| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager during inspection. Facility is not required to have a CFPM until 210 days after 5/21/2021. CFPM shall be onsite during inspections. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C Observed no handwashing signage at employee restroom area. CDI-EHS provided hand wash poster. Owner posted posters at all hand sinks.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen area handsink blocked by table. CDI-table removed. Keep all handsinks accessible at all times. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) During inspection EHS observe'/d two containers of what was described, by PIC, as non-continuous “par-cooking” of whole chicken wings and chicken wing sections. EHS was told that the chicken is cooked between 5-8 mins then removed from fryer and cooled in freezer then is cooked at customer order. Facility is not approved to do non-continuous cooking of chicken wings, philly steak, gyro meat, or any other TCS food items until they address their cooling equipment capacity issue (see violation #31) and go through plan review with MCHD.
EHS discussed using TPHC with cooked chicken wings and provided TPHC form to owner and PIC. Also, the philly steak will be held in low boy cooler and cooked to order. EHS will email owner TPHC form. 30-day ITS is being issued for permit violation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese (125F) and cooked spinach (130F) being hot held in hot box below 135F. Per food employee, both items were reheated to 165F and being hot held for 45 mins. CDI-PIC removed both food items and rapidly reheated both to over 177F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several individual containers of commercial Cole slaw and commercial potato salad stored in front area reach-in cooler holding above 41F. The ambient temperature was measured at 39F. Food employee stated all items were in unit since last night (5/26). CDI-PIC voluntarily discarded all items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Based on observation and discussing with staff the facility is cooling cooked chicken, cooked beef, and other TCS foods. The facility’s food permit prohibits them from cooling any food items due to the lack of a walk-in cooler and/or walk-in freezer. CDI-PIC and owner agreed to discontinue cooling any TCS foods and will submit plans for a walk-in cooler or freezer when they are able to. Owner will use TPHC for chicken wings only (see violation #16). EHS will email owner TPHC form. 30-day ITS is being issued for permit violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of oil and one bottle of water not labeled with the common name on grill line. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth sanitizer bucket with chlorine below 50 ppm. CDI-PIC added chlorine to bucket and raised the concentration to 100 ppm. Maintain concentration between 50-200 ppm. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of food containers and shopping bags stored directly on floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed front area display case with standing water. Contact service to repair or replace unit so that water is no longer standing in the unit. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips during inspection. CDI-Owner arrived after inspection and produced needed test strips which were in the kitchen. |
|
53
|
0
|
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 missing ceiling and exposed intake lines above grill area. Enclose exposed piping |