| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
COMMENT
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)
A Food Establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
Procedures available but kit only had biohazard bag inside. Restock kit supplies.
PIC made aware. 0 POINTS TAKEN |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)
Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD such as ice bins and beverage nozzle dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Build up observed on the ice machine sliding doors and beverage station drink nozzles. Increase the cleaning frequency.
PIC made aware. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked Potentially hazardous foods shall be maintained at a temperature of 135*F or above.
Cooked eggs, sausage and chili measured below 135*F at the warmer. Reheat items before placing inside the hot holding unit.
Reheated and unit turned on during the visit to maintain temp of at least 135*F. CDI |
|
22
|
1.50
|
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)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or less.
Sliced tomatoes at the prep cooler measured 51*F. Ambient on lowboy 31*F and unit recently repaired. Service prep unit.
Tomatoes moved to the walk in cooler. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
COMMENT
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers holding food or food ingredients that are not readily and unmistakably recognized, must be labeled with common name of the food after they are removed from their original packaging.
Label all bottles of sauces on the make line and shakers throughout.
PIC made aware. 0 POINTS TAKEN |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Towels and solution shall be free of food debris and visible soil.
Sanitizer solution observed heavily soiled at the start of the visit. Buckets observed with black build up. Clean the buckets before filling with solution.
Sanitizer solution changed during the inspection. CDI REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
During pauses in food preparation or dispensing, all in-use utensils shall be stored: in food with their handle above the top of the food; on a surface that is cleaned and sanitized at least every 4 hours; in a container of hot water maintained at a temperature of at least 135 *F; or in a clean, protected location if the food is not potentially hazardous.
Tongs observed stored inside the sanitizer bucket near the cut fruit. Store tongs on a clean, protected location or above the top of the food.
PIC replaced the tongs and placed them on a clean, protected location. CDI |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
SINGLE-SERVICE and SINGLE-USE ARTICLES items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
Fries/tots containers observed uncovered/not inverted at fry station dispenser. Invert/cover or keep containers in the original package until needed. Install covers on the fry cup holder dispenser.
PIC made aware. REPEAT
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
"Single-use articles" includes items such as wax paper, butcher paper, plastic wrap, formed aluminum FOOD containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not meet the materials, durability, strength, and cleanability specifications for multiuse UTENSILS.
Remove burger sauce from plastic package once open and store in a food grade storage container.
PIC made aware. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in a state of good repair and condition.
Ice build up observed on the condenser, air curtains and framing on the walk in freezer. Ice build up developing on both 2 door reach in freezers. Repair/replace/remove all damaged equipment.
Remodel in the process at the location. Plans were to be completed by end of 2025. No update on completion. REPEAT |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
4-602.13 Nonfood Contact Surfaces
Nonfood contact surfaces of equipment and nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues.
Clean the cold hold prep station (including lid), fryers, fryer lower cabinets , fridge exterior and interior portions, clean the interior of all reach in, hot cabinet interior, and all equipment faces. Clean the gaskets on cold hold doors, clean the racks throughout and timer stations, clean all door jams and gaskets (including walk in cooler and milkshake lowboy cooler). Replace stained condiment containers at the milkshake prep unit. Clean spillage from pans and racks in the walk in cooler. Clean flooring inside both walk in units. REPEAT |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) System maintained in good repair - (C)
Plumbing shall be maintained in good repair.
Leak observed at the can wash area (hose), and sanitizer dispenser (3 comp sink). Pipe broken at front hand wash sink. Reconnect the piping to run to the floor drain. Unclog drain by drink dispenser.
Pic made aware. REPEAT |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Plumbing fixtures such as handwashing sinks, toilets and urinals shall be cleaned as often as necessary to keep them clean.
Clean the toilets, hand sinks and mirrors inside both restrooms. Increase the cleaning frequency.
PIC made aware. REPEAT |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
A storage area and, enclosure for refuse, recyclables or returnable items, shall be maintained clean and free of unnecessary items.
Trash observed on the ground inside the dumpster enclosure. Remove the trash from the ground daily.
PIC made aware. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
PHYSICAL FACILITIES shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Repair the floors, walls and ceiling where needed. Clean the FRP and replace where needed. Clean the floors throughout (including the restrooms and mop storage closet). Clean the floors inside the walk ins units (ice observed). Clean the vat of both hand wash sinks. Clean the walls and floors behind the cook line. Remove grease build-up throughout the kitchen. Regrout floors and replace missing tile throughout. Clean dusty ceiling vents throughout. Clean floor drains throughout. Replace missing ceiling tile and wall and floor tile. Replace damaged door kick plate (restrooms). Increase the cleaning frequency. EHS suggest creating a daily cleaning checklist to help avoid build up.
PIC made aware. REPEAT |