| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 Demonstration-C- There was no CFPM present today during the inspection. A CFPM shall be present during all hours of food-service and present during the inspection. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking or Using Tobacco-C- An employee beverage was stored on a prep table next to cutting board with raw pork. Employee beverages shall be stored on a lower shelf to prevent contamination of foods and food contact surfaces. CDI-Drink was moved to the lower shelf. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged & Unpackaged Food-Separation-P- A chub of raw ground beef was stored on packages of deli meats in the WIC. Raw fish was stored over a container of butter and soup in the 2 door prep cooler. Store raw animal foods according to their final cooking temperature with highest temps stored on the lowest shelf. CDI- Butter and soup were moved to a different cooler and ground beef was moved to a lower shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Several stainless pans and plastic containers for bar mixes have build up sticker residue. Several plates, bowls, a scoop and stainless pans were stored clean with food debris. Food contact surfaces shall be clean to sight and touch. CDI- All were sent to be re-washed and sanitized.//4-602.11 Equipment Frequency-C- The ice machine has build up on the shield. Ice machines shall be cleaned at a frequency necessary to preclude the accumulation of mold or other soil. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling- P- A large container of soup in the WIC since the previous day measured 67F and beef stock measured 47F. The PIC stated these were cooled the previous night. Cool foods from 135F to 70F within 2 hours and from 135F to 41F within 6 hours. CDI- Both were discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date Marking-PF-REPEAT- Cream cheese, pimento cheese with cooked peppers, dumplings, milk and cream were observed with no date markings. Refrigerated, RTE, PHF's shall be marked with the date prepared or date the package was opened. CDI- Milk, cream and dumplings were discarded since it could not be determined when opened or prepared. The cream cheese and pimento cheese was opened and prepared yesterday. Dates were placed on these items.//3-501.18 Date Marking, Disposition-P- Roasted red peppers in the WIC was marked 8/10 and cooked pork was marked 8/12. Refrigerated, RTE, PHF's shall be held for a maximum of 7 days. The open/prep date counts as Day 1. CDI- Both were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- PF- A large, deep container of soup with a tight lid in the WIC was cooled the previous evening. A container of beef stock with a tight lid was also cooled the previous evening. Cool foods using approved cooling methods such as, ice bath, shallow pans, smaller, thinner portions, loose covers. CDI- Both were discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from Premises-C- There were several boxes of food and a large container of food stored on the floor of the WIC at the start of the inspection. Foods shall be stored at least 6 inches above the floor at all times. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- C- One sanitizer bucket at the bar measured below the minimum ppm for lactic acid (704ppm) & DDBSA (272ppm). Wet wiping cloths shall be stored in properly mixed sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Linens- C- Clean linen was stored on a prep table where a food employee was cutting raw pork. Laundered linens shall be stored where they are not exposed to splash, dust or other contamination.- CDI- Linen was moved to an approved area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Non Food Contact Surfaces-C- Additional cleaning is needed on refrigeration gaskets, upper and lower shelves of tables, and inside fryer doors. Nonfood contact surfaces shall be maintained clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard-P- The canwash faucet only has an atmospheric vacuum breaker. There is a hose with a spray nozzle attached. A backflow prevention device designed to operate properly under continuous pressure shall binstalled or remove the spray nozzle after each use. ASSE 1012 or 1024 is recommended. CDI- Today the spray nozzle was removede from the hose. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning Frequency and Restrictions-C- The ceilings in the kitchen need additional cleaning. There is heavy dust build up next to the HVAC vents. Maintain ceilings clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems-C- Several hood filters have heavy grease build up. Maintain clean.//6-202.12 HVAC vents-C- The HVAC vents in the kitchen has condensation build up. No visible sign of dripping on equipment today but several are above food equipment, HVAC systems shall be designed so food and food contacts surfaces are not contaminated. *Suggest contacting HVAC technician. |