| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) - Pf The PERSON IN CHARGE shall ensure that ) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A). PIC originally couldn’t locate policy but found policy during inspection. PIC was unaware of reporting requirement. Education on policy given during inspection. CDI |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11(A) - C Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. One employee drink found at food prep area during inspection. Drink was moved to designated employee drink area during inspection. CDI |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) - P FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from raw READY-TO-EAT FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and Cooked READY-TO-EAT FOOD. Raw bacon observed above cooked bbq in walk in fridge. Items moved to proper storage order during inspection. Education given on proper storage order. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F). Hot dogs, raw hamburger patties and raw chicken observed 41 degrees F during inspection. Items placed on ice and in freezer to cool to 41 during inspection. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Pf If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify (1) the FOOD shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control (3) The FOOD shall be served or discarded within 4 hours from the point in time when the FOOD is removed from temperature control and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Chicken, beef, and quesadillas observed without time stamps. Items discarded during inspection. Tomatoes in make table observed exceeding four hour time stamp/unmarked. Tomatoes discarded during inspection. Discussion held with general manager during inspection about proper use of time. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 - P POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Sanitizer bottle observed stored over buns while sitting on prep surface during food prep. Bottle moved during inspection to proper storage area. CDI |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Pf Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans, separating the FOOD into smaller or thinner portions, using rapid cooling EQUIPMENT, stirring the FOOD in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods. Ground beef observed cooling with lid on tight. Item placed on ice and lid removed during inspection. Education given on proper cooling during inspection. CDI |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Pf TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed (A)Under refrigeration that maintains the FOOD at < 41°F (B)Completely submerged under running water at a temp of <70°F w/sufficient velocity to agitate & float off loose particles in an overflow & does not rise above 41°F for < 4 hours (C)As part of a cooking process, or thawed in a microwave and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process.(D)Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed & prepared for immediate service in response to an individual CONSUMER'S order. Barbecue observed thawing in prep sink submerged in water with water turned off. Water was turned on and education was given of proper thawing during inspection. CDI |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 - C During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container, on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at as required, in running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes, in a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS or in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned as required. Ice scoop observed stored in container with residue/growth. Scoop placed in dish sink for washing during inspection. CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Hot holding unit observed with grease buildup. Continue cleaning to remove buildup. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) - C A PLUMBING SYSTEM shall be maintained in good repair. P trap on handsink observed leaking during inspection. Manager informed to create work order to repair sink. Work order placed during visit. |