| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. *No CFPM in facility at time of inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P * Observed containers of food in the freezer that were not covered - ensure all food is properly covered while in storage. Ice buildup from condenser and in several areas from drips falling and freezing on boxes of foods. Observed unwashed produce above RTE tomatos sauces in walk-in refrigerator Observed large bags of shellstock on floor in WIF. Observed large pot of sauce on floor at beginning of inspection. Obtain approved shelving to set containers on if necessary to prevent using floor. CDI - food was covered, walk-in items rearranged, and pot was moved to shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P *Quaternary ammonia sanitizer in 3-comp sink was reading zero when checked. CDI- Bottle was changed out and read at approved concentration.
4-602.11 (E) (4) Equipment such as ice bins, beverage dispensing nozzles, lines and tubes, ice makers, cooking oil tanks and lines, water vending equipment and coffee grinders shall be cleaned as often as the manufacturer recommends or as often as needed to preclude the accumulation of mold or soil. *Ice machine divider had a large amount of potential microbial groth buildup on it. Ensure this is wiped more frequently. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P * 2dr small reach on front line had TCS foods specifically on the bottom shelf at 43F-48F degrees. Airflow may need to be checked of unit or may need to be serviced. Some items on upper shelves in this unit were pulled from the walk-in and were at 41F degrees or below. CDI- foods were moved back to walk-in to cool to 41F degrees. 2 dr salad reach in had salads in them that were cooling but all items that were non-tcs in them were at 45F-48F degrees. Salads were moved to 3 dr dessert reach-in until this unit is checked to ensure that it is working. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 a few foods such as veal in prep unit that had date of 4/5 that had been frozen and thawed dates had not been added when removed from freezer. Ensure that foods are labeled with the date they are thawed so that 7 day date marking can be tracked using intial prep date as day 1 of 7. Observed marinara sauce from 4/4 in walk-in. *Improvement from last inspection. CDI- PIC voluntarily discarded sauce and added thaw dates to other products. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 - Time As A Public Health Control: Written procedures for TPHC shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority upon request. Pf *Procedure was provided during educational visit and was laminated but was not filled out. CDI- PIC filled out procedure.
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf *Garlic oil mixture had been pulled from unit and sat on top of counter to to be held on time but time had not been added. CDI- PIC advised had been out ten minutes and was placed back into unit to cool. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta. *Observed working containers of spices, sauces, and oils missing labels. CDI- labels were added. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings.*Replace the door sweep to the back door - large gap and light visible. *Improvement from last inspection. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Food employee with beards needs hair restraints. CDI- Hair restraints were placed on after inspection started. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. *Observed single use container on the back line and in the storage room that were not inverted and were out of original packaging. CDI- containers flipped and bags closed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *Ensure 2 door small reach-in on cook line and the salad reach-in are working and are maintaining TCS foods at 41F degrees or below. Rust observed on shelving throughout, and on can opener
4-101.11 - Characteristics: Multiuse shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
*Observed cracked and broken containers and dishes, on the clean dish shelves - cracked, broken, melted containers are no longer easily cleanable. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue. * Detail clean shelving throughout, inside prep top lids, inside ovens, can opener holder, deli slicer(not used), handles of equipment, sides of fryers, ansil system on hood, and condenser fan in dessert prep unit. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. *Observed rusted and dirty vents/ceiling tiles in kitchen and rusted tracks holding ceiling tiles. Details floors under equipment and gas liens behind equipment. Detail behind hot water in bathroom due to buildup of sand and dirt mounds. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. *Phones stored on expo line with condiments. CDI- Phone moved to another area. |