| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C no certified food protection manager present during the inspection. At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P observed raw meat patties stord above already cooked, READY-TO-EAT foods, in the walk-in cooler. CORRECTED DURING INSPECTION (CDI)-raw meats were moved to the bottom shelf racks. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from cooked READY-TO-EAT FOODS. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P observed a few dishes, and food containers still soiled with food residues, when they are supposed to be clean. CDI-all items were put at the dish machine to be rewashed. EQUIPMENT FOOD CONTACT SURFACES and UTENSILS shall be cleaned to sight and touch. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed egg/sausage/hashbrown mixed hot held at 122F. CDI-food item was discarded. POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be hot held at 135F or more. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed 4 pieces of raw burger patties above 45F inside grill prep cooler. Also observed cut lettuce, sliced tomato, butter, and salsa measured above 45F inside DT1 prep cooler. CDI-all food items were discarded. POTENTIALLY HAZARDOUYS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) shall be cold held at 45F or less. (Refer to NOTICE ABOVE TEMPERATURE OBSERVATIONS ON PAGE 2 FOR NEW COLD HOLD TEMPERATURES FOR 2019). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF observed the top of DT1 prep cooler not being able to keep food items at 45F or less. Recommend repairing. VERIFICATION IS REQUIRED IN 10 DAYS. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures at 45F or less for cold holding. (Refer to NOTICE ABOVE TEMPERATURE OBSERVATIONS ON PAGE 2 FOR NEW COLD HOLD TEMPERATURES FOR 2019). |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C observed some clean metal food containers, but still wet, stacked on top each other. After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining to prevent microbial growth. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C observed ice build up on the back of small prep cooler, where eggs are held, and large prep cooler by drive-thru window. Recommend repair to remove all ice residues since this may prevent coolers from working properly. EQUIPMENT shall be maintained in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C observed build up of food residues, grease and debris under grill on cook line. Also observed build up of food residues inside 1-door reach in ice cream freezer. Observed dust build up on fan covers inside grill prep cooler by register, and build up of debris and residues on floor of walk-in freezer, and on raw meat's shelf racks inside walk-in cooler. REPEAT ITEM. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C observed heavy build up of food debris and residues on the floor, under equipments, throughout the front cooking area. Recommend cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |