| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
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. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed various plastic containers contaminated with sticker residue in clean storage. 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. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P -- Observed gravy cooked the previous day, cooling in the reach-in, stored above 41°F. TCS foods shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less The gravy was voluntarily discarded 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 pizzas stored in the grab and go warmer 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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition - P -- Observed turkey, bologna and ground steak stored past the discard date in the reach-in cooler. TCS foods may only be held a total of 7 days including the prep/open date. The person in charge voluntarily discarded to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed gravy stored in a deep container and tightly covered while cooling in the walk-in cooler. 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. The gravy was discarded for correction. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P -- Observed corn dogs, wings and okra stored in open containers inside a grab and go warmer in the customer area. Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. The trays were discarded for correction. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed a bowl without handles stored in direct contact with ground steak. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall have a handles that are stored in the food with their handles above the top of the food and the container, or other approved between-use utensils storage method. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic blender and food processor intended for household use only stored in the kitchen. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Observed grease, dust, and crumbs on tops of equipment and shelving. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface - C -- The large dumpster has been moved off the asphalt. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Move the dumpster to an approved surface. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Replace cracked tiles in the kitchen. Fill in holes in the FRP board behind 3 compartment with rivets or a cleanable filling. Physical facilities shall be maintained in good repair. |