| 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 staff at time of inspection. REPEAT VIOLATION. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed molded block of white cheddar cheese in walk-in cooler. CDI: Education provided and PIC voluntarily discarded product. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed shellstock tags with no date of last sell. CDI: Education provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw beef stored above RTE sauces in meat walk-in cooler. CDI: Education provided and PIC rearranged storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed zester stored as clean on magnetic strip by salad make table soiled with food waste. Observed food chopper(robot coupe) stored as clean on prep table soiled with food waste. CDI: Education provided and items sent to be re-W/R/S. REPEAT VIOLATION. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed several TCS foods in steam wells reheating too slowly to meet reheating parameters. Products placed into units @1pm and @2:30 products between 63F-137F. See temp chart for details. CDI: Education provided and PIC moved products to stove for rapid reheating. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed blanched fries prepared 10/01/24 and cooled overnight in meat prep room not meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC voluntarily discarded product. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed heavy whipping cream being held above 41F in wait station reach-in cooler. Observed prime rib and shrimp being held above 41F in meat prep room. Meat prep room temperature not low enough to facilitate cold holding. CDI: PIC voluntarily discarded product. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed romaine lettuce with prep date of 09.24.24. Observed heavy whipping cream in wait station reach-in cooler with no prep date. CDI: PIC voluntarily discarded product. |
|
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 blanched fries cooled overnight on speed rack in meat prep room. Meat prep room temperature not low enough to facilitate cooling. EHS recommended use of walk-in coolers for cooling product. CDI: Education provided and PIC voluntarily discarded product. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed tuna thawing in refrigeration in sealed ROP packaging. CDI: Education provided. Going forward, ROP product needs to be removed from packaging prior to thawing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed QAC dispenser in poor repair. Observed rusted shelving in walk-in coolers(main and meat). |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed light to moderate black buildup on gaskets. Observed buildup on fan covers in meat walk-in cooler. REPEAT VIOLATION. |