| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up and residues inside ice machine. Recommend higher frequency and more thorough cleaning. -0 points- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal pan of burger patties hot holding on grill top. Liquid in metal pan ranged in temperature between 145F and 160F. Burger patties held outside of liquid were temped at 127F - 134F. CDI - PIC added more liquid to metal pan to cover all burger patties and reheated to 171F. -0 points- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe, tomatoes, coleslaw, and chicken salad in flip top cooler holding at temperatures between 46F and 48F. Items were removed from walk in cooler and placed in flip top cooler prior to lunch service. Food was also filled past fill line of metal containers. Observed BBQ, potato salad, and pasta salad in walk in cooler holding at temperatures between 42F and 44F. Ambient temperatures in walk in cooler were measured at 41F but fluctuated briefly to 44F. CDI - PIC moved flip top items to second walk in cooler to rapidly cool to 41F or less and PIC was advised to stop overfilling metal pans. Lids in walk in cooler were removed to promote rapid cooling and PIC has been advised to conduct frequent temperature checks. -REPEAT- -3 points- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 covered and tightly wrapped cooked noodles, cooked chicken, and mac and cheese cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food product. -0.5 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food containers stored on floor in dry storage area. -0 points- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with rust and flaking paint. Repair/replace shelving to prevent physical contamination of food. -2 points- -REPEAT- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed incorrect rinse temperature measuring device on high temp dish machine. Rinse temperature did not move past 150F but was measured to be in excess of 160F using secondary temperature measuring device provided by regulator. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold. A verification is scheduled by 9/2/2021 to determine if temperature measuring device has been repaired. -0.5 points- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. CDI - Sliding doors were closed during inspection. -0 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelf with single serve food containers. Observed employee keys and drink stored on shelving with cooking spices. Designate an area for the storage of employee possessions away from equipment, customer food, or utensils. -0.5 points- |