| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by having no violations of priority items during the inspection and having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- The handwashing sink was blocked by trashcan during inspection as well as cart after trashcan was moved. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The cart was relocated to correct the violation. 0 PTS |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of various containers contaminated with sticker residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. 0 PTS |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P -- Observed pulled chicken cooked the previous day, cooling in the walk in cooler, stored above 41°F. Employee and PIC also stated that they leave cooked wings on speed rack to cool at room temp to 70°F before placing in refrigeration. TCS foods shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. The chicken was voluntarily discarded to correct the violation. I also spoke with employees and PIC in depth about cooling parameters/starting cooling logs and cooling handouts left for prep kitchen. REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- I also observed several containers of TCS foods stored in main prep unit, two door wing reach in, chef base and dressing cooler above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. All items were voluntarily discarded to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - Pf -- Observed chemical bottle (green) that was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottle was labeled to correct the violation. 0 PTS |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
3-501.15 Cooling Methods - Pf -- Observed several containers of pulled chicken (tightly covered) while cooling in the walk in cooler. PIC also stated that they will leave wings to cool out at room temp on a speed rack. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Pulled chicken was relocated from walk in, uncovered and placed in the reach in freezer to correct the violation. I spoke in depth about cooling methods with manager and employees. PIC shall begin temperature logs for all items cooling.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the main prep unit, main chef base, two door wing reach in, dressing reach in and prep kitchen two door not operating according to manufacturer's specifications. The facility is currently storing food and working out of the sandwich prep unit/walk-in (only means of refrigeration) with food being stored above 41°F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 Temperature Measuring Devices-Functionality - C -- The ambient air thermometer was missing in the main prep unit. Thermometers shall be provided in all refrigeration to monitor air temperatures. |
|
47
|
1
|
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 -- Two door propped on risers in prep kitchen. I also observed rusty shelving in the dish area, drink cooler, walk in and prep table bottoms and prep sink bottoms, legs and some reach ins. Service the main prep unit, chef base, wing two door, dressing reach in and prep kitchen two door. Replace gasket on fryer freezer. 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. REPEAT
4-501.12 Cutting Surfaces - C -- Observed deep cuts on some of the small cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11 Frequency-Removal - C -- The dumpster door was left open. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. 0 PTS |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Observed cracked and missing tiles through out the kitchen and damage on and around the can wash area. Replace missing light shield. Physical facilities shall be maintained in good repair. REPEAT
6-501.12 Cleaning, Frequency and Restrictions - C -- Minimal floor and wall cleaning under/behind equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT |