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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. The certification of the person-in-charge expired November of 2023. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed raw pork tenderloin over fries, strawberries, and hashbrowns in the walk-in freezer. Arrange each type of food in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. The raw pork was moved to the bottom shelf to correct the violation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed unwashed tomatoes stored above ready-to-eat foods in the walk-in cooler. Keep unwashed produce below or otherwise away from any ready-to-eat foods. The tomatoes were moved below the ready-to-eat foods to correct the violation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed several uncovered containers of food in the walk-in cooler (desserts). Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
11/27/23: 3-403.11 Reheating for Hot Holding - P -- Observed several foods in the hot holding unit that were reading less than 135 degrees F. Given that the food was just reheated, it obviously did not reach 165°F, which is required for heating leftovers. Food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach at least 165°F for 15 seconds. All foods were reheated above 165 degrees F to correct the violation. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed eggs in the small reach-in cooler at 51 degrees F. They had just been left out for a short amount of time during a busy rush. Store TCS foods at 41°F or below when cold holding. The foods in the top of the prep unit were sitting improperly cooled this morning and/or removed from temperature control several times and the foods on the buffet were sat out at room temperature for an extended time while doing inventory in the walk-in cooler before placing on the buffet, which increased the temperature and could not cool properly. The eggs were cooling down in the reach-in cooler which is correcting the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Storage-First Aid Supplies - P -- (0 POINTS): Observed burn cream stored on top of a shelf above some single-service items. First aid supplies that are in a food establishment for the employees' use shall be properly labeled and located to prevent the contamination of food, equipment, utensils, linens, single-service and single-use articles. The burn cream was relocated to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed grits, home fries, eggs, and sausage cooling in deep plastic containers which were improperly covered. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The foods were placed in the walk-in cooler, uncovered, and placed on the top shelf of the walk-in cooler where they reached 70 degrees F before the 2-hour requirement was met to correct the violation.
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes and lettuce attempted to cool in the top of the prep unit and several foods left at room temperature in the kitchen for inventory attempted to cool on the buffet. Also, some temperatures of foods on the cold side of the buffet were reading 43-45 degrees F. According to the person-in-charge the person prepping them bring all of those foods out and transfers them to other pans which leads them foods to increase in temperature, which means the employee is using the buffet to cool the food back down. The top of a sandwich prep unit and the buffet are intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The foods were moved to the walk-in freezer to cool properly to correct the violation. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C -- Flies are becoming numerous in the kitchen. The premises shall be maintained free of insects, rodents, and other pests. Contact a licensed pest control operator to eliminate the flies.
6-202.15 Outer Openings, Protected - C -- The drive-thru window was left open at the beginning of the inspection. Keep all windows and doors closed when not in use to prevent insects or other pests from entering the facility. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- (0 POINTS): Observed a scoop stored with the handle in direct contact with cracker meal. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, cinnamon, or other non time/temperature control for safety (TCS) food. This was corrected by readjusting the scoop. |
|
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 - C -- Observed rusty shelves in the walk-in units. Also, there are some rusty areas inside of the prep unit. Also, the two-door reach-in freezer is not working. The reach-in freezer was not in operation, awaiting a new compressor. Observed damage on the counter in the wait station. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed heavily stained containers. Observed a pair of tongs with a flaking handle. Utensils shall be maintained in good repair. Replace all containers in bad repair and/or discolored.
4-501.12 Cutting Surfaces - C -- Observed deep cuts and stains on the cutting board of the sandwich prep unit. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic lemon juicer intended for household use only stored in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed grease, dust, and crumbs on tops of equipment, side of cooking equipment, shelves in refrigeration, shelves under tables, and inside refrigeration. Observed dirty foil on shelving. It's ok to use foil to cover shelving to help keep it clean, but it needs to be replaced often. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
**Some improvement seen here** |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113 Covering Receptacles - C -- (0 POINTS): The cardboard dumpster lids and the grease container were open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed. The lids were closed to correct the violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors underneath shelving and cooking equipment, sinks, and in the walk-in units. Clean the walls throughout, especially behind the cooking equipment. Clean the air return vents above the buffet. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- The flooring is buckling/broken underneath the grill equipment. The flooring is damaged around the new toilets in the restrooms. Some corners are damaged throughout the kitchen. Physical facilities shall be maintained in good repair.
**Some improvement seen here** |
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