| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Maintain hand sink accessible. Observed a hose wrapped around the basin of the hand sink. Store the hose in a manner to allow access for proper hand washing. CDI- Hose was removed during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P- Clean and sanitize tea urn nozzles at a frequency to prevent build-up. Observed build-up on the table mounted can opener. Wash-rinse-sanitize regularly. CDI- Can opener removed from service to be wash-rinsed-cleaned.
4-602.11 (E) (4) Clean equipment such as ice bins and beverage dispensing nozzles are cleaned at a frequency specified by the manufacturer and to prevent any accumulation of debris. Observed build up on the tea nozzles. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
*3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods at 45 F or below. Romaine/Spinach salad mix at the salad bar measured 67 F due to the 4 inch pan not being completely submereged in the ice. CDI- PIC removed the 4 inch pan with product and replaced with spinach at 39 F in a 2 inch pan.
Pudding in the display cooler measured 58 F. Pudding was from the can. Refrigerate pudding prior to service. CDI- PIC removed pudding and placed in the walk-in cooler for rapid cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF All ready-to-eat TCS foods prepared or after opened shall be date marked. Observed cooked/ cooled BBQ from the freezer not date marked once pulled from the freezer to thaw. CDI- PIC will place a date on the BBQ. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P Maintain food products on display protected. Observed uncovered desserts and apples stored for grab and go on a sliding door cooler on the serving line exposed to customers obtaining products. CDI by covering while onsite. Wrapped products would be exempt from labeling requirements since the cooler is located on a manned serving line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C All equipment shall be maintained in good repair. Observed the self-closing lid on the soup kettle damaged. Repair or replace the lid or soup shall be placed under the sneeze guard. Observed the soup properly covered while onsite. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P Provide a backflow prevention where required. Observed drink dispenser attached to plumbing below the hand sink with no back flow provided.
5-205.15 System Maintained in Good Repair - P- Observed minor leaking pipes under the three-compartment sink and the prep sink. Repair sinks. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C Walls shall maintained in good repair. Observed peeling paint on the walls at the cook line and dish area.
6-201.11 Floors, Walls and Ceilings-Cleanability - C Floor,walls,ceilings, and attachments shall be maintained clean. Observed heavy dust build-up on wall mounted fans. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking/lockers or other suitable facilites - B Provide a designated area for employee storage. Observed employee pesonal items stored with drinking cup used for customer drinks at the ODR cook line area. |