| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed and employee come out the walk in cooler and change gloves then continue to prepare food. Food service employee was asked to wash their hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF Observed hand washing sink without any single use paper towels present. Replaced during the inspection. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above ready to eat foods inside of walk in cooler. Reorganized during the inspection.Vegetables will be washed again. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces with food debris still left attached on air drying shelves stored clean. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitizer again. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
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 bulk soups cooling from yesterday at a temperature of 45F. Discarded during the inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions stored on a double broiler at temperature of 122F. Food was reheated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as cheese in prep unit and salsa on ice both above temperature threshold. Foods were moved to walk in unit to fully cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 multiple foods prepared the day before with no date marking present. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 Observed soups in bulk containers cooling in walk in containers. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some oil and sugar in secondary containers without labels present. |
|
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 side door to kitchen allowing sunlight in the kitchen. Repair door with tight seals to prevent easy access for pests. |
|
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 foods stored on the floor inside of the walk in unit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member on the main line without a hat or hairnet present. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked during the inspection. Pyramid stack pans in order to effectively air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single service items in a protected manner with coverage or by inverting. Clam shell trays inverted during the inspection. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment does not have chlorine or quat test strips available for testing sanitizer.VR |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to the sides of equipment, hood vents above grill area. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard - P No back flow prevention device attached to exterior can wash area. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug present.
Maintain dumpsters with drain plugs attached and dumpster lids/doors kept closed to prevent a possible harborage or attraction of pests. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed damaged walls and floors throughout. Baseboards are made out of an absorbent wood without a seal present. |