| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed several employee drinks stored on prep surfaces. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated and they rewashed hands. Faucet was turned off using a paper towel. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no available soap for the dish room hand wash sink due to batteries being dead in the dispenser. CDI - Manager provided soap during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine in the dish machine due to a broken tube. Establishment will use single-service items until repaired. |
|
21
|
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 128-133 brisket and mac and cheese in the warmer. CDI - Items were reheated to 165 in the oven. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 43-44 TCS foods in the walk-in cooler. (See temperature chart) All TCS items were voluntarily discarded. Establishment will use the outside meat WIC for tonight only. If inside WIC is not working tomorrow, establishment will not be allowed to open. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed missing date marks for corn salad in the walk-in cooler. Observed cooked sausages past the 7-day date mark in the low boy cooler. CDI - Items were voluntarily discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 no time stamps for TPHC expo items. CDI - Items were labeled for the time they came out of the prep cooler. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one spray bottle of chemical without a label. CDI - Bottle was labeled. Improvements made from previous inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed one large bin of sugar without a label. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a very large light gap at the bottom of the back kitchen door. Points not increased due to manager ordering the wrong size sweep. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee preparing food while wearing a watch. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet-stacked dishes. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-101.17 Non-hard woods shall not be used as a food-contact surface.
4-501.11 Maintain equipment in good repair.
Establishment is soaking cedar planks and using them to cook salmon. Regional chef is working on obtaining a variance. Observed rusting shelves in the produce walk-in cooler. Observed a broken walk-in cooler door that does not close properly. Observed a broken chlorine tube for the dish machine. |
|
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.
Observed food debris on the sides and tops of equipment and the large smoker. |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law.-P
Observed grey water not draining underneath the dish machine. CDI - Drain was cleaned out during inspection and began to convey. Manager will also work to angle the drain pipes closer to the drain |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpster doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 cracked or missing cove tiles throughout the back kitchen. Observed the floor panels separating in the outside walk-in cooler. |