| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C - Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program. A CFPM shall be present during all operating hours |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. An employee handled raw burger meat with a gloved hand, then changed gloves without handwashing before moving to another task. CDI by the employee handwashing. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Raw animal foods shall be stored according to their final cook temperatures and separate from Ready To Eat foods. Raw steak was stored under raw ground beef and raw country ham was stored above RTE foods. CDI by the PIC rearranging. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)- All food contact surfaces shall be maintained clean to sight and touch. There was dried food debris on the food contact portion of the can opener and the stem of a food thermometer. CDI by the PIC moving the items to the warewashing area to be washed, rinsed, and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- TCS food being cold held shall be maintained at 41F or below. Ham (44F), chicken (44F), eggs (47F), and cheese (45F) at the salad bar, and turkey (44F) in the prep top were above 41F. The pans in the salad bar ice bath were sitting on the ice or with ice only partially above the bottom of the pan. The turkey in the prep top was stacked above the chill line, and lower portions were below 41F. CDI by the pic adding ice to the ice bath for cooling and moving the turkey to the walk in for cooling. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Potato salad was not date marked, and the cooked salmon was date marked 4/15/26. CDI by voluntary disposal by the PIC. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)- TCS food can be thawed under refrigeration of 41F or below, as part of the cooking process, or completely submerged in running water below 70F with sufficient water velocity to agitate loose particles in an overflow, and so that the food product does not rise above 41F. Raw catfish in the walk in was 61F. Per discussion with the PIC and an employee, the catfish was thawed just before the inspection by running water over it. Ensure meat being thawed is removed once thawed. CDI by rapid cooling in an ice bath. The catfish was under 41F within 30 minutes of the first temperature and within 4 hours of being thawed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Replace gasket on walkin freezer & 6 door wait station cooler. Handle is broken for one door at 6 door wait station. Address any rusted shelves throughout (i.e. walkin coolers) and in few throughout kitchen. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Improvement noted. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf)- Hot water systems should be enough to meet the peak hot water demands throughout the food establishment. Hot water was tested multiple timed through the establishment. At the 3 comp sink the temperature briefly reached 110F before quickly dropping. A wash temperature of 110F is required. A plumber was on site during the inspection to address the hot water issue. CDI by the plumber addressing the hot water issue. Hot water was 125 at the end of the inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Areas, Enclosures and Receptacles, Good Repair - C --The dumpster lid has several pieces missing that should be replaced. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
5-501.114 Using Drain Plugs (C)-Drain plugs shall be in place for recyclable, & refuse dumpsters. Replace missing drain plug on dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Replace the absorbent ceiling tiles over dish machine with a smooth tile as planned. Replace or re-seal any rusted ceiling vents.
6-501.12 Cleaning, Frequency and Restrictions (C)-Facility shall be cleaned as often as necessary to maintain clean. Clean walls behind dishmachine & floor wall junctures throughout.
Improvement noted. |