| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf
*Observed several priority and priority foundation violations. See individual violations. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: 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.
*No PIC had food protection manager certification during inspection. Ensure an employee working in kitchen has certification at all times. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf
*PIC was unable to locate employee health policy or list foodborne illnesses or symptoms.
CDI-Employee health policy provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*In walk in cooler, ready to eat sliced turkey was stored below raw eggs.
CDI-Items were rearranged.
3-302.11 (A)(4) - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display by storing food in packages, covered containers, or wrappings.
*Several uncovered containers of food in reach in freezer. In prep unit 2, observed two uncovered containers of ground beef. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Observed several unused metal pans with debris accumulated on it. Recommend storing unused pans in another location. Observed food in a vegetable chopper.
CDI-Dishes were given to employee to wash.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil.
*On inside surfaces of ice machine, observed suspected microbial growth. Ice machine needs to be cleaned more frequently to prevent growth.
CDI-Ice machine was cleaned. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*Container of chili that was hot holding on grill was 130F-140F. Food needs to be frequently stirred when hot holding so that it is 135F or higher in all parts.
CDI-Chili was stirred. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less.
*Container of potatoes was on counter at 58F. Container of shredded cheese in an ice bath was 41F near the bottom and 48F near the top. Ice was not at the same level as the food. When ice is starting to melt, ice needs to be replaced to keep food on top of container at 41F or below. Two flats of eggs were on table. Only one flat should be out at a time when cooking to prevent long periods of time in the temperature danger zone.
CDI-Potatoes were moved to walk in to cool down. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
*Potatoes on counter, ground beef, collard greens, and cooked onions in walk in cooler, milk in 2 door reach in were not date marked.
CDI-Items were dated.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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
*In prep unit 2, container of French toast mix made with eggs was dated 03/16.
CDI-Item was voluntarily discarded. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Disclosure shall identify the animal-derived food specifically in or by asterisking them to a footnote that states that the items are served raw or undercooked, can be cooked to order, or contain (or may contain) raw or undercooked ingredients. Pf
*Disclosure in the consumer advisory needs to specify which proteins are served raw or undercooked or an asterisk needs to be next to each item on the menu served raw or undercooked and next to the statement.
CDI-Asterisk was marked next to all items served undercooked or raw and next to statements on all menus. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Several bottles of dish soap and bleach solutions were unlabeled.
CDI-Bottles were labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
*Observed multiple employees handling food without beard guards. Food employees need to wear proper hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Observed several wet wiping cloths stored on prep tables. Wiping cloths need to be held in a sanitizer bucket when not in use. Rags in server station were stored in bucket of soapy water. These need to be stored in sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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.
*In walk in cooler, a fork was stored in hashbrowns with handle in contact with the food. A bowl was used as a scoop in cooked onions. Scoops need to have a handle to prevent food from being contaminated when using it. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
Gasket is torn in 2 door reach in and reach in freezer. These need to be replaced when in bad repair.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Dish rack in between dish machine and 3 comp is rusting and no longer smooth and easily cleanable. Top of inside cavity of microwave is in bad repair and not smooth. Microwave needs to be replaced. Chef drawer used for storing bread in server station has tape on the handle to repair it. Tape cannot be used to fix the handle due to not being easily cleanable. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Gaskets has food debris buildup in 3 door prep unit, walk in cooler, and 2 door reach in. These need to be detail cleaned. Reach in near dish rack has debris accumulated on sides and at the bottom. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: 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.
*Ceiling vents throughout kitchen are rusting and paint is peeling. These need to be repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*Observed several drinks on or above food prep surfaces throughout kitchen.
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
*On the clean dish rack, observed bottle of hand sanitizer and lotions.
CDI-Items were moved to another location. |