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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection 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. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of slicer, chopper cover, scoop and container with food residue in storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The liners were sent to the dish area to correct the violation.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C -- Observed mold build up nside the back ice machine bin. Follow manufacturer’s instructions to clean and sanitize at a frequency to preclude the accumulation of soil and mold. REPEAT
4-602.12 Cooking and Baking Equipment - C -- Observed food residue on sub baking liners in clean storage. All food contact surfaces of baking equipment such as liners and trays must be cleaned at least every 24 hours. The liners were placed at the dish sink to be cleaned to correct the violation. |
|
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 -- Observed several containers of TCS foods stored on the main line and slicer reach in at 45-50°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The foods were voluntarily discarded or relocated to a properly operating unit and the employees educated to correct the violation. Items placed on main line on a TPHC until the unit can be repaired. PIC will use a log to keep track of times for food items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed recently sliced turkey and ham being stored in deep containers and tightly covered while cooling in the slicer reach in. The following are effective means to properly cool food: (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, or (7) Other effective methods. 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 deli meat was uncovered, and placed in walk-in cooler to correct the violation.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the main make line and slicer two door not operating according to manufacturer's specifications. The facility is currently storing food and working out of the make line with food being stored above 41°F. 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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed a box of chicken on the floor in the walk-in freezer. Store food at least 6 inches above the floor.
3-307.11 Miscellaneous Sources of Contamination - C -- Observed a 6 in sub bread being stored in direct contact with writing pen on main make line (bread sitting on top of pen and order sheet). Do not store ready to eat food items in direct contact with un-sanitized surfaces. 0 PTS |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- REPEAT- Observed knives stored on the make line in dirty water. (Intended to be sanitizer, however, tested below 150 ppm) During pauses in food preparation or dispensing, these utensils shall be stored in a container of water that maintains a temperature of at least 135°F, stored in running water strong enough to rinse the food from the utensils to the drain, and the container is cleaned at least daily; or other approved between-use utensils storage method. EHS recommends not using the current sanitizer method and clean/sanitize "in use" utensils every four hours on the make line. Water was discarded for correction. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed clean utensils stored in dirty container on make line. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. 0 PTS |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty table bottoms through out as well as areas of rust in the walk in cooler on walls and floor. Walk in cooler curtains broken/damaged. I also observed areas of make line and drive thru make line freezing. White two door out, main left make line and slicer two door running between 45-50°F. Service these units. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPEAT
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed a knife with duct tape on the handle. Utensils shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean outside/splash inside microwaves, to go/pick up shelving, white floor fan, on top of equipment, legs, front and sides, gaskets, inside units, around slicer, outside proofer/ovens and shelving through out. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair rough and bumpy caulking behind drive thru. Repair the small area of missing wall paper by drive thru window. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls under and behind equipment, corners, back storage area, floor drains and under the three comp sink. Clean the floor drains where build up is present. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair floor drain covers where broken or cracked. Physical facilities shall be maintained in good repair. REPEAT |
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