| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. PIC unable to access food safety certificate during inspection an no other person present with certificate available. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P. Observed employee bread raw chicken products, remove and discard soiled gloves, and then don clean gloves to handle cooked and ready to eat foods with no hand washing. CDI - EHS directed employee to wash hands and change gloves. Hands washed and gloves changed. When handling raw animal foods and changing gloves, hands must be washed before donning clean gloves if transitioning to ready to eat food items. REPEAT
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee handle raw chicken and then wash hands for less than 5 seconds before turning off water and proceeding to don gloves. CDI - PIC directed employee to follow proper hand washing procedures. Hands re-washed for proper time. Follow procedures to adequately wash hands.
-Full 4 point deduction |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed washed and cut RTE vegetables placed directly under unclean bulk produce items in walk in cooler. CDI - PIC relocated RTE items. Do not store food that is ready to eat under unwashed produce. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed wings with final cooking temperature of 140f removed from fryer to cool as part of “blanching” process to be re-cooked for service later. CDI - EHS directed employee to continue cooking to 165f. EHS verified final temperature above 165. PIC noted that the establishment does not intend to partially cook the wings and that they should be fully cooked before cooking. Ensure employees are trained to finish wings to 165f and provide thermometer for use at the station during cooking. Partial cooking processes require approval and written procedures.
Observed employee prepare grilled chicken and pull for service with internal temperature maximum achieved 148f. CDI - employee placed chicken back onto grill to finish to 165. EHS verified final temperature above 165f. Use food thermometers to ensure final cooking temperatures.
- 1.5 point deduction |
|
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 house made fried onion strings holding at 107f at line area. CDI - employee discarded. Maintain hot TCS foods above 135f or use TPHC procedures. |
|
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 portion bags of cooked chicken holding on line prep top at 48f. CDI - PIC discarded. All other TCS foods in the unit below 41f. Pan of product was double panned and not down into cooling zone of unit.
Observed pans of chicken wings prepared previous day at 56f on speed rack mixed with cooling products in kitchen area. Employee indicated that the wings were left on the rack from storage in the cooler and allowed to sit out while fries and wings were blanched and racked to be rolled back into cooler. CDI - PIC discarded wings. Do not allow TCS foods to sit out at room temperature while not in preparation. Do not allow TCS foods to sit out of temperature control for extended periods of time. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist while preparing salads and another wearing bracelet on wrist and on outside of glove while handling food. Remove bracelets and watches from arms when handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths laying on equipment surfaces not returned to sanitizer at beginning of inspection. Once used, place soiled wiping cloths into sanitizer for use again or remove to soiled linen.
Observed most buckets of sanitizer holding wiping cloths throughout establishment with less than 50ppm quat concentration in solution. Use test strips to check sanitizer solution frequently. REPEAT - 0.5 point deduction |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed strawberries, grapes and avocados in use for salad prep at pre line. Wash unclean produce before serving including berries, grapes, and avocados. Remove stickers from avocados before washing. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean bar utensils stored hanging from under counter hooks immediately adjacent to bar hand sink wash basin. No splash guard present between utensils and sink basin. Utensils also hanging into pathway from sink to hand towel dispenser. Store bar utensils away from hand sinks to prevent contamination. |