| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef and raw chicken beside each other on bottom lowboy shelf. CDI- PIC stores chicken in tall bucket to prevent dripping and maintain segregation. Staff affirms beef will reach a final cook temperature of >165F. When equipment repairs have been made, raw proteins will return to their separate cold drawers. 165F final cook maintained for all proteins until such time. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream in front RIC above 41F, top later of sliced provolone in fliptop above 41F, and TCS dressings (mayo, ranch, garlic) on prep top at room temperature. CDI- PIC voluntarily disposes of sour cream, and instructs staff on how to hold TCS dressings on service line using TPHC. EHS provided TPHC template, temporary procedures, and ensured understanding with PIC. Sliced cheese and sour cream voluntarily disposed of. TCS dressing disposed of and reset with time labels under TPHC. REPEAT. (-3) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken wings held on time without label. CDI- PIC voluntarily disposes wings and demonstrates proper labeling for staff to be used with time going forward. (-1.5) |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility holding final product of par-cooked wings on 1 hour TPHC, despite state approved procedures stipulating the final product should be served immediately. CDI- items to be labeled and disposed of properly for TPHC going forward. Wings without label during inspection voluntarily discarded. PIC states wings will be held hot at 135F and above when warmer box is repaired, and TPHC is temporary. (-0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of sheet pans on clean dish rack. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several pieces of cold holding equipment in poor repair and not being used. PIC states work order for replacements have been made. No TCS foods are stored inside equipment in poor repair. Also observed deteriorating fryer baskets with wire beginning to separate from frame. Repair or replace baskets with compromised structural integrity. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 debris on top of chemical dish machines, outside sources of lowboys, and shelving of clean dish racks. Increased cleaning frequency is recommended. (
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease accumulation at fryer baskets. Please deep degrease and deep clean, or replace at earliest opportunity. (-0.5) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed second hand sink unusable due to broken valves which cannot be spurned off once turned on. PIC states work order has been placed. Hand sink at front of kitchen remains fully usable. (-1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed need for cleaning on floors, walls, and in corners throughout facility. (-0) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat on prep counter where final orders are placed, and employee cellphone at fliptop across from cook line. CDI- Employee possessions moved. (-0.5) |