| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. REPEAT |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- Observed an ice cream scoop in the waitress handwashing sink. A handwashing sink shall not be used for any other purpose than handwashing. The employee was educated and the utensil sent to the dish area to correct the violation. 0 PTS |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed fish breader and mashed potatoes left uncovered on the serving line during the inspection. Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct this violation. Cover these items during slow times. 0 PTS |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed minimal build up on can opener blade as well as metal container and slotted spoon in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several containers of TCS foods stored in the walk-in cooler between 45-50°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. Any raw meats under 50°F were allowed to be relocated to walk in freezer and all TCS items above 45°F were voluntarily discarded. Since the facility does not have the capacity to move food from the walk-in cooler and the left over items are not above 45°F, the food was allowed to be kept in the walk-in cooler until serviced. Repair/replace the affected unit within 72 hours for compliance. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - Pf -- Observed cooked ribs and cooked noodles tightly covered, while cooling in the walk in cooler. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The cooked noodles and ribs were uncovered and relocated to smaller portions to correct the violation.
I also observed recently cut tomatoes cooling in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The tomatoes were placed in the reach in to correct the violation.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the main walk-in cooler not operating according to manufacturer's specifications. The facility is currently storing food and working out of the walk-in (only means of refrigeration) with food being stored above 41°F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C -- Observed stored clean cups that were stacked without air-drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried unless they have been air-dried and need polishing.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed debris in dust in the two containers holding clean utensils in the storage area. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. 0 PTS |
|
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 - C -- Observed damaged ice machine lid as well some holes where locks were removed on some equipment doors. I also observed some rusty shelving throughout and walking cooler/freezer walls and doors. Walk in cooler is running 45-52°F and the two door reach in is leaking down the front of the left side door. Repair or replace the left side line reach in door where cracked and damaged. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-101.19 Nonfood-Contact Surfaces - C -- Observed shelves in kitchen lined with cardboard. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the cardboard. REPEAT
4-205.10 Food Equipment, Certification and Classification - C -- Observed chipping paint on red wooden shelving in waitress area. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean shelving throughout and inside units where leaks or spills are present. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair floor tile damage through out kitchen areas and flooring/thresholds in the walk in cooler. Repair the damage under the three comp sink around the floor drain and front waitress area in front of cooler. Repair wall damage to the left of the walk in cooler door and along any broken corner pieces. Physical facilities shall be maintained in good repair. REPEAT
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean the floors through out and filters, ansul system and hood system above grill area. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy - C -- Observed a heavy accumulation of grease on and around hood and walls. Ventilation hood systems shall prevent grease or condensation from collecting on equipment, walls, and ceilings. Repair.
6-501.110 Using Dressing Rooms and Lockers - C -- Observed several employee personal items stored on dry storage shelving. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Employees moved personal belongings and were educated to correct the violation. |