| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one container of raw chicken stored above hot dogs in the tall reach in. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The hot dogs were discarded to correct the violation. REPEAT |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed ground steak being stored at 114°F in the steam unit. Store TCS foods at 135°F or above when hot holding. The ground steak was reheated to 181°F on flat top to correct the violation. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several TCS items and raw meats being stored at 45-55 °F. Store TCS foods at 41°F or below when cold holding. Since the MFU is operating only for an event these items were allowed to be cooled down with ice. The hot dogs and slaw were voluntarily discarded and all other items were placed on ice for the remainder of the event. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes cooling in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The tomatoes were placed on the top shelf of the reach in on ice to correct the violation.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the main prep unit and tall reach in not operating according to manufacturer's specifications. The facility is currently storing food and working out of the sandwich prep unit and reach in (only means of refrigeration) with food being stored on ice. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance. |
|
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 -- Observed a reach-in cooler and sandwich prep unit running between 45-55°F. Equipment shall be maintained in good repair in accordance with manufacturer's specifications. Service the unit. Until the reach-in is repaired or replaced all TCS foods shall be kept in other properly operating refrigeration and maintained 41°F and below. 0 PTS |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - Pf -- Observed an employee actively washing a bowl in wash water that was 94°F. The wash water shall be maintained at 110°F or above unless otherwise specified by the detergent manufacturer. The wash water was remade and bowl re-washed to correct the violation. 0 PTS |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed heavy build up in smoker (recently pulled bbq). Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT 0 PTS due to improvement |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Baseboard coming away from the wall near entrance. Physical facilities shall be maintained in good repair. REPEAT 0 PTS |