| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf ***Observed multiple priority/ priority foundation violations during inspection. CDI, violations were fixed during inspection. |
|
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 chicken in the flip top reach-in was stored above cooked steak and rice. Raw hamburger was stored on top of mozzarella in the 2-door reach-in. CDI, items were rearranged to obtain proper storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf ***Observed multiple dishes that were stored on the clean dish rack that were greasy to the touch and had old food residue on them. Observed containers with old food labels on them. CDI, containers were put at the 3-compartment sink to be washed, rinsed and sanitized.
4-602. 12 (B) - Cooking and Baking Equipment: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. ***The microwave had residue.
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required to avoid contamination. P ***Flour under the grill had not been sifted from the previous day. CDI, PIC voluntarily discarded flour. |
|
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 ***Steak in the flip top reach-in that PIC stated was cooked at 11:30am was 78F and it was currently 2:05pm. CDI, PIC reheated steak on grill to 202F to restarted cooling process. Steak was at 119F at 2:40pm, and at 2:50pm it was 87F. Cooling ratio needs to be at least .54 and it was cooling at rate of 3.2 which meets cooling ratio. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***White American cheese was 44F in flip top #2, turkey bacon was 46F in flip top and ham was 46F in flip top. CDI, White American was stored in plastic, and stacked over the chill line. Cheese was taken out of plastic, split in half and top half was placed in 2-door reach-in. When it was checked at 3:30pm it was 41F. Turkey bacon and ham were checked at 3:30pm. PIC stated employee had turned the unit off to clean it and the turkey bacon and ham were 51F. The unit was turned back on and the turkey bacon and ham were placed in the freezer, when they were checked at 3:52pm they were 39F. |
|
23
|
1.50
|
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 ***Hamburger topping was date marked 1/22, two of opened cans of chili had no date, marinara was date marked 2/25, two containers of ranch had no date, and mozzarella was date marked 2/12. CDI, PIC voluntarily discarded hamburger topping, two cans of chili, marinara and ranch. PIC stated marinara was made the previous day and it was properly date marked. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P ***Window cleaner was stored with buns. CDI, window cleaner was moved into chemical basket. |
|
33
|
0
|
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 ***Steak was cooling in flip top reach-in with the lid on. CDI, After cooking steak over 165F for not meeting cooling ratio and starting the cooling process over again, steak was cooled in the 2-door reach-in, on the top shelf without the lid to have better air flow to the product. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. ***Chicken was thawing in sitting water in the 2-door reach-in. CDI, chicken was moved to the prep sink to finish thawing. Thawing for raw chicken moving forward is moving from freezer to 2-door reach-in to avoid cross-contamination because there is only one prep sink. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. ***Observed multiple seasonings/spices not properly labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. ***Observed multiple flies in kitchen during inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 - Food Preparation: During preparation unpackaged food shall be protected from environmental sources of contamination. ***The paper towels for drying hands for hand washing was stored above an open bowl of garlic powder. Splash guard is needed between hand washing sink and prep area. |
|
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. ***Observed single use container stored in chicken wings. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***Observed multiple lights in the hood burnt out. The gasket on the hot hold unit is no longer in good repair.
4-101.11 - Characteristics: Containers used in direct contact with food shall be food grade. ***Opened mozzarella cheese is stored in grocery bag. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. ***Observed build up debris on the following surfaces: flip top reach-in, hood, racks through out the facility and the table the grill is stored on. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ***Observed a leak at the faucet at the 3-compartment sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. ***Observed multiple ceiling tiles no longer in good repair. |