| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) Active managerial control must be demonstrated by PIC. Several risk factor violations were identified during today’s inspection. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) More education is needed for employees in terms of reportable illness knowledge . Establishment has a health policy however not all employees including the PIC are aware of the requirements to report/restrict/exclude. CDI- form 1-b provided and education |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee beverages stored throughout the kitchen. Beverage cups without lid or label were stored directly on food prep surfaces or above cutting/prep surfaces. Employee Bowls/food plates stored on expo shelves and beside clean dish storage. Employees must not eat or drink in areas where food is prepared, food and drink should be stored in designated locations where they cannot pose a contamination risk to the food or food equipment surrounding it. CDI- relocated. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sinks to be used for only handwashing. PIC used handwashing sinks to dump sanitizer bucket. - discontinue practice. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Raw shell eggs stored above RTE products in the WIC. Raw Tuna stored directly above RTF sauces in the salad cold prep unit. Foods should be stored according to their final cook temperature with RTE products always above raw. CDI- PIC corrected storage order. REPEAT. |
|
19
|
0
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Foods intended for hot holding must be reheated to 165 within 2 hours before they can be stored in hot holding equipment at 135F. Meatloaf, mashed potatoes and various other containers of food were not reheated throughly in the oven prior to storing in the hot hold cabinet.
CDI- reheated to 165f. VR to witness continued compliance |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot foods must be held at 135°F or above.
Pan of green beans stored under the expo shelf heat lamp at 91 degrees. CDI- discarded |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Several containers of TCS foods were stored in melted ice baths at the cook line. PIC replenished ice baths. Due to the extreme heat in the kitchen all TCS food items shall be placed on ice allowed to drain or in refrigeration units. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) TCS foods held more than 24 hrs. must be date marked. Several foods located in the walk in cooler and the cold prep units on the cook line were stored for several days without date marks. TCS foods can be held for a maximum of 7 days including the date of make. (Tomatoes, ham, grits, and pork belly were not date labeled CDI - dated. VR to verify compliance. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Chemicals must be stored where they cannot pose a contamination risk to food or surrounding food prep equipment. Unlabeled bucket of wiping cloths soaking in degreaser stored directly on food prep top and over take out trays. CDI- relocated VR for continued compliance |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf) Only a Meat thermometer was available at the time of inspection- This thermometer is only able to read temperatures of 90F and hotter. Establishment must acquire thin-probe thermometers capable of testing BOTH cold and hot foods. VR |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
4-803.11 Storage of Soiled Linens (C) Heavily soiled wet linens scattered throughout the establishment. Soiled linens shall be stored in a designated location in a manner that prevents contamination to food/food prep surfaces and other equipment. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Prewash sink prior to dishwasher has a slow leak. Repair is needed . VR |