| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity-
Found two dented cans of hashbrown stored with other cans in good condition. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
CDI, PIC voluntarily discarded the cans in the moment |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Ready-to eat items stored underneath unwashed fruits and vegetables in the walk-in cooler. FOOD shall be protected from cross contamination by separating fruits and vegetables, before they are washed.
CDI, All unwashed fruits and vegetables were placed on the bottom shelf and all ready-to eat/ cheese were placed on the top shelf. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Several knives were stored on a knife rack with accumulated food debris. Additionally, black and pink buildup was observed on the ice machine chute in the server are. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, The ice machine chute was cleaned during the inspection. PIC will remove the knife rack from the wall at the end of the shift, however all knives were removed. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)
Facility was reheating in-house cheddar soup in the server steamwell; different part of the soup measured between 27-99, and 159F. TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment.
(B) TCS reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY , shall be heated to a temperature of at least 135F for hot holding.
(D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours.
CDI, The had been reheating for approximately an hour. The was put in a pot on the stove and reheated to 171F. |
|
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)
Observed a butter mixture containing unsalted butter and margarine stored on the server prep counter at 53F. Maintain all cold TCS foods at 41F or below
CDI, the butter mixture was out for approximately 45 minutes and placed back into the server reach-in to rapidly cool. |
|
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)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Observed cooked chicken stored in Eggbox #2 without a date mark indicating when it was prepared. Also noted halfa nd half in the server station lacking a date mark. In addition, an opened carton of chocolate milk was found with a 'Best By' date of March 08, but it had been opened on March 12.Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, yesterday's date was added to the cooked chicken, half-n-half and the chocolate milk was voluntarily discard |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-201.13 When a HACCP Plan is Required- REPEAT
Facility could not provide a variance for the 2-compartment sink. A VARIANCE is required: The REGULATORY AUTHORITY determines that a FOOD preparation or processing method requires a VARIANCE based on a plan submittal specified under 8-201.12, an inspectional finding, or a VARIANCE request.
CDI, Program specialist processes will follow up with the state for approval letter. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Boiled eggs was placed in the top portion of the flip top. The top portion of the flip top is not made to cool product but to maintain the temperature.Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(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
CDI, The boiled eggs was cooked approximately an hour and half ago and was placed in the low reach-in to rapidly cool. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C) REPEAT
The back door was observed opened during the inspection. Facility had placed a cloth in the door to keep the door prop open.
Back door was left opened during the inspection. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.
Keep the back door close when not in use or add a tight-fitting screen |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Sanitizer buckets was measured at 0ppm. Facility had switch sanitizer chemical with a prep made spray bottle of 'Rapid multi-surface disinfectant cleaner'. Facility also provided a 'Pink Dish Detergent'. PIC was able to later provided an old bottle quat sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a properly mixed sanitizer solution; and Laundered daily.
CDI, EHS explained to PIC that an approved sanitizer is required. The quat sanitizer and proper chlorine mix is recommended to clean all food contact surfaces. EHS assisted with mixing the quat sanitizer to the correct concentration |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables- C - REPEAT
Observed washed strawberries stored in its original containers at the make-line. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) REPEAT
Due to the switch in sanitizer chemical, facility could not provided test strip. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
CDI, EHS provided a lengthy strip |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 Backflow Prevention, Air Gap (P)
The pipe underneath the prep sink had fallen below the floor rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
CDI, Points will be assessed during the next inspection. Facility was aware of the pipe and had already contacted the plumber for repairs. The establishment recently had the floor done and the plumber will be back out within the next week |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
An employee's personal blender was stored next to clean dishes. Also noted, an employee's coffee cup and keys stored on dry goods. 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. |