| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stack of container lids stored as clean on rack above 3 comp sink with food debris and grease residue.
CDI- Dishes re-w/r/s. (-0) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed small containers of coleslaw in front lowboy near window at 45F. EHS advised using TPHC for items in cold holding equipment opened too frequently to maintain at 41F or below.
CDI- Coleslaw voluntarily discarded. (-0) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed softened margarine on prep top at biscuit station marked for disposal at end of day at 72F. Employee did not regard this food item as TCS. EHS advised that softened stick margarine is TCS and must be marked for 4 hours, as it will exceed 70F during the hold time. Begin time with margarine at 41F or below, apply time label, then soften; foods must begin at 41F or below, 135F or above, or start below 70F and never exceed 70F.
CDI- Margarine voluntarily disposed. Restarted with new product on TPHC.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed French fries at 85F and no TPHC sticker used.
CDI- Fries voluntarily disposed. (-1.5) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flying pests (gnats, houseflies) in cupboard beneath self-service soda machine. Clear the area of food debris and moisture to eliminate pest harborage in this area. (-1) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed large delivery made this morning and boxes on ground in walk in freezer and back room near ice machine. EHS advised PIC to remedy immediately, as wet floor is making contact with cardboard boxes. (-1) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed quat over 450ppm in sani-bucket at prep counter near hand sink and used wiping cloths on counters throughout.
CDI- Dilluted to 350ppm, cloths returned to buckets. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed multiple fryer baskets with deteriorated wire coming apart from metal frame, no longer safe to use. Replace. (-0.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT.
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed dishes being cleaned in wash basin with cloudy water and no visibility.
CDI- EHS provided education and employee drains basin before resuming. (-0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed various lowboys with grease residue, food debris, and minor spills inside. Handles and outside of equipment greasy to touch. Increase cleaning frequency. (-0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 chipped and missing floor tiles throughout main kitchen, especially near fryer baskets. Repair or replace damaged flooring so tile is cleanable. Also observed damaged wall near can wash; repair to prevent entry of moisture. PIC states total remodel is imminent and will resolve these issues. (-1)
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 cabinets beneath self service soda dispensers in dining area with severe dirt and debris accumulation. |