| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection.
Observed PIC with no CFPM on duty at time of inspection -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shell eggs in WIC stored atop mushroom. Observed raw shell eggs stored above pre-portioned sauce cups in RIC on line. CDI - PIC restored proper storage order. -1.5- |
|
20
|
0
|
Proper cooling time & temperatures |
No |
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 tubs of sliced meats (roast beef & ham) cooling in WIC with tight fitting lids not meeting appropriate cooling rate. See temperature chart. CDI - PIC removed lids and re-located tubs of meat to WIF to rapidly cool. |
|
21
|
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 French fries intended for hot hold below 135F. CDI - EHS discussed placing French fries on TPHC if they are being hot held. Otherwise, going forward facility will strictly cook fries to order. Fries were placed on TPHC at time of inspection. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed 1 jug of milk in RIC on cook line with no date marking. Per PIC, milk had been open for 48 hrs. CDI - PIC placed date marking on milk jug. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed customer facing menu offering breakfast sandwiches (containing egg), with no asterisk denoting can be served raw. Per discussion with PIC, eggs can be ordered at any temperature at customer request. 10 DAY VR. EHS will return to ensure asterisks clearly identify food items that serve items undercooked or raw. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed 5 shakers and 1 squeeze bottle bearing no identifying labeling. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 1 wet wiping cloth on prep sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed 1 melted plastic cup being used to re-heat sauce in microwave. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed pressure cooker used for cooking caramelized onions on premises that is labeled as household use only. Observed 3 hot plates in facility, per discussion with PIC, one is used to boil eggs and the other 2 are not in use. Remove or replace household use items with commercial use. Observed 1 fryer being used to fry wings and fries that require hood vents. Per approval, facility was approved to add and use ventless fryer. Remove or replace fryer with hoodless option. -0.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed shelving in WIC and drying rack to be rusting. Resurface or replace racks. REPEAT -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes.
Observed excessive smoke in facility stemming from cooking with un-approved fryer. Replace, remove, or add hood vents to preclude excessive smoke. |