| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no one present during inspection that is certified as a food protection manager. |
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
No |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks sitting on prep top unit counter. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several metal/plastic containers and bar glasses soiled with debris but stored as clean. CDI - Items sent back for rewashing. |
| 18 |
0 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large plastic container of Hawaiian salad drop only 3 degrees in 40 minutes, at a rate of 0.075 degrees per minute. Items cooling from room temperature should be cooling at 0.12 degrees per minute. CDI - Item was portioned out into 3 smaller containers and placed in ice bath. Item cooled down to 41 in a few minutes. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS items in prep unit closest to handsink maintaining temperatures between 55F-60F. See chart above. Facility has had several problems with the same unit in past inspections. CDI - All items placed on TPHC. PIC called repair person for units.
***NOTE*** Facility has been issued an ITS for cold holding. This is the 4th consecutive cold holding violation. EHS will be making a visit to check on unit within 10 days. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cut lettuce, chicken salad, sausage patties, and opened gallon of milk without datemarking. CDI - Lettuce was voluntarily discarded; other items were properly labeled.
3-501.18 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 Observed spring mix with old label still on container (9/26-9/29), sausage patties dated 10/6-10/16, turkey dated 10/9-10/16, and sausage bits, cut tomatoes, turkey bacon, shrimp all dated 10/9-10/14. Today is 10/8. CDI - All labels were corrected. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 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 Observed large plastic container of Hawaiian salad cooling in bulk and covered. CDI - Item was uncovered, portioned out into 3 small containers, and placed in ice bath. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
Yes |
Yes |
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT. Observed 6 medium-sized cockroaches on kitchen walls, and 1 cockroach in dining area. CDI - Discussed with PIC that they need to increase the frequency of pest control visits and also do more detailed cleaning in kitchen. Please contact your pest control company and ask for extra service and treatment. Verification to be done by 10/17/19 to check on roaches in facility. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed detailed cleaning needing to be done all throughout the kitchen (ALL equipment). Also cleaning needed in cup drawers at server station. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in back area of kitchen.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needing to be done on floors, walls, and ceilings all throughout kitchen. |