| 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 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce over RTE lettuce in plastic containers. CDI-PIC changed storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer being used for slicing peppers, PIC said they clean it with soap and water, nothing afterwards. They started using it this morning around 9am. CDI-They w/r/sanitized it while EHS was on site. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
No |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed mold on the provolone cheese, it was in the package. CDI-PIC voluntarily discarded. |
|
16
|
0
|
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 chicken being cooked, PIC said it was finished and EHS could temp. Temp was 150F, when EHS asked they said it needs to reach 165F. CDI-They cooked it longer to 200F and used their thermometer to check. No points taken. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings sitting in a basket at 110F. PIC said they sit there 30-45mins. EHS observed them sitting there the whole inspection without being in temp. EHS suggested using time if they are going to sit wings out, will give paperwork and they already havr timers on site. VR REQUIRED 8/5/2021. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up cooler with casear, sour cream, greek and marinara sauce all above 45F. Unit was holding at 56F ambient air. VR REQUIRED 8/5/2021. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bottle of sanitizer at 600PPM, PIC said they use this to clean the prep tops with. They also have no test strips to test the sanitizer with. CDI- EHS showed how to dilute and sanitizer was 400PPM by the end of inspection. |
|
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 lettuce at 57F in the stand up unit, lettuce was in large, plastic containers with a tight fitting lid. CDI-PIC said they had made it before EHS came in, they opened it and put it in shallow metal pans with ice, no lid in the stand up. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies were to a bad level in the facility, gnats starting to build-up on cut onions. EHS is making return visit and will check for pest service. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 6 cans with dents on the seams and dents large than 1/2in in the middle. CDI-PIC set aside to be discarded, did not know why dented cans are dangerous. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer being used for cleaning prep tops with no test strips. VR REQUIRED 8/5/2021. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside doors and gaskets in the prep units and stand up in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken door underneath the drink machine. Broken tiles in the kitchen area.
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 3-comp wall in need of cleaning. |