| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) (Pf)
There were multiple food safety rules that were not met during the inspection. Person In Charge Duties - PIC shall ensure rules in the code for food safety and handling are met. CDI, all the rules were explained to the PIC and the ones that could be corrected were during the inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
Observed no certified food protection manager available during inspection. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Serve safe may be taken online at servsafe.com |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed employee enter the kitchen and go from touching a broom to washing dishes without washing hands.
2-301.14 When to Wash-FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI, the PIC was made aware and explained the requirement to the employee. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed a pitcher of ice water on the counter top the first time washing hands. Upon returning to the handsink, ice was observed in front handsink. A HANDWASHING SINK may not be used for purposes other than handwashing. CDI, the requirement was explained to the PIC who then shared that information with the employees. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Observed raw shrimp stored on the top shelf above other items such as in the walkin cooler. FOOD shall be protected from cross contamination by separating types of raw animal FOODS from each other during storage, preparation, holding, and by separating fruits and vegetables, before they are washed. CDI, the PIC rearranged the foods in the freezer to the correct storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - REPEAT
Observed food debris on dishes stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI, the dishes were moved to the dish sink to be washed. Points kept at half points for improvement. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Observed mashed potatoes that had been in the cooler since the previous evening in a deep container and was observed at 49F.
3-501.14 Cooling- (A) Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI, the PIC voluntarily discarded the potatoes. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
TCS foods in the vegetable flip top and the meat reachin were observed above 41F. The A/C was malfunctioning in the kitchen and they were awaiting repair. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. The PIC removed the foods from the coolers and put them in the walkin cooler. A verification visit will be preformed for this within 3 days. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
There was spinach dip observed dated with an 8 day discard date. Buttermilk in the reachin with no date. Buffalo chicken dip dated 6/1 from the freezer without a thaw date. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). CDI, the PIC updated the dates and added dates to the foods. |
|
25
|
1
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
There was no consumer advisory on the menu and the PIC stated that burgers and salmon were allowed to be under cooked. The other side of the menu had asterisks next to foods allowed to be undercooked but they led to information pertaining to food offerings. Consumer Advisory (A)If an animal FOOD is sold raw, undercooked, the PERMIT HOLDER shall inform the CONSUMER of the risk associated with the consumption of that food by way of posting a DISCLOSURE and a REMINDER. DISCLOSURES shall include a description of the animal derived FOOD such as “RAW EGG ceasar salad dressing” or” “Hamburgers cooked to order” . The DISCLOSURE shall also include an asterisks beside the food to tie it to the REMINDER. The REMINDER shall notify the consumer of the risks associated with the undercooked or uncooked FOOD. The following REMINDER verbiage is acceptable: Regarding the safety of these items, written information is available upon request. Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness. Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness, especially if you have certain medical conditions. EHS will return within 10 days to verify a consumer advisory has been added. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Observed mashed potatoes that had been in the cooler since the previous evening in a deep container and was observed at 49F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (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 CDI - Container vented in walk in cooler and chicken on the stove moved to flip top cooler to continue cooling. CDI, the PIC discarded the potatoes. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Observed food storage containers stacked still wet. Air dry equipment and utensils after cleaning and sanitizing.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
There were clean dishes stored in the dry storage area with crumbs observed in the bottom of the bins they were stored in. Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT
The prep cooler was not holding foods at the correct temperature. Equipment shall be maintained in good repair.
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
There were multiple food storage containers that had cracks at the bottoms. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. CDI, the containers were voluntarily discarded during the inspection. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The quat and chlorine test strips were out of date. The PIC had some replacement chlorine test strips but not quat test strips. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI, a small amount of test strips were provided to the PIC until the owner could bring more. |
|
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)
Observed cleaning needed of the gaskets on the low reach in coolers and the cold drawers and greasy buildup on the lower prep shelf. There was food debris in the bottom of the reachin freezer. Non-food contact surfaces and utensils shall be clean to sight and touch. Clean gaskets and equipement. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
There were holes in the walls in the mop room and above the prep sink. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
The ceiling were the reachin coolers are had the holes filled but they were not smoothed and the ceiling had not been painted. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
There was dusty buildup on the ceiling tiles and the vents in the kitchen. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |