| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with a certified food protection manager certificate while cooking, cooling, hot holding, cold holding, and thawing were occurring. -REPEAT- -2 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice scoop, employee bag, and employee drinks stored in handsinks at bar area. CDI - Employee stored ice scoop in a separate location, removed bag, and removed employee drinks.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in men's or women's restrooms.
-1 point- |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed plastic clam shell container of lettuce with signs of spoilage and brown liquid. CDI - PIC voluntarily discarded lettuce. -0 points- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flat of raw shell eggs and box of raw bacon stored above cooked bbq in reach in cooler. CDI - Employee arranged raw shell eggs and raw bacon in reach in cooler so that raw items were no longer stored above ready to eat foods. -0 points- |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans for food preparation stored as clean with date mark stickers from previous food storage still attached. Observed can opener with heavy build up of food residues and rust. CDI - Equipment and utensils were taken to ware washing machine to be washed, rinsed, and sanitized. -REPEAT- -3 points- |
|
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 cooked chicken breast used for salads hot holding on cook top with temperatures between 113F and 122F. CDI - Employee moved items to metal container and reheated chicken breast to 165F. -1.5 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix at 57F in walk in cooler, tomatoes at 48F and cheese at 50F in salad flip top, chicken salad at 50F, slaw at 49F, and cooked meat loaf at 49F in second flip top cooler. CDI - Employee moved items to reach in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 house made bleu cheese dressing with date mark of 8/17, house made ranch dressing with date mark of 8/25, egg roll with cooked greens with a date mark of 8/28. Once an item is cooked/prepared/opened an establishment has 7 days to consume or discard item. - CDI - Employee voluntarily discarded items. -REPEAT- -3 points- |
|
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 metal pan of mashed potatoes sitting on prep table at room temperature with a temperature of 117F. Observed chicken wings being held at fryer with internal temperatures of 113F. CDI - PIC moved items to walk in freezer to quickly cool to 41F or less. -0.5 points- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed packages of beef thawing in 80F non-flowing water in prep sink. Observed box of raw chicken sitting on soiled drain board of three comp sink thawing at ambient air temperature. Potentially hazardous food shall be thawed under refrigeration, completely submerged under running water at a temperature of 70F or below, or by the cooking process. CDI - PIC began thawing beef under running water and moved chicken to walk in cooler. -REPEAT- -0.5 points- |
|
34
|
1
|
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 thermometer in establishment during inspection. A VR was already scheduled for 9/4/2020. A new VR will be scheduled for 9/14/2020. -REPEAT- -1 point- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies and fruit flies throughout kitchen area and dry storage area. Recommend controlling and preventing insect infestations. -REPEAT- -1 point- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of pickles stored on floor of walk in cooler. Observed box of tater tots stored on floor of walk in freezer. -REPEAT- -1 point- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees without hair restraints working with food in kitchen. -0.5 points- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 tongs with handles making contact with ready to eat chips in kitchen area. CDI - Tongs were repositioned in chips so that handles no longer made contact with food. -0 points- |
|
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 numerous plastic containers stored as clean with pooled water on surfaces. Recommend storing plastic containers in a manner that allows for air drying after washing, rinsing, and sanitizing.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled plastic dishware trays used for dish washing stored directly on floor. Recommending washing, rinsing, and sanitizing dishware trays. -0.5 points- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 50F for duration of inspection. Food items stored inside walk in cooler had a temperature of 57F. Cooler is mostly used for alcohol and establishment has a second walk in cooler on premises. Do not store food in this cooler until temperatures of 41F or less can be maintained. A technician has been called to service walk in cooler. A VR was already scheduled for today. A new VR is scheduled for 9/14/2020. -REPEAT- -2 points- |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and oily residues on equipment surfaces and equipment handles throughout establishment. Observed old food and oil on flooring of walk in and reach in coolers and inside of microwave oven. Observed dust build up in vents of ice machine as well as black build up on interior of ice machine door. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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 heavy debris, oil, and food residues throughout
establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - Observed employee drinks on salad flip top cooler, on shelving next to tortillas, and coffee stored on prep table. All employee drinks must have a lid and a straw. Recommend designating an area for storage of employee drinks that prevents contamination of customer food. -REPEAT -1 point- |