| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. PIC stated his serve safe has expired and they are looking into getting it.
REPEAT -1- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food employee wet hands at handwash sink, turn off faucet with bare hands, and attempt to initiate dish washing/putting away clean dishes. Food employee was working with dirty dishes and attempted to put away clean dishes directly after. EHS intervened and explained to PIC, PIC demonstrated and explained handwash procedures to food employee. Employee re-washed hands properly. -2- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bottom of flip top on cook line cold holding above 41F. See temp. Chart. Also observed WIC cold holding above 41F. Many TCS food items were out of temperature at this time. Items included : diced tomato, 3 containers of tomato slices, brisket, shredded lettuce, 4 containers of cut lettuce, 3 containers of ham slices, 3 containers of turkey slices, 2 containers of cole slaw, 2 containers of salsa, cooked red peppers, pizza sauce, chili, 3 containers of aus jus, cooked chopped chicken, cooked pork, 2 bins of blanched French fries, 1 large bin of cooked chicken wings, 1 bowl of cooked chicken wings, 2 containers of buttermilk containing batter mix, either, black beans, mashed potato, broccoli soup, buttermilk ranch, heavy cream. Flip top bottom portion ambient was 44 via EHS thermometer and 43 via facility internal thermometer. Walk in cooler temperature was observed at 45F, PIC lowered temperature of cooler and EHS checked 30 minutes later to observe fans delivering air at 37F.
3 DAY VR to ensure flip top is serviced and capable of holding TCS foods 41F and below, while EHS is on site the WIC will also be verified for longevity of cold holding functionality.
REPEAT -3- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed cooked rice date marked 10/17-10/24 and cooked noodles date marked for 10/18-10.24. CDI - PIC verified the correct date on the rice via the main batch in the WIC and placed the correct date. PIC voluntarily discarded cooked noodles.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed large plastic bin of cooked chicken wings and a bowl of cooked chicken wings in WIC with no date marking. PIC stated they were prepared day prior to inspection.
CDI - PIC was re-educated on date marking procedures but ultimately voluntarily discarded items due to time/temperature violations.
REPEAT -3- |
|
33
|
0
|
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 rice cooling in densely packed container with other individual tightly packed and closed bags, preventing adequate airflow to cool appropriately. CDI - PIC redistributed bags onto a single layer on a flat sheet pan. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed 3 bins at breading fry station with no labeling to indicate contents. Also observed one white bin under prep table with no labeling to indicate contents. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door to kitchen with gap between door frame and door when fully closed. Replace or repair to protect establishment from insect or rodent entry. EHS did not escalate points due to not observing any pests throughout the kitchen during inspection. REPEAT -1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
Observed cutting boards with deep grooving and discoloration. Also observed WIC with large gap at bottom of the door when closed and dump sink located in dish pit held together at the legs with plastic wrap. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed canwash faucet leaking when turned off. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 3 light bulbs not working above the cook line grills and stove. Observed all sinks in facility pulling away from wall with no caulking, allowing water pooling, microbial growth, and potential pest harborage. Caulk these areas so it is smooth, intact, and easily cleanable.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed large cracks along cook line floor of kitchen and excessive floor damage around grease trap located in dish pit rendering floor not smooth and easily cleanable.
REPEAT -1- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles.
Observed 1 ventilation hood missing at time of inspection directly above grill. -0- |