| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf Foodborne illness risk factor violations observed today. These were corrected during inspection.
REPEAT |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)
Make sure employee's are not storing drinks above any food or food prep surface. Observed drink stored on food prep surface , Make sure employee's are drinking from closed container with lid and straw. Do not store drinks on prep sink drain boards. Do not store on prep surfaces. Store drinks on lower shelving away from food and food contact items. Drink moved during inspection. |
|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
Observed food employee begin to don new gloves without washing hands. Food employee washed hands as corrective action.
2-301.14; Priority; Hands must be washed following potential contamination from contacting unwashed skin, after using the toilet room, after caring for or handling SERVICE ANIMALS or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, after handling soiled EQUIPMENT or UTENSILS, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw FOOD and working with READY-TO-EAT FOOD, before donning gloves for working with FOOD, and after engaging in other activities that contaminate the hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Chlorine sanitizer in dishmachine was <50ppm. Sanitizer primed during inspection and sanitizer was 50ppm. Before washing dishes in dishmachine use test strips to ensure dishmachine is sanitizing properly. Dishes recently washed were run back through dishmachine. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. Cooked tenderloin and steak sitting in fryer basket were <135F. Both cooked ~20 minutes earlier per PIC. Steak refried to 165F + during inspection and tenderloin was placed on ice to cool down. |
|
22
|
1.50
|
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)
All TCS food shall be maintained with a temperature of 41F or below. Observed cold slaw in ice bath with a temperature of 45F. Make sure employee’s are making ice bath correctly.
Tomatoes on ice also were 45F. More ice placed around containers as corrective action. Ice was only on the bottom of pans. Make sure ice completely surrounds containers. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. TPHC is being used for dice tomatoes, slice cheese, eggs, grated cheese. No time placed on these items. Time placed on foods during inspection as corrective action. Foods recently placed out per PIC. Ensure employees are following facility's procedure for time as public health control.
REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. EHS observed raw fish and shrimp inside of prep sink submerge. Make sure that employee’s are running cold water less than 70F overtop of the foods while thawing (during the summer water is >70F coming from tap). Recommend thawing under refrigeration. Fish and shrimp placed in walk-in cooler. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed metal pans and glasses that were stacked wet. Allow to air-dry before stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair loose toilet seat in women's restroom.
4-101.11 Multi-use finish must be smooth, easily cleanable surface. Meat tenderizer was in poor repair. Discarded during inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. Detailed cleaning is needed of equipment throughout facility, including but not limited to: doors, door handles of equipment, gaskets of equipment, carts, shelving, fryer cabinets, steam tables, around hinges of equipment, interior of equipment, etc. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). Detailed cleaning is needed of floors throughout facility. Detailed cleaning is needed beneath, behind equipment and in hard to reach areas. Detailed cleaning is needed beneath shelving in dry storage. Detailed cleaning is needed of walk-in cooler and freezer floors. |