| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P ***Raw eggs were being stored over sauces in the make top reach-in cooler. CDI: Rearranged to obtain proper storage order. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***In the walk-in cooler: roast in a deep, metal pan with foil over it was cooling; bbq shoulder halves on sheet pans on a speed rack were cooling; chili in a deep, plastic tub was cooling uncovered; chicken broth in a deep, plastic tub with a lid was cooling; pulled chicken in a deep, metal pan with foil over it was cooling. Per the cooling calculations, the roast, bbq, chili, chicken broth and chicken are not cooling at a rapid enough rate of speed. CDI: The roast, chili and chicken broth tubs were uncovered and placed in the 2-door reach-in freezer to continue cooling. The bbq was broken down into smaller chunks to continue cooling. The covering was removed from the chicken and then placed on ice to continue cooling. Proper cooling methods were also discussed with the PIC. By the end of the inspection, all items were cooling. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P ***In the 2-door reach-in cooler near the kitchen entry, a quart of gravy was date marked for 4/246. CDI: Gravy was voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Store toxic materials to avoid contamination of food and food contact surfaces. P ***In the back storage room, hand sanitizer was being stored over boxes of drink syrups. CDI: Hand sanitizer relocated to avoid potential contamination. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf ***In the walk-in cooler: roast in a deep, metal pan with foil over it was cooling; bbq shoulder halves on sheet pans on a speed rack were cooling; chili in a deep, plastic tub was cooling uncovered; chicken broth in a deep, plastic tub with a lid was cooling; pulled chicken in a deep, metal pan with foil over it was cooling. Per the cooling calculations, the roast, bbq, chili, chicken broth and chicken are not cooling at a rapid enough rate of speed. CDI: The roast, chili and chicken broth tubs were uncovered and placed in the 2-door reach-in freezer to continue cooling. The bbq was broken down into smaller chunks to continue cooling. The covering was removed from the chicken and then placed on ice to continue cooling. Proper cooling methods were also discussed with the PIC. By the end of the inspection, all items were cooling. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. ***A plastic container without a handle was being stored in the chili in the walk-in cooler. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***The inside of the 2-door reach-in freezers and coolers throughout the facility have buildup and debris in them. The outsides of large equipment have build-up on them. The racks throughout the facility have build-up on them. The fan guards in the walk-in cooler and reach-in cooler have build-up on them. The walk-in cooler gasket has build-up. The inside of the hot hold cabinet have build-up in it. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. ***The dumpster is missing a drain plug. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***The walls, ceilings and floors throughout the facility have build-up on them. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. ***Personal items were being stored on the drink syrup boxes near the handwash sink. |