| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - You have 210 days from permit issuance to obtain certification. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P In house Employee Health policy was missing exposure criteria. It was also missing the 2nd Salmonella species (now the BIG 6). Left a copy of a Health Policy on site and went over in depth. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Left a copy of instructions on what to do in a vomiting or diarrheal event. Be sure to have this policy on site for future inspections. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands then turn faucet handles off without a barrier. He corrected this when inspector addressed.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle soiled equipment in the dish pit and then handle clean utensils. The PIC stopped him and directed him to the handwashing sink and explained he had to wash hands before touching clean utensils. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks.-Pf
The hand sink in back of the kitchen (only one for the prep area and the dish pit) was blocked by soiled utensils and had clean rags in the sink basin. All were moved so employees had access to this hand sink. |
|
21
|
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 bags of pork in the hot box below 135F. They were immediately pulled to be rapidly cooled down. They will be reheated to 165F before use. Hot box was turned up. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire fry cooler above 41F. Items were discarded except raw meats. All items were placed on a 4 hour hold time for the unit. Stickers placed on unit state all TCS items must be discarded after 4 hours.
The cold hold unit holding toppings was not properly functioning, holding foods above 41F. This unit was also placed on time. We reviewed the TCS items that needed to be discarded.
The walkin cooler was holding foods from 42F-54F. All items in the back of the cooler were the coldest. A large delivery came in at 11-11:30am and large amounts of preparation was conducted. After discussion with the PIC it was determined that the cooler door had been open for very long periods of time. Items were iced and came down to 41F within an approximate 4 hours. Return visit required due to cold hold issues.
Contact service provider to check the fry cooler and the large topping cooler. Change process or delivery schedule or prep schedule and keep door to walkin cooler closed. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Items in steam well were supposed to be on a 10 min timer but the timer was not being used. Fried fish, fried chicken tenders, and fried potatoes were discarded.
A new TPHC procedure was filled out during inspection and timer use began. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.12 Reduced Oxygen Packaging, Criteria - Facility uses cook-chill process for items. All items are removed from the bag within 48 hours except brisket. They keep this for 3 days. There was no brisket on site that had been held for more than 48 hours. Process must change and be provided in writing to the inspector to ensure compliance with this reduced oxygen packaging procedure that does not require a HACCP plan. Otherwise a completed HACCP plan shall be submitted for approval. |
|
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 large plastic containers of salsas that were cooling in an ice bath. They had not been stirred during the inspection so I directed them to stir so the product would properly cool. Cooling met the parameters with this intervention. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested. Separate to air dry. |