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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- (0 POINTS): Observed employee beverages improperly stored. Employees immediately moved them as I began the inspection. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverage was moved to a proper location to correct the violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of some utensils and equipment (some bowls, pans, and the can opener) with food debris on them after they had been washed and placed up in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. These items were all washed, rinsed, and sanitized to correct the violation.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (A) - P -- The concentration of the chlorine sanitizer at the dish machine was between 0 ppm while dishes were washed. Follow manufacturer's instructions on the dish machine data plate, which states minimum 50 ppm. The machine began dispensing chlorine properly to 50 ppm by using a new container of sanitizer concentrate. |
|
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 -- Observed several containers of TCS foods stored in the left 2-door cooler that was running above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The foods were moved to a properly operating unit to correct the violation. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed containers of hot dogs, spaghetti meat, and baked potatoes prepared 3 days ago without date marks on the containers. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the foods were properly dated to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers - Pf -- (0 POINTS): Observed two bottles of dishwashing liquid without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. The bottles were labeled to correct the violation.
7-201.11 Separation-Storage - P -- (0 POINTS): Observed bottles of dish washing liquid stored on the drainboard directly above fryer oil. Store poisonous or toxic materials below or away from food, equipment, linens, single-service, and single-use articles. The bottles were relocated to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the left 2-door reach-in cooler not operating according to manufacturer's specifications. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance.
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes cooling in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Ensure the tomatoes are pre-cooled before placing them in the top of the prep unit. On next week's return visit, this will be checked for compliance. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-204-112 Temperature Measuring Devices-Functionality - C -- Observed the ambient air thermometer a thermometer missing from the two-door reach-in cooler and the newer prep unit. Ambient air thermometers shall be placed in the warmest part of refrigeration units (in the front, where it is easily visible). |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C -- Observed al dente sauce reheating on a hot holding unit that is approved for hot holding only. Food equipment shall be used in accordance with the manufacturer’s intended use. Reheat food in equipment that is designed for reheating. Since the al dente sauce had been out for less than 2 hours, it was reheated to 135 degrees F on the grill to correct the violation.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed rusty/chipping shelves in the reach-in coolers. Observed a gasket on the walk-in cooler door that is damaged. Observed the bottom of the tall reach-in freezer in the neighboring building with a rusty bottom. The left 2-door cooler was not holding food at 41 degrees F or lower. The right 2-door cooler has a leak at the top which should be repaired. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed broken lids on some dry food containers and food storage containers in the reach-in units. Utensils shall be maintained in good repair.
4-205.10 Food Equipment, Certification and Classification - C -- Observed domestic freezers in the storage area in the neighboring building. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed several split/broken lids Utensils shall be maintained in good repair. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C -- Observed an accumulation of food/debris on the inside of the dish machine. A warewashing machine; the compartments of warewashing sinks or other receptacles used for washing and rinsing equipment and utensils; and drainboards or other equipment used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions - C -- The dish machine rinse cycle did not reach the specified concentration required by the data plate. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -- Observed build-up of grease, dust, and crumbs on tops, sides, legs, feet, wheels of equipment, inside refrigeration and freezers, on top of taller pieces of equipment, on shelves, racks, inside the sandwich prep unit, filters in the hood, and inside fryer cabinets. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors and walls under/behind equipment, especially throughout the kitchen, in the dish area, and in the walk-in cooler, and especially under the prep sink (severe build-up). Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- The floor in the ice machine room is in bad repair (cracking, separating, chipping, and holding water). Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C -- (0 POINTS): Observed a few lights out inside of equipment. Provide 20 foot candles at a surface where food is provided at buffets and salad bars, inside equipment such as reach-in and under-counter refrigerators; and measured 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Replace the bulbs. |
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