| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
No certified food protection manager available at beginning of inspection. One must be present during all hours of operation. A regional manager showed up during inspection and was knowledgeable with REHS’s questions and accompanied during last half of inspection.
2-102.12 (A) Certified Food Protection Manager (C) |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
Employee health policy not available during inspection. One was emailed to manager during inspection. One must be in place during for review.
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
Several instances where food employees would look at phones without washing hands, drinking from screw-top vinegars, or bounce between warewashing and food preparation. There were only two people in the kitchen and they were preparing for lunch service. Hands must be washed at required intervals. Verification visit to discuss handwashing leaded.
2-301.14 When to Wash (P) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Handwash sink by 2 door upright cooler did not have soap or paper towels available. Handsinks must be stocked at all times. Sink was replenished during inspection.
6-301.11 Provide soap for handwashing at each handsink. Pf
6-301.12 Hand Drying Provision (Pf) |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
Unwashed produce stored over ready to eat foods in walk in cooler. Keep unwashed produce stored below ready to eat foods.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Sanitizer measured zero ppm quaternary ammonia at 3 compartment sink. The bulk sanitizer bottle was almost empty, so it was tilted so that siphoning tube could work. Once re-activated, the sanitizer measured appropriately at 300ppm quaternary ammonia. / Approximate half dozen of dishes were removed from clean storage due to dried food debris on them to be rewashed during inspection. Utensils must be stored clean to sight and touch.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Scrambled eggs (92F) and pureed eggs (88F) in upright cooler cooling from breakfast. 40 minutes later scrambled eggs measured 79F and pureed eggs 76F. These did not cool rapidly enough to meet cooling parameters. The eggs were relocated to walk in freezer for rapid cooling and measured 45F after 20 minutes in the freezer.
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Large bag of salami, container of pepperoni, and small container of deli turkey were either not date marked or had date marks that exceed the +6 day maximum allowance after opening. All foods were voluntarily discarded.
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Cooling methods for eggs provided a .32 degree per minute rate that was not quite fast enough to meet the minimum .54 degrees per minute. This was due to the tight lid and tight plastic wrap on the containers. Small portions such as this should be able to cool fast enough if left uncovered during cooling process. Methods adjusted
3-501.15 Cooling Methods (Pf) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Small ceramic bowls and long-handled utensils stored in unclean containers. Keep bulk utensil containers clean before putting clean utensils inside them.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
Outside can wash drain was not working, but the drain was snaked and cleared to function during inspection.
5-402.13 Conveying Sewage (P) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Outside dumpster side door left open. Keep outside receptacle doors and lids closed when not in use.
5-501.113 Covering Receptacles (C) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
There are several holes in walls throughout kitchen that must be sealed. Floors at dish machine area had tiles removed after a plumbing repair and are not longer smooth and easily cleanable. Ceiling is peeling in the dish work room area and must be repaired.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |