| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked beef kabobs stored above ready to eat food products. Observed ready to eat food products stored on top of raw eggs. Corrected during the inspection, ready to eat items on eggs moved, beef kabobs moved to a location below ready to eat items. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 (D) -P Raw animal foods that are cooked using a non-continous cooking process shall be prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as specivied under 3-401.11. Per staff in the establishment the beef in the beel bowl is partially cooked at their commissary kitchen and then offered under cooked at this establishment. Animal foods that are partially cooked and then cooled shall be cooked to the required final cooking temperature and cannot not be served undercooked. Verification Required. Staff advised they will no longer off the menu item under cooked. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked. Discontinue cooking raw animals foods |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed potato hash at 48 F in the display cooler. After 30 minutes the temperature was still at 48 F. The product had been removed from the refrigerator to stock the serving line. The refrigerator in the storage room is not designed to cool foods. Please have your commissary kitchen pre-portion the hash for you into smaller containers. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk in a container near the front door at 53 F. Maintain this product at 45 F or below. Product discarded. During the last inspection, the inspector provided a Time as a Public Health control document. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 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. Observed one product date labeled for 5/25/18 and still in use. Product discarded. Observed several items prepared yesterday with no date, products discarded or labeled. Ensure preparation dates provided by the commissary kitchen are used to ensure TCS food items are not used for more than 7 days. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed beef bowl not properly labeled with an asterisk to the foodnote. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked. Discontinue cooking raw animals foods. Verification Required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 seared veggie burgers being cooled in a display cooler. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked, cooling hot foods is not approved at this establishment. Observed potato hash at 48 F being cooled in a deep covered container. Product returned to commissary kitchen for cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of oil and a container of honey with no label. Products labeled during the inspection.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed bottles on tea at grab and go display cooler with no labeling. Products placed in bar cooler for holding. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff in need of hats and beard guards in the kitchen. Ensure sure staff are wearing these while preparing food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces - C Observed the cutting board at the large flip top unit with a surface that is no longer cleanable. Replace or repair the equipment. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the test strips used wet and damaged. Provide test strips for the dish machine sanitizer. Verification Required. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed the can wash spigot with non backflow prevention. Pressurized hose is being used. Install a backflow preventer on to the spigot. Verification Required. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the restroom. Provide a covered waste bin. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed the kitchen floor with chipping paint. Repair the floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed an unapproved hood installed above a single frying pan unit. Grease residue collecting on the ceiling above the pan frying area. Note: Per the establishment's permit conditions, all food items prepared at the establishment shall be pre-cooked and reheated in the convection oven. |