| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
Yes |
2-102.12 (A) Certified Food Protection Manager (C); Provide a certified food protection manager at all times of food preparation and serving. PIC did come in toward the end of the inspection. Suggest having a back-up certified manager. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C); One employee beverage was stored on a prep surface. Store employee beverages below prep surfaces, away from clean dishes, single service items, etc. CDI-Beverage moved to bottom shelf. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P); Employee touched hat, ran hands through hair and touched shirt, returned to work without washing hands. Employee touched face, entered into walk-in cooler and then returned with green onions. Wash hands at any time they could become contaminated. CDI-Talked with employee about when to wash hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Cover onions in upright cooler. RE-seal dry foods, such as breader, after opening. When preparing foods, prep raw meats in one area. It appeared that raw meat was being prepared with a knife stored on a lid over raw onions soaking in the sink. CDI-Onions were covered, dry foods were sealed, and raw meat knife was taken to be washed (removed from over onions). |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P); Hot water in the dish machine reached 154 degrees at the highest. Maintain hot water of at least 160 degrees for dish sanitizing. Use a back-up method of sanitizing when hot water does not reach 160 degrees. A verification visit will be made to check dishes.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf); Several plates, utensils and pans with food debris stacked with clean dishes. Thoroughly clean all dishes before stacking with clean dishes. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P); Foods cooling from last night were 46 to 51 degrees. Cool foods from 135 to 70 degrees within 2 hours and from 70 degrees to 41 degrees in the next 4 hours. CDI-Foods were discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Wait station cooler had butters at 47 to 50 degrees. Maintain cold hold foods at 41 degree and below. A verification visit will be made to check the cooler. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Cooling foods were covered hot and showed condensation. Leave cooling foods uncovered, change pans that were used for hot holding into cold or room temperature pans, use ice bath to cool, paddles to cool, walk-in cooler to properly cool, etc. Repeat. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf); One live roach seen crawling on wall behind main cook line and one seen in the 3 compartment sink. Eliminate pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
Yes |
3-304.14 Wiping Cloths, Use Limitations (C); One bucket was not strong enough sanitizer concentration, one bucket appeared to be stronger concentration. Maintain sanitizer at required concentration. Dispenser may not be accurate and varies when dispensing; have dispenser checked for accuracy. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Thermometer reading for dish machine (Ecolab panel) stated 77 degrees for rinse cycle. Digital thermometer on the dish machine read 182 degrees. EHS thermometer read 156.5 degrees. Maintain equipment in good repair and accurate.
4-202.11 Food-Contact Surfaces - Cleanability (Pf); Potato pans needs to be scrubbed thoroughly. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C); Clean speed racks for pans, stickers off of pans, ice scoop holders, and rolling cart. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11 Capacity - Quantity and Availability (Pf); Hot water at 3 compartment sink is 102 degrees, need water hot enough to maintain 110 when washing dishes. Hot water at the hand wash sink was 77 degrees, 83 degrees at the cook line hand wash sink and 81 degrees at the bar area. Maintain hot water at least 100 degrees for hand washing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-201.11 Floors, Walls and Ceilings - Cleanability (C); Repair floors as needed; tiles are missing (main cook line and dish wash area were noted) and able to hold water.
6-501.12 Cleaning, Frequency and Restrictions (C); Ceiling in the dish area has build-up on tiles; clean. |