| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present in establishment at beginning of inspection. Employees unable to answer questions regarding operation and multiple Risk Factor deviations noted. CDI - Employee called PIC, Son, who arrived during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager. Observed no certified manager present in unit during inspection. PIC, Son, is not a certified manager. REPEAT |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observe no vomit or diarrheal clean up procedures available in establishment. CDI by education - flyer left on site and copy of procedures left with PIC. 0 point deduction |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed multiple whole raw dressed pigs hanging over sauces in walk in cooler. Do not store raw meat above other foods. CDI - sauces relocated. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 (C) Hot Water and Chemical - Methods. Observed employee wash and rinse pot and then remove to clean utensil rack with no use of sanitizer. CDI - item removed and returned to dish area for re-washing after EHS intervention. Wash pots, pans and utensils in the 3 compartment sink using hot soapy water at least 110f, rinse in clean water, and then apply sanitizer at the proper concentration. |
|
21
|
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 whole side of smoked pork hanging in smoker at 112f. Smoker turned off. CDI - pork discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made sauces including cooked plant food items like onions/garlic and other potential TCS ingredients sitting at room temperature in kitchen. Cooked house made sauces which must be properly cooled, maintained below 41f, date marked for no longer than 7 days unless the items have been tested and documentation is provided that the sauce is not a TCS food. CDI - sauces discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 system in place in the establishment. Various cooked TCS foods observed in the establishment including various bulk house made and/or cooked sauces, cooked produce, cooked proteins. All TCS foods that are prepared and kept in the establishment longer than 24 hours must have a date mark that does not exceed 7 days. Verification Required within 10 days. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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. Observed various TCS foods in hot/cold wells and hanging at room temperature employee noted using TPHC. EHS observed time stamps on items in the future as inspection began at 11:40 and some items time stamped after 12:00. No procedures available to determine which food items are using TPHC procedures or to evaluate compliance with the procedures. CDI - all items discarded. EHS provided blank copy of TPHC procedures to establishment. Full 3 point deduction. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of chemical stored mixed with food and food containers at front line. CDI - chemical relocated. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw ducks thawing in standing water thawing in 3 part sink. Ducks completely thawed with temperature of 68f. PIC removed from water and relocated to walk in to cool. When thawing, use flowing water or thaw in the cooler. Do not thaw in standing water. Remove from water as soon as the item is thawed and relocate to cooler to quickly cool to 41f. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water heater not operational. PIC noted it began leaking yesterday and there was no hot water today. Maximum water temperature recorded 78f which is ambient municipal water supply temperature. CDI - establishment has voluntarily closed. Establishment not open on Tuesdays and plans to install new unit tomorrow. PIC to contact EHS once new heater installed to verify prior to opening. EHS directed establishment to remain closed until that time. EHS also instructed PIC to replace the water heater with unit that is of same or greater capacity and recovery rate. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated debris around exterior of establishment including old wooden pallets, out of use equipment, and other items. Remove bulk items and equipment and clean area to prevent pests. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food mixed with restaurant food in walk in cooler and on dry storage racks. Separate employee items from restaurant items. |