| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
A food employee was seen turning off the hand sink faucet handles with his hands after he had just washed them. Food employees shall clean their hands immediately before engaging in food preparation and after engaging in other activities that contaminate the hands. The REHS stopped the employee and had him rewash his hands during the inspection. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
The Quaternary Ammonium concentration of QUAT sanitizer solution being held inside of the 3-compartment sink was 150 ppm during today’s inspection. A chemical sanitizer solution used for a manual or mechanical operation shall be within the required concentration range to ensure that dishes and other food-contact surfaces are being effectively sanitized. For QUAT-based sanitizers, the required concentration range is 200 ppm to 400 ppm. The manager emptied the sanitizer out of the 3-compartment sink during the inspection. CDI
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
A couple of blue ceramic serving dishes had food debris/condensation on the inside of them. A couple of metal food containers also had some dried food debris on the inside of them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The REHS showed the manager the soiled dishes and placed them at the warewashing area for additional cleaning. CDI
4-602.12 Cooking and Baking Equipment (C)
The inside of the kitchen microwave (above the food prep units) had dried food residue on it. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's cleaning procedure. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Cooked prime rib and mashed potatoes (both prepared and placed into the walk-in cooler the previous night) were improperly cooled having temperatures of 46F and 42F, respectively. Cooked time/temperature control for safety foods shall be cooled with 2 hours from 135F to 70F and from 70F to 41F within an additional 4 hours (6 hours total). The kitchen manager voluntarily discarded the containers of prime rib and mashed potatoes during the inspection. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Cooked penne pasta and sliced tomatoes (both prepared the previous day) were not date marked while being stored inside of the kitchen’s food prep unit. Refrigerated, ready-to-eat, time/temperature control for safety foods that are prepared or opened (if packaged) and held over 24 hours at 41F shall be date marked with the date/day that the food is either to be discarded, sold, or consumed on the premises. This date is 6 days after the date that the food is prepared or opened. The kitchen manager labeled the containers of pasta and sliced tomatoes with the date that they were prepared during today’s inspection. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Effective cooling methods were not implemented when cooling cooked prime rib and mashed potatoes prepared the previous day. Cooling shall be accomplished within the required time and temperature frames by using effective methods such as:
1.) Placing the food in shallow pans,
2.) Separating the food into smaller thinner portions,
3.) Placing the foods into rapid cooling equipment (such as the reach-in freezer).
The REHS had an educational moment with the kitchen manager about effective cooling methods during today’s inspection. CDI |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Segregation and Locations - Distressed Merchandise (Pf)
A dented can of ketchup was being stored on the back dry storage racks intermingled with intact cans of food. Products that are held by the permit holder for credit, redemption, or return to the distributor (such as damaged, spoiled, or recalled products) shall be segregated and held in designated areas that are separate from food, equipment, utensils, and single-use items. The REHS showed the dented can of ketchup to the manager and placed it on top of a food prep table for the restaurant to return to the distributor. CDI |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Metal frying pans and other cooking pans are being stored on metal baking sheets that are soiled with food residue/splatter. Clean equipment and utensils shall be stored in a clean, dry location. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The mounted racks above the food prep sink (used for storing cleaning large cooking pots) are soiled with residue and need cleaning. The front and sides of the kitchens reach-in freezer units are also soiled and need cleaning. The metal racks mounted above the 3-compartment sink are either soiled or rusting and need cleaning as well. The blade of the kitchen’s large can opener was also soiled with food residue during today’s inspection. The top of the Turbo Fan oven is soiled with grease residue and also needs cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Some debris on the floor of the back dry storage room needs sweeping up. Some minor food splatter was also seen on the kitchen walls during the inspection. Physical facilities shall be cleaned at a frequency necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
Brighter lighting is needed beneath the kitchen’s hood system. The lighting at the flat top grill was 23 ft/c during today’s inspection. The lighting intensity shall be a minimum of 50 ft/c (foot-candles) above surfaces where employees work with food or with equipment/utensils used to prepare food.
6-305.11 Designation - Dressing Areas and Lockers (C)
Employee jackets were hanging from the back clean dishes rack during today’s inspection. Lockers or other suitable facilities shall be provided for the orderly storage of employees’ clothing and other possessions.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
An employee’s beverage mug was being stored on top of the beverage station counter during today’s inspection. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |