| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager. ***There was no certified food protection manager available during the inspection. CDI, PIC answered the 17 questions correctly. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. ***During inspection there was no CFPM available. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. ***Employee water bottles were stored on the flip top unit and above food in the flip top reach-in. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P ***In the flip to reach-in raw egg (french toast batter) was stored above pancake batter. In the flip top reach-in, raw steak was stored above corn beef hash. CDI, items were moved in order to obtain proper storage order. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***Peeled boiled eggs from the previous day were 51F in the flip top reach-in. CDI, PIC voluntarily discarded the eggs. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***Fries in the flip top reach-in were 50F. Hash browns in the grill drawer unit were 60F. CDI, PIC voluntarily discarded fries and hash browns. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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 ***Peeled boiled eggs in the flip top reach-in were 51F. CDI, PIC voluntarily discarded eggs. Recommended cooling boiled eggs in an ice bath/ freezer. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. ***Observed multiple flies throughout establishment. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. ***Observed multiple working containers without lids. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. ***Observed all employees handling food with no hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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. ***Multiple knives at the breading station are stored on soiled cardboard. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***Two lights above the grill/fryer are burnt out. Observed multiple racks rusting throughout establishment. The gaskets on the flip top unit are ripped. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. ***Observed build up on the walk-in cooler fan guards. The flip top reach-in has some residue. Cardboard is being used on racks through the establishment on the racks and on the floors, which is not easily cleanable. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***Observed a multiple chipped floor tiles in the kitchen. Multiple ceiling tiles are soiled. The hand washing sink at the dish washing area needs to be recaulked.
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. ***Please remove unused/broken equipment from establishment inside and outside. |