| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC on duty during inspection unaware of cold holding issues throughout units, hot holding violations, and food contact surface sanitizing violations. Person in charge should be actively monitoring and ensuring corrective actions. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on
inside shield of ice machine. Increase cleaning frequency. REPEAT.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish washer providing 0 ppm chlorine sanitizer. Owner made call to chemical company for maintenance. A verification visit required within 10 days of inspection. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and meatloaf in hot box holding below 135F. CDI - Placed on TPHC, employee wrote time stamps and placed on trays.
REPEAT. |
| 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 Observed ham, turkey, and roast beef in salad cooler holding above 41F. CDI - All meat taken to walk in to cool rapidly.
Observed raw lamb burgers holding at 44F in grill cooler. Employee stated they were brought from walk in at 11 am. CDI - Container of burgers taken to walk in cooler to rapidly cool.
Observed coleslaw, sautee onions, pimento cheese, and 2 containers of salmon patties cold holding 44F and above in reach in cooler. Employee stated they were brought from non-operational flip top cooler. CDI - All items voluntarily discarded.
REPEAT. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 tomatoes prepped within few minutes placed on top of salad cooler to cool. *Flip top not manufactured for cooling* Observed beans cooling densely in large container in walk in cooler with no active stirring.
REPEAT. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed flip top unit in need of repair unable to hold proper temperatures (Out of order sign placed on unit). Observed sheets of metal making up walk in cooler floor in need of repair. Observed rusted shelving throughout facility. Observed gaskets at the hot box and several cold holding units in need of replacing. Replace/repair as necessary. REPEAT. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need surrounding fan in walk in cooler. Observed inside of microwave in need of cleaning. Observed two stand up fans in kitchen in need of cleaning. Observed ceiling fan over grill line in need of cleaning. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
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 ceiling above make/grill line peeling away from structure. REPEAT. |