|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers set on top of egg crates (there was a barrier between them). Moved to bottom shelf.
Observed raw beef in freezer (unboxed) stored above boxed foods. Moved to bottom shelf. Advised even in freezer, proper storage order must be maintained if the raw animal protein box/package is opened. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions sitting on top of the steam table (not in the well). Staff advised they reheat to order. Today they temped at 109F. They were moved back to the griddle to be reheated to 165F and then they will hot hold on the griddle. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Person in charge could not locate their TPHC procedures. They had a blank template and it was filled out during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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
Discussed proper cooling of salad in depth as it was observed in a large plastic container with the lid on in the walk-in cooler. It was temping at 65F. The salad was cut/prepped this morning. Previous inspector observed the same violation during last inspection. Lid was removed from the container. Recommended breaking salad down in to a couple metal pans to cool in walk-in uncovered. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service napkins, to go carriers, etc stacked on the floor in the side room. Facility does not have the space for dry storage. Advised to move items on to cleanable shelving at least 6 inches off the floor. |
|
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 some buildup on the handles of scoops. They were pulled to be washed, rinsed, and sanitized. Recommended replacing dish machine racks as they have a lot of buildup. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed toilet in employee rest room out of order. Plumbing needs to be repaired under the parking lot. The plan is in place for July. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed some floor tiles damaged and some baseboards pulling away from the wall. Overall, the facility is clean and maintained well for its age. |
|