| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There was no one present who had a food safety manager certification that was current. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. #1 was marked in due to the person in charge being able to demonstrate food safety knowledge. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Handwashing Sinks, Installation (C) Handwashing sink in the coffee area only reached 63 degrees F.
(A) A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Plumber is scheduled to come today, however this was a repeat violation from last inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) In the walk in cooler, there was raw sausage stored above cooked chicken on the speed rack and there was raw shrimp burger stored above cooked potatoes. On the speed rack in the kitchen, there were raw shell eggs stored above hashbrown and butter.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed
CDI - Foods were rearranged to the proper storage order during the inspection. |
|
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) Pico de gallo was on an ice bath at 56 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. CDI - The container of pico de gallo was surrounded completely by ice during the inspection. Points maintained at half today due to it only being one item that violated cold holding and it was not due to equipment issues like in the past. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). - REPEAT - Missing date marking for containers of food at the top of the flip top cooler (like cut tomatoes). These are not made daily and are taken from a bulk contianer in the walk in cooler. Transfer date to small containers before placing in a different unit. 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 - Food without date marking was date marked.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P). In the walk in cooler, tofu date was 3/12 and muffin mix (containing milk) date was 3/11.
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A);
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P)
CDI - Tofu and muffin mix were discarded by the person in charge.
Also note, establishment is putting the prep date and discard date on items which is a good method, however the dates are allowing an 8 day hold time instead of a 7 day hold time. Make sure to include the prep date as Day 1 when calculating discard date. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Shrimp was being thawed in stagnant water. TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less. (C)
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. Pf(C) As part of a cooking process if the FOOD that is frozen is:
(1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12, (Pf)
(2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; (Pf)
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (C)
CDI - Cold water was turned on trickling over the shrimp. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C). Threshold at the exit door was missing. Light can be seen at the bottom of the back door in the kitchen.
(A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Observed boxes of single service items stored on the floor in storage room outside. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) The gasket is torn on the 1 door True glass door cooler and on both doors of the left flip top cooler. There is damaged cabinetry in the coffee area and under the drink station. All equipment shall be in good repair.
4-101.19 Nonfood-Contact Surfaces (C) There is raw wood under the large standing mixer. Seal wood or replace with a smooth and easily cleanable material. Remove shipping tape from the ice machine. NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.11 Backflow Prevention (P) Plastic bag was attached to the bottom of the drain from the warewash sink to the floor drain, which got rid of the air gap between the two. Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. CDI - Plastic bag was removed and there is now an air gap. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing Premises, Structures, Attachments, and Fixtures Methods (C). Observed a crack in the floor at the mop sink area.
Physical facility shall be maintained in good repair to prevent accumulation of dirt, moisture, and debris and to allow for effective cleaning. |