| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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 having no violations of priority items during the inspection and 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. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P -- Observed an employee cutting lettuce without wearing gloves. Gloves shall be worn when handling ready-to-eat foods. The lettuce was re-washed and employee placed gloves on before handling the produce for correction. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one container of raw pork above ready-to-eat foods. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The raw pork was relocated below the foods to correct the violation. |
|
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 several containers of TCS foods stored in the reach in display cabinet below 135°F (see temperature observations). Store TCS foods at 135°F or above when hot holding. The foods were voluntarily discarded to correct the violation. I suggest adding TPHC (Time as a public health control) on food items that are hard to maintain temperature in the front display. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed milk, eggs, cottage cheese and ranch cups in the walk-unit that were holding above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The eggs were moved to the walk-in cooler and all other foods were discarded for correction. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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. The tomatoes were placed inside the reach-in cooler to correct the violation. |
|
47
|
0.50
|
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 a walk-in cooler running between 55-56°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. |
|
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 tape on the new reach in oven. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Remove the tape for cleaning purposes. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair the floor at the kitchen handsink area and entrance to the kitchen where tiles are cracked. Metal threshold going into the storage room is loose.Physical facilities shall be maintained in good repair. |