| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): Employee drinks shall not be stored on or above any food, prep surfaces, clean equipment, utensils, linens, or single service items. Noted 2 drinks on top of a tilt skillet and another water cooler on prep table in baker's area. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - (Pf): Upstairs hand sink needs paper towels before upstairs service resumes (not in use tonight). Corrected by replacing battery on dispenser.
5-205.11 Using a Handwashing Sink - Operation and Maintenance - (Pf): Hand sinks shall only be used for handwashing. Noted a rag being rinsed out in the chicken hand sink. Corrected by education. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P), (C): Raw animal foods shall be stored according to their final cook temperatures and separate from RTE foods. Observed shelf of pancake batters over salad dressing, desserts & vegetables. Repeat. Corrected by moving these down lower.
Facility could consider switching the pancake batter eggs to the liquid pasteurized eggs. Then, they could be stored where they are currently. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (Pf): All food contact surfaces shall be maintained clean to sight and touch. Observed cabbage shredder with minor food debris. CDI by rewashing. Repeat.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - (P): All in use food contact surfaces shall be cleaned & sanitized at least every 4 hrs. Discussed that since chicken goes directly in food prep sink, that this applies to that sink. Facility has the sink surface cleaner sanitizer already at mop closet dispenser. Apply one round of that to sink, wipe that off and then spray a second round & leave to air dry. Corrected by education since not over the 4 hr point. Also, please keep sanitizer convenient in chicken area and at serving line (see #39). Only sanitizer noted was in dish room on a cart. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking - (P): Chicken must reach 165F final cook temp. Noted just one breast that was around 143F internally. All other in that batch were running around 175F. Corrected by returning to cook. |
|
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): TCS food shall be hot held at 135F or higher. Noted mashed potatoes on serving line at 116F and in hot hold cabinets at 116-123F. For mashed potatoes, please use warm milk when making them and check to ensure temp has not dropped below 135F before moving to hot hold units. Corrected by reheating. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers - (Pf): All chemicals should be in properly labeled containers. Noted a sink & surface labeled sanitizer (mop closet dispenser) that was actually multi-quat (3 comp dispenser). Corrected by emptying and refilling with sink & surface sanitizer. Noted another bottle that was properly labeled.
7-201.11 Separation - Storage - (P): Chemicals should be stored below or away from food prep / storage areas, clean utensils, single service items or linens. Noted an ant bait (without warnings about using in a commercial food establishment) in drawer with clean utensils. Corrected by removing a peeler. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - (C): Uneasy to identify foods should be labeled once removed from original container. Noted one container of bulk sugar upstairs that was not labeled (repeat) as well as bulk flour at bakers station, bulk salt and bulk sugar at wait station. Corrected by labeling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food Storage, Prohibited Areas - (C): Food shall not be stored in areas where exposed to condensation. Noted that condensation is forming over the country ham well. The part experiencing the majority of the condensation has a lid covering the ham. If the condensation extends towards the uncovered part of the pan, facility will need to take other actions to prevent the food from having condensation drip into it (i.e. covering part of pan & dispensing from the wait staff side). Also, if facility can clean & sanitize that area above the steam well at least every 4 hrs, then the risk with condensation is mitigated. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry - (C): Food prep or dishwashing employees should not wear anything on wrists. Noted an employee on hot line with a watch. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations - (C): Single use items should not be reused. This includes cans used for biscuit cutters. Repeat. |
|
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 should be in good repair. Noted rust build up on sides of steam tables and lower shelving / table legs upstairs. Noted some rust on shelving on the pan rack to left of the 2 hot hold cabinets and chipping paint / rust on walk-in cooler shelving. Noted some rust / chipped covering on large mixer base; please watch this closely to ensure that no material is chipping off into food. 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 - C: Equipment shoudl be clean. Noted debris on reach-in cooler fan covers, walk-in cooler fan covers & shelving, several gaskets, handles of equipment, sides of hot hold cabinets or ovens, lower shelving in kitchen, can racks, small mixer in baker's area, drawers, hand sinks, etc. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - (C): Each stall in women's restroom should have a trash can with lid or sanitary napkin receptacle. Noted 2 stalls missing covered trash cans. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles - C and 5-501.13 Receptacles: Receptacles and waste handling units for refuse, recyclables, or returnables shall be kept covered and shall be pest proof. The dumpsters did not have lids. Repeat.
5-501.111 Area, Enclosures and Receptacles, Good Repair - (C): General cleaning is needed of the dumpster pad (i.e. one closest to dish room) also under grease receptacle to remove debris that has spilled or build-up. Repeat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning is needed under and behind equipment and in hard to reach corners, including under shelving in walk-in cooler. Also, backsplashes behind some line equipment needs some cleaning as well.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Physical facilities shall be maintained in good repair. Continue repairing / fill in / close off all the gaps in the floor and on the wall upstairs in the storage room or any other holes or gaps. Repeat.
Secure stall partition for women's handicap stall that is loose. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - (C): Ventilation shall be clean. Cleaning is needed of hoods to remove dust and minor cleaning on vents in hallway near mop sink. Repeat.
6-303.11 Intensity - Lighting - (C): Lighting should be 50 ft candles in all food handling areas and 20 ft candles inside reach-in coolers. Consider installing higher intensity in all of these banks. Lighting at hand sinks should be 20 ft candles; hand sink in that area also has low lighting Also, light burnt out inside 2 door upright dessert cooler. Repeat. |