| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties-PF: Several priority and priority foundation items were out of compliance during the visit. The person in charge shall ensure that: (I) Employees are properly maintaining the temperatures of TCS foods during hot and cold holding through daily oversight of the employees’ routine monitoring of food temperatures; M) Except when approval is obtained from the regulatory authority as specified in 3-301.11(E), employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment M) Except when approval is obtained from the regulatory authority. CDI: All items were corrected during the visit |
|
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-PF: The PIC touched cooked chicken wings with the back of his hands/the PIC was observed contacting cut lettuce with his barehands. (C) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. CDI: Education was given and the wings were reheated to 215 F/the lettuce was discarded. |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food-P: Rotten and molding onions were observed in a yellow bin in the walk-in cooler. (A) A food that is unsafe, adulterated, or not honestly presented as specified under § 3-101.11 shall be discarded or reconditioned according to an approved procedure. CDI: The onions were discarded |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 Non-Continuous Cooking of Raw Animal Foods-P: The facility was observed par cooking without an approved written procedure. Raw animal foods that are cooked using a non-continuous cooking process shall be: (F) Prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority; (2) Are maintained in the food establishment and are available to the regulatory authority upon request. CDI: A proper par-cooking for was given to the PIC to fill out and get approved by the regulatory authority prior to beginning the process. The chicken wings were discarded. |
|
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: The following items measured at temperatures below 135 F: (expo steam well) beer cheese (109 F), marinara (108 F), cheddar cheese sauce (111 F), boneless wings (110 F), chicken wings (111 F-115 F). TCS food shall be maintained at a temperature of 135 F and above. CDI: The boneless wings, cheddar cheese sauce, and marinara sauce were discarded. The bone-in wings and beer cheese were placed in the units less than 2 hours prior and were reheated to temperatures surpassing 170 F. |
|
22
|
0
|
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: A box of raw chicken wings measured at 48 F sitting at the cook line. TCS food shall be maintained a temperature of 41 F or below. CDI: The PIC stated that the wings were out for 30 minutes. The wings were placed in the walk-in cooler to cool to 41 F. *left at zero points due to all other items being in compliance* |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-REPEAT-C: Tongs were stored on grease lines on the cook line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensils and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §§ 4-602.11 and 4-702.11 |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Adjustment -REPEAT-C: Continue replacing rusted equipment where needed including, shelves and tables. Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces -REPEAT-C: Cleaning is needed to/on the following: make-unit, reach-in cooler, fryers, fan in the walk-in cooler, ceiling in the walk-in cooler, back splash behind the fryers, and on all outer surfaces of equipment. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods-REPEAT-C. Regrout in between floor tiles throughout the facility/the ceiling beams are beginning to rust/ replace damaged ceiling tiles/seal holes in wall above back handwashing sink/replace broken wall strips/replace bowing FRP beside the 3-compartment sink/recaulk in between the floor tiles/replace missing floor tiles where floor damage occurred/reseal around metal wall strip/replace rusting vents. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions -REPEAT-C: Cleaning is needed to/on the following: floors, walls, floor drains, and ceilings throughout the facility. Physical facilities shall be cleaned as often as necessary to keep them clean. |