| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. No certified food protection manager present in unit during inspection. A certified food protection manager must be present any time food is being handled in the establishment. |
|
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 filling pot with water from front line hand sink. Observed chemical hanging from splash guard on hand sink in back of house. CDI - EHS directed employee to obtain water from food prep sink. Chemicals removed from back of house sink. Do not use hand sinks for purposes other than hand washing. REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried multi-day organic buildup on blade of can opener. CDI - removed to sink for re-cleaning. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food residue present on blades of wall mounted potato fry slicer. REPEAT |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 41F. -P. Observed blanched fries cooling at 50f @ 12:20 pm still at 49f @ 12:55 in upright freezer and blanched fries cooling at 60f @ 12:35 pm still at 60f at 1:05 pm. CDI - PIC spread onto sheet pan and placed into freezer to chill. When cooling food ensure that the hot food is cooling at a rate to move from 135 - 70 within 2 hours and then finish to 41f or lower within a total of 6 hours. Cooling rate today observed to be at .03 degrees per minute and 0 degrees per minute respectively. Neither item would meet temperature parameters without EHS intervention. EHS verified cooling at proper rate at end of inspection.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed turkey breast sliced and wrapped into large portions cooling in line prep top unit at 49f @ 12:25 pm still at 48f at 1:05. CDI - PIC removed from prep top and placed into freezer to quickly chill. When cooling ambient temperature foods, ensure they are cooling at a rate sufficient to reach 41f within 4 hours. EHS verified cooling at proper rate at end of inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 re-wrapped sliced American cheese, re-wrapped unsliced deli meats, open chicken salad and more with no date marking. CDI - PIC applied dates. Date mark all opened or prepared TCS foods that will be kept longer than 24 hours. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Time as a Public Health Control - P,PF. Observed blanched fries sitting at room temperature with no time marking present. CDI - PIC discarded and replaced. Observed blanched fries removed from refrigeration and placed on TPHC prior to reaching 41f. EHS reviewed posted TPHC procedures with PIC. Procedures note that blanched fries should be spread onto sheet pan placed into freezer to quickly chill to 41f prior to removing for TPHC. Procedures note that PIC is supposed to monitor temperature of the blanched fries before removing from cooler. Procedures not being followed for blanched fries using TPHC. Verification required.
REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 multiple containers of blanched fries cooling in deep plastic tubs piled thick with fries. Fries on top cooling properly while fries in center of container not cooling properly. CDI - PIC spread onto pans to quickly cool. Use methods that allow the blanched fries to cool quickly. Do not place into deep plastic tubs until cooled to 41f. See TPHC procedures for required cooling process.
Observed sliced turkey breast placed directly into container on prep top unit while still in cooling process and turkey tightly wrapped into large bulk portions placed into reach in units while still cooling. CDI - turkey unwrapped and placed into freezer to quickly chill. Turkey on prep top removed to freezer to quickly chill. Do not cool foods in bulk sealed quantities. Do not cool foods in prep top units. Use methods that allow the food to quickly cool. |
|
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 employees wearing watches and other items on wrists while preparing food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in solution at less than 50ppm quat at front line. Store wiping cloths in sanitizer at proper concentration between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs laying in raw chicken at line with the hand contact areas in direct contact with the raw chicken. Observed plastic portion cup used as scoop laying in bulk spice container in back area. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various non-food surfaces throughout with buildup, residue, and/or splatter including exteriors of equipment, can opener mount, potato slicer mount, liners of back of house shelving, exterior of bulk food containers, interior of reach in coolers, and more. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and 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 buildup on flooring under/behind equipment and on wall surfaces throughout back of house areas. |