| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) - PIC Duties - Pf; Several priority violations noted during the inspection this evening.
A)Operations not conducted in home or room used for living/sleeping
B)Unnecessary PERSONS not in kitchen except for brief visits
C)All PERSONS in the kitchen comply with Food Code
D)EMPLOYEES wash hands
E)Food sources, temps, condition checked at delivery
F)Food delivered during non-operating hours put in protected, temp controlled storage
G)Proper cooking using calibrated & appropriate thermometers
H)Proper cooling, routine monitoring
I)Proper hot/cold holding temps, routine monitoring
J)Proper consumer advisory
K)Proper SANITIZING of EQUIPMENT/UTENSILS
L)Sign for clean TABLEWARE when returning to self-service areas
M)No bare hand contact on RTE FOOD without prior approval
N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness
O)EMPLOYEES informed of illness reporting requirements
P)Written procedures and plans are maintained and implemented when required
CDI- education given |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11(A); Employee personal food observed along the service line. Except when drinking from a closed beverage container, employees shall eat, drink, or use tobacco only in designated areas where the contamination of food, clean equipment and utensils can not result. CDI- employee discarded food |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to wash - Priority; Food employees observed completing several different tasks (picking items up off of the floor, wiping their face with a cloth, handling their clothes, etc.) Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals;
(D) Except after drinking from a closed beverage container in a manner that prevents contamination, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
CDI- education given and employees washed their hands.
2-301.15; Priority Foundation; Food employee observed washing their hands in the prep sink along the front service line. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep, dishwashing, or mop sinks. CDI- education given and employee washed their hands in the appropriate sink. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B); Priority; A server was observed handling bread with their bare hands after warming it in the oven. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval, food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI- education given, bread was voluntarily discarded and server utilized gloves. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A); Priority; Food employee observed completing several different tasks (wiping face with a cloth, handling seafood and then ready-to-eat foods, etc.) without changing gloves. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI- education given and employee washed hands and changed gloves. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A); Priority Foundation; [Repeat] A few metal pans and plates stored clean have leftover food debris on them. Dishes observed coming out of the dish machine soiled after being pre-cleaned and ran through twice. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Placed in dish washing area to be washed again. Have the dish machine serviced. *This has been a repeat item on the last 5 inspections* |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A); Priority; [Repeat] Sweet potato souffle mix prepared today at 3pm was observed holding in thick portions in the walk-in cooler at 84F at 7:30pm. Peppercorn sauce prepared at 2pm and holding in the walk-in cooler at 54F at 7:30pm and not cooling quickly enough. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sweet potatoes were voluntarily discarded and peppercorn sauce was broken down into shallow portions and placed on ice to rapidly cool for the remaining 20 mins of cooling time left. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) ; Priority; Several TCS items (see temperature chart) meant to be held hot observed sitting on the line without any temperature control for a period of more than 4 hours. TPHC procedures are also not in place. Except during preparation, cooking, or cooling, or when TPHC is used, TCS FOOD shall be maintained at 135°F or above, except that roasts may be held at 130°F or above. CDI- items were to be voluntarily discarded by the PIC. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Several TCS items (see temperature chart) meant to be held cold observed sitting on the line without any temperature control for a period of more than 4 hours. TPHC procedures are also not in place. A few more TCS items observed throughout different refrigeration units not holding at 41F or less. Maintain TCS foods in cold holding at 41F or less. CDI- food items on the front service line and anything above 45F were voluntarily discarded by the PIC all other items were cooled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Cooling Methods: A large tightly covered container of sweet potato souffle mix prepared this afternoon at around 3pm was still holding well above 70F as shown in above grid. Peppercorn sauce was also held in thick portions and holding at around 54F with 20 minutes remaining for proper cooling. Start Active Cooling methods for cooked TCS foods as soon as they cool to 135F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. CDI- sweet potatoes voluntarily discarded and peppercorn sauce was broken down into shallow portions and placed on ice to rapidly cool in time. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests; Several flies and fruit flies observed throughout the kitchen. The PREMISES shall be maintained free of insects, rodents, and other pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises ; Dried parsley observed on sheet tray uncovered in the dry storage room. A)Except as specified in par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Several food employees observed preparing foods without effective hair restraints or beard restraints. Except counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Cleaning needed of the wall under/behind dish area. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |