| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Shellstock, Maintain Identification (Pf) Observed shellstock stored in walk in cooler without a tag being maintained with the product. Also observed multiple shellstock tags stored without a date of last sell and not in chronological order. Retain the tag on the bag of shellshock until empty. Record the date on the tag when the last shellshock from the container is used. Store tags in chronological order for 90 days. CDI PIC placed tag with product in walk in cooler. |
|
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) Utensils (pans, plastic containers, and plates) were observed in clean storage with food debris and date marking sticker residue. All utensils and food contact surfaces must be clean to sight and touch. CDI the utensils were sent to dish area to be rewashed and sanitized by the PIC. Food Improvement observed.
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils Frequency. Ice machine soiled with microbial growth. Observed microbial growth on the interior of the rear ice machine. Ice machine shall be cleaned at a frequency to prevent microbial build up. CDI the PIC voluntarily shut the ice machine down and instructed staff to clean it during this inspection. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 Raw animal foods cooked in a non-continuous cooking process shall be prepared and stored according to written procedures approved by the regulatory authority and maintained in the food establishment. (Pf) Observed par cooked chicken in refrigeration unit. Written procedure not on file with local hd. Written procedures must be submitted to and approved by NHC Env Health and a copy of approved procedure must be kept on site at facility for review. Discussed process with PIC. Chicken is cooked to approximately 155 F (350 for 25 minutes,) quickly cooled on racks in wic to 41 F, date marked and held at 41 F or below until fully cooked (with in 7 days including prep day). CDI PIC to submit process in writing. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41°F or less. (P) Large plastic container of cooked potatoes (66 F, dated 5-10-26) was observed off temperature in the walk in cooler. Observed sliced deli meats turkey (51 F) and roast beef (50 F) in the rear 2 door reach in cooler. All food items being held cold must be held at or below 41 F. PIC was unsure how long potatoes were out of refrigeration during breakfast prep. This was the only item observed off temperature in the walk in cooler. CDI PIC voluntarily discarded the potatoes and placed all sealed deli products in the wail in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Observed a pan cooked chicken (dated 4-23-26) the in reach in cooler on the left end of the cook line beyond the discard date. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI PIC voluntarily discarded chicken. Repeat violation, improvement observed |
|
32
|
2
|
Variance obtained for specialized processing methods |
Yes |
Yes
|
No |
8-103.11 Provide the required information to obtain a variance from the regulatory authority. (Pf) Observed a large bin of commercially cured pancetta in vacuum sealed bags (vac sealed onsite) with date marks ranging from 2-3-26 to 4-5-26. Per the PIC the pancetta trimmings are sealed and frozen then thawed and used for stock. This process requires a locally approved HACCP plan. CDI PIC voluntarily discarded all of the vacuum sealed pancetta and agreed to stop this process. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Observed a thick portion or sausage gravy with a tight fitting cover, wrapped sandwiches stacked on a metal pan and turkey wraps stacked in a metal pan in the walk in freezer in the cooling process. These are not an approved cooling methods. Place items in the cooling process on top shelves with out lids or loosely covered to allow for air flow around the product and stir often to ensure proper cooling, and place items like sandwiches and wraps in a single layer on large pans on top shelves to allow for maximum air flow around the product when cooling. CDP PIC vented and stirred the gravy and placed the sandwiches and wraps in a single layer on a pans on the speed rack. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wet wiping cloths must be stored in a sanitizer solution of proper concentration (50-200 ppm for chlorine/150-400 ppm for quat). Observed wiping clothes in buckets with sanitizer strength below 150 ppm quat. When storing wiping clothes in the sanitizer solution it's strength must be maintained between 150 and 400 ppm quat. CDI PIC switched to Chlorine sanitizer 100 ppm in sanitizer buckets. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean utensils were observed stored in dirty storage bins. Clean storage bins as needed to prevent build up of debris and prevent contamination of clean utensils. CDI PIC sent bins and utensils back to dish area for rewashing.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed debris from towel drying in several pans. All utensils must be air dried. PIC utensils sent back to dish for reprocessing and PIC disc issue with staff during inspection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed ambient air temp of rear reach in cooler at 42 F (all TCS foods moved to walk in cooler). Have the unit checked and repaired. Cover or remove the electrical panels below the steam tables. Replace the damaged door daskets on the reach in work top cooler and the single door flip top (left end facing expo line) on the cook line. Replace damaged handle on the hot hold unit. Repair or replace the non working chef base (cooler drawers) in the rear cook line. Repair the large condensate leak in the rear walk in freezer. Accumulation of frozen condensate was observed on cased foods, but not on open products (products did not appear contaminated). EHS recommends that the condensate leak be corrected to avoid cross contamination of food products. Improvement observed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc. Observed small leak below the 3 comp sink (center vat). Repair the leak. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Repair cracked / damaged floor, wall and baseboard tiles and grout through out the facility. Raise the plumbing below the prerinse sink and dish machine using approvable stands or hangers for cleaning as required. Replace all non working light bulbs. Observed water leaking from ceiling tiles adjacent to the central prep area (did not impact food prep zones during prep). Maintenance was notified, plastic barriers were erected in the kitchen around the affected area. Food service was suspended and the origin of the leaks were found. Per PIC all repair work will be suspended during dinner service and no breakfast service tomorrow morning. Repair will be made after hours tonight and tomorrow morning. EHS will revisit the facility to reaccess the situation as necessary. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee belongings beverage observed on top shelf in dry goods area above food items employee belongings (2 cell phones) were observed food prep surfaces. Store employee items in approved locations on lower shelves to prevent cross contamination of utensils and for for sale. CDI all items were moved to approved storage locations. |