| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager.
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf ***No food protection manager was available during inspection. Observed multiple priority and priority foundation violations. CDI, priority and priority foundations were fixed during the inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
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 certified food protection manager was available during the inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must was hands when switching between working with raw food and working with ready to eat foods. P ***Employee touched raw chicken tenders with gloved hands. Employee removed gloves, but did not wash hands. Employee then went to grab basket paper to put in basket to put pretzel bites on. CDI, employee was stopped and employee washed hands before touching basket paper and pretzel bites. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf ***A trash can was placed in from of the hand washing sink by the grill. Employee used hand washing sink to obtain water for hot hold unit. CDI, employee moved trash can to obtain access to hand washing sink. Employee was informed that hand washing sinks are for hand washing only. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ***The ice machine had some pink build up on the baffle inside of the machine.
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. P ***Sanitizer at the dish washing machine was reading at 0 ppm. CDI, employee fixed the machine and it was reading at 50 ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***Pasta cooling at the prep sink was 72F at 2:15pm and 72F at 3:03, this means the pasta had a cooling rate of .0, when the cooling rate needs to be at .54 from 135F to 70F and at .12 when going from 70F to 41F. CDI, employee was asked to put pasta on large flat pan and place in the walk-in cooler. Pasta pan #1 was 50F at 3:46pm and pasta pan #2 was 51F at 3:46pm. The cooling ratio went from .0 to .51. |
|
22
|
0
|
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 ***In the flip top unit at 2:29pm, tomato’s were 52F, diced tomatoes were 46F, slaw was 46F, American cheese was 47F, provolone was 52F, cheddar was 50F and pepper jack was 51F. CDI, lids were placed on all items and checked again at 4:29pm. The top half of the cheddar and American cheese were 48F and were voluntarily discarded. All other items were 41F or below. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf ***Observed two unlabeled chemical bottles. CDI, employee identified one as grill cleaner and the other one was voluntarily discarded.
7-207.11 (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P ***Pink liquid medicine was stored in the walk-in cooler above honey mustard and ranch. CDI, employee moved medicine to a bottom shelf. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 ***Pasta was cooling in the prep sink under running water, and the running water was 72F. The pasta was 72F at 2:15pm and 72F at 3:03pm.CDI, pasta was moved to flat pans and placed in the walk-in cooler to properly cool. When the pasta was checked at 3:46pm it was 50F to 51F. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. ***Observed lots of flies in establishment during the inspection. |
|
47
|
1
|
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. ***The walk-in freezer has a leak with lots of ice accumulation at the bottom. The salad flip top unit gaskets have small tears. The gaskets on the short boy 3-door reach-in are torn. The 1-door reach-in gasket beside the fryers is coming off. The walk-in freezer has a torn gasket. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ***Observed a leak at the pipes under the 3-compartment sink, the sprayer at the dishwashing area and the hand washing sink in the wait station area. |
|
55
|
1
|
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. ***Multiple floor tiles are no longer in good repair. Multiple ceiling tiles are in poor repair. Observed debris on the walls in the kitchen area. Observed tiles missing near the walk-in cooler/ walk-in freezer. The mop sink tiles are in poor repair. |