| 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 manager on site with food protection certification; upon entering facility manager was unaware of multiple cold holding units including walk in cooler above 41F, cooling methods and parameters not being met, and non-continuous cooking expectations. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield and dispensing chute with build up in need of cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed facility non-continuously cooking steak to do cook-to-order tacos. Facility has not obtained approval for non-continuous cooking. PIC stated steak is the only food product cooked in this manner. CDI - Steak discarded. Facility will discontinue non-continuous cooking. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 mashed potatoes, chicken breasts, and spinach dip cooling on top of drop in freezer with no change in temperature in over 20 minutes. CDI - Both potatoes and chicken put in freezers to cool rapidly. Spinach dip put into ice bath and began active stirring. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, pork belly, and raw chicken holding 47F and above in small flip top unit. CDI - All items were placed into cooler this morning; taken back to other reach in unit.
Observed brussel sprouts, coleslaw, TCS sauces, and other TCS items cold holding 45F and above in 2 door reach in. Reach in unable to hold ambient temperature at 41F or below. CDI - All TCS items made yesterday or previous days discarded. All items made today actively cooling taken to freezers. Walk In cooler able to drop in temperature to 43F by end of inspection; visit will be made within 10 days to ensure walk in cooler can continue to hold at proper temperature. |
|
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 pork date marked for date of 5/25 after further questioning, it was identified that the product was frozen 5/25 and pulled Monday 6/1. CDI - Employee correctly date marked item for pull date of 6/1. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 Raw chicken and steak cooling in reach in cooler unable to hold at 41F or below. CDI - Both items taken to freezer.
Observed mashed potatoes, chicken breasts, and spinach dip cooling on top of drop in freezer with no change in temperature in over 20 minutes. CDI - All put in freezers to cool rapidly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed two door reach in and 1 door reach in not able to cold hold at 41F while on site today. Verification required within 10 days of inspection. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach ins without internal thermometer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door to kitchen unable to fully closed and prevent pests from entering facility. |
|
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 bucket of pickles stored on floor inside walk in cooler. |
|
45
|
1
|
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 right door unable to close properly on small flip top cooler. Observed rusted shelving throughout facility. Observed damage to door and gasket on drop in freezer located upstairs. Repair/replace as necessary. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed stained ceiling tiles throughout kitchen. Observed damaged ceiling over prep sink. Observed damage to tiling in front of walk in cooler. |
|
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 food co-mingled with customer food in reach in cooler. |