| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC without proper active managerial control over the kitchen. Several risk factors were caught by EHS during the inspection. Employees did not know the cook temperatures for raw food items ie: Chicken. PIC did not know cold holding temperatures for food items.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 PIC wash hands for three seconds. CDI- Discussed proper handwashing procedure. PIC re-washed hands.
2-301.14 When to Wash - P Observed PIC wash hands again, then turn faucets off with bare hands. CDI- PIC re-washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat celery and containers. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger in prep to stored behind ready to eat peppers and onions. Meat is close enough to contaminate ready to eat items. CDI- Meat moved to the front side of the prep top. Observed raw philly steak juices fall on cutting board used to make sandwiches at the prep top. PIC did not clean board after. CDI- Board cleaned and flipped to use other side. 3-304.15 (A) Gloves, Use Limitation - P Observed PIC touch raw philly steak with gloved hands, then touch ready to eat cheese in the cheese container with the same gloves to place on the grill. CDI- Cheese discarded and PIC changed gloves and washed hands. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken tenders, nuggets mozzarella sticks and other items uncovered in the reach in freezer. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Spoke with employee about cleaning frequency. Employee stated the sauce bowls used to toss wings are cleaned when the sauce runs out (either at the end of the day or 1-2 times a day). Fry bowl is also cleaned at the end of the day or when spice residue covers bowl. Dishes may not be until the end of the day. Advised PIC to wash all utensils and equipment in contact with TCS foods every 4 hours.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Taken back to be re-washed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed par cooked chicken on the grill holding at 87-131F. Chicken was not fully cooked throughout. Asked PIC about cooking process. PIC stated he half cooks the chicken, then holds it on the grill (under 165F) until an order comes in. The chicken is then fully cooked to order. Observed partially raw chicken on the grill holding at 87F-131F. PIC stated the chicken usually sits for 45 minutes to an hour before it is used for orders. Some chicken was left at the end of the 3 hour inspection. Cook chicken to 165F uninteruped. Chicken can then be held at 135F on the grill. CDI- Chicken cooked all the way through to 165F. |
|
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 top portion of philly steak holding above 41F. CDI- Item discarded |
|
22
|
1
|
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 wrong time stamp on wings held on TPHC. Observed no written procedures for items on TPHC |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Spray bottle of bleach too strong. Test strip was bleached out. PIC stated the bleach is used on food contact surfaces. CDI- concentrations corrected.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles of cleaner and bleach without labels. CDI- Labeled.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed in use spray bottle of fabuloso. Asked PIC about what bottle is used for. PIC stated chemical is used on food contact surfaces for cleaning. Advised PIC to NOT USE on food contact surfaces. Chemical is not EPA registered for use. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 philly steak overstaked. CDI- Top portions taken off |