| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout the kitchen including improper cooling methods and rates, reheating temperatures, and improperly working sanitizer at the dish machine in the bar. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handsink. No soap was able to be provided. VERIFICATION REQUIRED |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on the shield. REPEAT VIOLATION
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar machine with 0ppm sanitizer. PIC phoned a tech to come and repair machine during inspection. CDI: Sanitizer line was replaced and machine was functioning by end of inspection. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs still reheating after more than 2 hours. CDI: Meatballs voluntarily discarded. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 spaghetti at 71F that was cooked 3 hours prior. CDI: Product voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded cheese and sliced turkey cooling at rates of 0F/min. CDI: Cheese relocated to reach in freezer. Observed pizza sauce from yesterday cooling in walk in still above 41F. CDI: Sauce was voluntarily discarded. Observed pizza sauce prepared today at 71F still after 2 hours. Sauce is not cooked. CDI: Product had an ice wand and was placed in a sink full of ice with stirring to rapidly cool. REPEAT VIOLATION |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding food above 41F. Some items were at 41F. Refrigeration person was called and assessed cooler and stated that there were no issues with the compressor. Air conditioning for the kitchen was out of service and being repaired. Severely increased air temperature in the kitchen appeared to be adversely affecting the cold holding. By end of inspection air temp was maintaining 39F, however with 2 door openings for retrieval of food air temp was back up over 41F. Cooler is unable to recover with high kitchen temps. CDI: Items above 45F were discarded. Other items were chilled in the freezers or in ice. Anything at 41F or less was left in the cooler. Facility is turning off grill under the hood and will only be working out of items in the prep top and from the reach in freezers and coolers until the kitchen AC is repaired and the air temperature is back in the normal range. Food started to come back down to 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed no date mark on several items made yesterday. CDI: Products date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 time written on tub of pizza sauce or on pizza slices held on time. CDI: Times written. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler and salad coolers holding food above 41F. Without the walk in cooler, facility does not have sufficient cold holding or cooling to safely operate long term. Facility will operate with only the food in reach in coolers. VERIFICATION REQUIRED
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 spaghetti and penne cooling while tightly covered in reach in cooler. Observed cheese cooling in walk in while tightly covered in large bus tubs. Observed pizza sauce cooling in walk in cooler in deep cambro with a lid. CDI: Spaghetti voluntarily discarded. Cheese was rapidly cooled in reach in freezer. Pizza sauce was cooled with an ice wand and stirring. Penne was put onto a sheet pan and rapidly cooled in walk in cooler. REPEAT VIOLATION |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 several bottles and containers/cups with oils and white granular and no label. REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cambro of salt with no lid in dry storage area. CDI: Product covered. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with unapproved jewelry making food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints preparing food. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed salad cooler blowing air out at 51F. REPEAT VIOLATION Previous violation corrected. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build up on ceilings and vents throughout kitchen. Observed hood vent with heavy build up and debris. PIC stated that the hood was set to be cleaned today but was cancelled and will be out next week. Observed ceiling damaged where sheet pans are stored. REPEAT VIOLATION |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on wing reach in cooler where food is prepped. |