink & the pass thru window. Wood under the make line has collected a great deal of debris & needs to be cleaned thoroughly. Paint all unpainted wood under counters, seal spaces between wood & countertop material. Observed a small wooden shelf behind the make line - replace with approved shelving.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, & SMOOTH material.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a torn gasket on the bottom drawer of the small prep cooler. Observed rust on the walls of the walk in cooler (REPEAT), rust on the shelving unit next to back handwashing sink, on shelves in walk in cooler, a leak from the proofer & grease leaking from the grill top. Replace rusted items, repair leaks. Recaulk behind sink in women's restroom, replace soiled & degraded caulk behind prep sink & 3-comp. Observed degraded & damaged wood under the tea urns in the lobby. Replace shelf with non-absorbent material.
Equipment shall be maintained in good repair.
4-202.16 Nonfood-Contact Surfaces - C - Observed Pepsi crates used to store a sanitizer bucket behind make line & used for food storage in walk in. Obtain proper shelving that is easily cleanable.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, & crevices; designed & constructed to allow easy cleaning & to facilitate maintenance.
4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed table next to grill with a bottom shelf that was only 3" from the floor. Raise shelf.
Floor-mounted EQUIPMENT that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMEN |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed build up & visible soil on the entirety of the 3-comp sink. Clean thoroughly.
The compartments of sinks used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT & UTENSILS and to ensure that the EQUIPMENT performs its intended function; and
(C) If used, at least every 24 hours. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed soil & residue around sink faucets, on cooler gaskets, on shelving, on condenser fan covers in the walk in cooler, on the condenser & grate of the display cooler, on shelves under the register counter, inside the cabinets behind the make line, & inside the cabinet under the tea urns. Thoroughly clean under inside cabinet under tea urns - severe build up in this area.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed baseboard tiles detached from the wall by the 3-comp sik & missing trim along the top of the can wash enclosure. Replace items.
Physical facilities shall be kept in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed debris & residue on the floors throughout the front & back of the kitchen. Observed build up on the wall behind the 3-comp sink, behind equipment, & on the floors of the walk in cooler. Clean kitchen thoroughly.
Physical facilities shall be cleaned as often as necessary to be kept clean. |