| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Overall lack of managerial control throughout kitchen including cooling, cold holding, handsink usage, and storage. REPEAT VIOLATION |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee jacket hanging on faucet of handsink. Observed empty chemical jug stored in handsink. CDI: Items removed from handsinks. REPEAT VIOLATION |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open package of raw bacon stored over uncovered falaffel and avocado slices in reach in freezer. CDI: Items reorganized. REPEAT VIOLATION |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed queso on the stove reheating. Employee stated that it started reheating 2 hours ago. Product was at 90F. CDI: Item voluntarily discarded. Proper reheating explained to employee. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
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 45F. -P Observed wings cooling in walk in at a rate of .05F/min in walk in cooler. CDI: Items separated and uncovered. New cooling rate was 1.52F/min. Observed chicken keema at 85F after 2 hours. CDI: Food rapidly cooled to 45F within 10 min by putting on ice and stirring.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed K slaw cooling at a rate of .02F/min. CDI: Product uncovered and reached proper rate. REPEAT VIOLATION |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS dressings held on ice above 45F. Ice was only up and around half of the bottle. CDI: Items voluntarily discarded. Observed grilled onions held at stove for lunch service under no temperature control. Item was above 45F. CDI: Item voluntarily discarded. EHS recommends holding these items using TPHC. Observed pimiento cheese double panned in prep top cooler. Staff said it was like that when they arrived this morning. Product was over 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION |
|
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 spring mix that employee stated was from yesterday with no date mark. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed slaw dated 10/16, and chili dated 10/6. Chili was pulled from freezer but no one knew when it was pulled. CDI: Items voluntarily discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken and steak being held on TPHC with no procedure. CDI: TPHC paperwork provided via email today along with inspection. Items were marked correctly, but no written procedure exists. |
|
31
|
0.50
|
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 large sheet tray of wings in many layers cooling while tightly wrapped in walk in cooler. CDI: Items separated onto 2 sheet trays and uncovered. Observed chicken Keema cooling in tightly covered container. CDI: Item placed in metal bowl on ice and stirred until cool. Observed K slaw cooling in walk in while tightly covered. CDI: Item uncovered. Observed black beans cooling in reach in cooler. CDI: Item uncovered. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed very little room in walk in coolers to properly cool. EHS recommends increasing the number of deliveries to reduce amount of bulk food in refrigerators. EHS also recommends staggering prep of items that must cool down. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frying oil stored on floor of outside shed. CDI: Oil placed on shelf. REPEAT VIOLATION Significant improvement from previous inspection |
|
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 employee preparing food with no hair restraint. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of portion cups and napkins stored on floor in outside storage shed. CDI: Items placed on shelving. REPEAT VIOLATION Improvement from previous inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink near 3-comp sink in need of recaulking to the wall. |
|
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 walk in cooler flooding. Rain water is flooding the area where the entrance is and water is entering the cooler. PIC advised to put up a door sweep and attempt to divert the water or make it so it flows easily past the walk in entrance. |