| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several employees doing different task such as going in and out of walk in coolers, prepping raw meat and then touching plastic food wrapping without washing hands or changing gloves. CDI- PIC addressed staff members about glove changing and hand washing and hands were washed during the inspection. -1.5 points. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P/ 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 41F. -P Observed bagged chicken wings(said to be for employee use only), large containers of raw chicken and pork in walk in cooler at42-43F. PIC said that these items have been cooling since yesterday. CDI- PIC elected to discard chicken wings that were for employees. PIC added ice to the raw pork and raw chicken to be able to cool down to 41F and below. Ice should be able to better help facilitate cold air. Facility will incorporate this to ensure that this violation is avoided. Raw pork and raw chicken cooled to 39F. REPEAT -1.5 points. Adjust violation or risk losing double points moving forward. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility is holding chicken wings on time but lacked TPHC documentation. Did not observe any foods on time or proper documentation. Will email facility proper paper work to be filled out and kept onsite. VR. 0 points. |
|
31
|
1
|
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 raw chicken and pork cooling in very large dense containers, observed cut cabbage and cooked wings cooling in plastic bags tied tight with no ventilation. CDI- Wings and cabbage were discarded. Ice was added to containers of raw chicken and raw pork. REPEAT -1 point. |
|
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 flies in the prep facility flying around utensils such as knives. Ensure that facility is rid of such pest to better prevent possible spread of contamination. 0 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C/3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee mixing flour in food container in direct contact with the floor. Observed raw meat being stored exposed near dry food areas onto of plastic container. Ensure that foods are being stored protected from possible contamination.- 1 point. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service straws stored in the bar area with mouth portion exposed to possible contamination. Drinking cups were stored within 12 inches of the bar hand sink. Either add a splash guard or provide 12 inches of separation to ensure no possible contamination. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual dish washing taking place at 3 comp sink with water temp of 87F. CDI Explained hot water requirements when dish washing and hot water was added to dish water so that it was at least 110F. -.5 points. |