| 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, the person-in-charge was not a food safety certified manager, 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. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Pf -- Observed a dirty pot in the handwash sink blocking access.. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The glasses were moved to correct the violation.
6-301.14 Handwashing Signage - C -- Handwash signs were not posted at the handwash sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed an uncovered container of cut lettuce in the prep unit reach in. Foods shall be kept covered when in storage to prevent contamination. I also observed several bags of raw frozen meats being stored above cooked frozen meats. In freezer storage, store raw chicken below ready-to-eat foods when not commercially sealed. The lettuce was covered and all items in freezer storage were re-arranged to correct the violation. REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed various plastic containers contaminated with sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. The containers were sent to the dish area to correct the violation. 0 PTS |
|
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 peppers and onions being stored on the flat top below 135°F for less than 2 hours on the stove top. Store TCS foods at 135°F or above when hot holding. The peppers and onions were reheated above 165°F to correct the violation. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed two containers of small individual cups of salsa that were being stored above the container fill line in the sandwich prep unit stored at 47°F. Store TCS foods at 41°F or below when cold holding. The top layer of salsa cups were discarded to correct the violation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed several bags of cooked meats that were previously frozen and then thawed with out a thaw date. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation and pull from freezer date was known, the foods were date marked to correct the violation. I spoke with PIC in depth about writing a freeze and thaw date as well as prep date on all frozen items. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed a container of cooked beef covered while cooling in the 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 beef was uncovered to correct the violation. REPEAT 0 PTS due to improvement |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- Observed a small sugar container that was not labeled. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. The sugar was labeled to correct the violation. 0 PTS |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed spoon handles stored in direct contact with ice in cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, or other approved between-use utensils storage method. 0 PTS |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C -- Observed a a slow drain in the handwash sink. A plumbing system shall be maintained in good repair. 0 PTS |