| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF Through discussion with PIC they have a policy but he was unclear about what the policy is about employees returning to work after being ill. Employees were able to tell EHS about where the health poster and information was located. CDI: EHS educated PIC about when employees should return to work and reminded staff member of the symptoms and illnesses and the importance of knowing them beyond the poster on the wall. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hard boiled egg in handsink upon entry to establishment. CDI: Egg removed from sink. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed strawberries in walk in with microbial growth on them. CDI: Strawberries voluntarilky discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored over ready to eat food in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed limes and asparagus stored above ready to eat food in reach in. Observed unwashed produce stored over ready to eat items in walk in. CDI: Items reorganized. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked burgers in cooler drawer. CDI: Product voluntarily discarded. Par-cooking procedure written by PIC and approved by EHS during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed potatoes cooling on speed rack at a rate of .08F/min. CDI: Product relocated to walk in freezer and cooled to 35F by end of inspection. Observed pork and mashed potatoes from yesterday in reach in cooler above 41F. CDI: Product voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in omelet cooler holding above 41F. CDI: Items relocated to cool except sausage which was voluntarily discarded. Observed some items in walk in cooler above 41F. CDI: Items on speed rack were date marked for 4 days ago and PIC stated that no items are kept after 4 days. This was consistent with what was observed throughout the inspection. REPEAT VIOLATION |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 no written procedures for TPHC. Observed no times marked on any food items held on TPHC. CDI: Items voluntarily discarded at 10 when PIC stated that Breakfast is cleaned up. REPEAT VIOLATION VERIFICATION REQUIRED |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure for undercooked food items on menu. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mashed potatoes and pork from yesterday tightly covered in reach in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth in sanitizer at 50 ppm. CDI: Bucket refilled to proper concentration. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed limes and asparagus on the line ready for use that had not yet been washed. CDI: Employee washed food items. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets of refrigeration throughout facility. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on cardboard dumpster. CDI: Door closed. |