| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Carton of shell eggs stored above ready to eat salad bar items in 2 door reach in cooler. Cartons of shell eggs stored on bottom trays below whole, raw chickens inside rolling cart in dairy walk in cooler. All foods shall be stored according to final internal cooking temperatures. Ready to eat foods shall be on the highest possible shelf. PIC stated shell eggs are used for single fried eggs; liquid pasteurized eggs are used for scrambled eggs. Shell eggs for individual service (single fried egg) shall be cooked to 145 degrees F. PIC rearraged reach in cooler and rolling rack according to final internal cooking temperatures during inspection. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Soups in soup kettles out for service: chili with beans 96 degrees F and broccoli and cheese soup 118 degrees F. Soups are taken out of boxes and placed in hot holding cabinets for reheating, then placed in soup kettles. Hot holding cabinets are not designed to reheat, only hot hold foods. Mac & cheese goes through the same process. Mac & cheese bags were 99-103 degrees F in hot holding cabinets. Foods that are cold held, then reheated shall be done in a method to reach 165 degrees F. Chili was removed from soup kettle and reheated on stove to 174 degrees F. Broccoli and cheese soup was removed from kettle and reheated on stove to 169 degrees F. Mac & cheese was removed from bags and placed in microwave with milk to reheat at 171 degrees F. Another method needs to be used or reheating these types of foods.
Racks of ribs out of the oven ranged from 109-205 degrees F. Ribs are precooked, according to PIC. Ribs that are in the center of the pans are not reaching 165 degrees F. Educated staff and PIC on reheating temperatures and times. Employee removed ribs in the center of the pan into another pan to place back in oven to reheat. Reheat temperatures of ribs were 188-204 degrees F. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot holding TCS foods on grab and go hot holding unit were not being held at 135 degrees F or above. (see temperature chart) Temperatures were taken at grab & go unit twice: 10:20 am and 11:00 am. Temperatures of foods in compliance during first time, dropped 20 degrees. Foods not holding at 135 degrees F or above were discarded. EHS extensively talked to PIC about processes, flow of foods, using Time as a Public Health Control, etc. for foods at grab & go unit. TCS foods at grab & go hot holding unit must be maintained at 135 degrees or above. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 Cold holding TCS foods on salad bar ranged from 38-44 degrees F. Temperatures were taken at salad bar 3 different times during inspection: 10:30 am, 11:15 am, and 1:00 pm. Temperatures fluctuated during times temperatures were taken. All cold holding TCS foods shall be held at 41 degrees F below. EHS discussed different options extensively with PIC, such as temperature logs, processes, etc. TCS foods must maintain at 41 degrees F or below during all hours of operation at the salad bar. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Buckets of sanitizer stored directly beside opened single service, food products, and clean equipment. Toxic materials, including sanitizers, shall be stored away from opened single service, clean equipment and utensils, and food products to prevent contamination. PIC moved buckets away from these items. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Boxes containing quarts of frozen collards found sitting out at room temperature. PIC stated collards are thawed to prep for next day service. Foods that need to be thawed shall be thawed in refrigeration 41 degrees F or below; during the cooking process; in the microwave for immediate service; or under cold running water, not to exceed 70 degrees F. Collards were placed in walk in cooler. Collards were still frozen when placed in cooler. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Several wet wiping towels found stacked inside bucket. Towels were not completely submerged in sanitizer. Wet wiping cloths shall stay completely submerged in sanitizer at its correct concentration. Dish detergent stored in sanitizer bucket today with wet wiping towels. Wet wiping towels shall be stored in sanitizer only. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gasket on hot holding cabinet by fryer. Repair/replace grab & go hot holding unit that is not maintaining food at 135 degrees F or above. Continue replacing gaskets on equipment where needed.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. White prep boards located in salad prep area are heavily scored, and contain deep scratching due to continuous cutting. Replace or resurface boards. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed in all hot holding cabinets where food debris and grease have accumulated. Clean shelving under long prep table to remove food debris and food spills. Clean shelving and organize front counters and cabinets at front counter area. All nonfood contact items shall be kept clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Handwashing sink by front counter hot holding area needs to be cleaned. Toilet in men's restroom and women's restroom were very dirty today. PIC called to have cleaned and disinfected. Clean handwashing sinks in men's restroom. Handwashing sinks, toilets, and urinals shall be kept clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floor and wall cleaning needed throughout establishment. Wall cleaning needed especially where food prep and slicing occurs, such as salad bar prep room and on wall behind meat/cheese slicers. Floor cleaning needed behind and under all equipment and shelving. Food debris accumulating in areas where grout is missing. Floors, walls, and ceilings shall be kept clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Replace missing grout around floor tiles. Water and food debris is settling in these areas. Floors, walls, and ceilings shall be in good repair. |