| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Employee observed washing hands multiple times for less than required time approximately 10 seconds at the longest. CDI. Instructed the employee to wash his hands properly. Employee washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed two glasses for mixing drinks stored on bar handsink. Observed trash can in front of handsink by the ice machine. It makes it harder to access the handsink. CDI. PIC moved the mixing glasses. PIC to obtain smaller trash can/move current trash can. Repeat; half points as different situation, will take full points at next inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed very heavy black solid buildup debris on the inside of all soda drink nozzles. These debris fell off the inside of the nozzles as they were pulled off machine. It is evident that they are not being cleaned properly/frequently. CDI. PIC immediately took soda drink nozzles to the dish pit to be cleaned. Clean more frequently to prevent the accumulation of black debris. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomato, raw chicken, sour cream, black bean burger, milk and lettuce above 41F. CDI. Tomato was placed on ice. All other items were placed back into the walk in cooler to cool to 41F. Repeat. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed TPHC times for buttermilk batters not discarded at proper time at 3 pm (they were still out at 330 pm). Other products, tomatoes, pimento cheese, etc not properly marked on sheet when they were placed out by AKM. Observed employee taking pan of food on time to place walk in cooler that had been out for 4 hours; employee instructed to discard. CDI. Product was discarded. Re-train staff to understand when to mark items for time and write on sheet. Time was marked for new product placed out. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed ambient thermometers reading "0F" under grill prep cooler and reading "60F" under salad prep cooler. Observed no ambient thermometer inside produce/raw meat walk in cooler (outside of door thermometer is not accurate) and inside low reach in cooler holding raw chicken and fry add ons. CDI. PIC placed new thermometers inside all the units mentioned above. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flies in the walk in cooler/dry storage outdoor room. Observed gaps in the wall and between doors providing entry for pests at the door in the outdoor storage room (needs to be caulked/sealed). PIC to contact pest management company to discuss fly lights/fly fan in this particular area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
COMMENT: Observed employee drink stored on top of reach in fry cooler/freezer combo with potential to contaminate food. Observed employee red bull inside reach in grill prep cooler. Keep employee drinks separate from establishment food and food prep areas. Items were moved at end of inspection. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed expo line cooler, top reach in fry cooler, bottom reach in cooler not properly working (pooling water in bottom, ambient temperatures above 41F, in need of possible cleaning). Observed walk in cooler floor not tightly sealed, when stepped on, small amounts of water comes out of the floor. Observed cutting board on expo cooler in need of re-surfacing or replacement due to heavy scoring. Observed lids for salad prep cooler in ill repair needing to be repaired or replaced. Observed broken ice lid on bar ice container. PIC to replace the expo line cooler. PIC turned back knobs inside all coolers. Possible work order to be placed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed grease and debris buildup on the underside of the racks above the fryer. Debris noted on hood vents above grill. Debris noted on several gaskets. Observed grill prep lids stored on the floor. Repeat; half points. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair.
COMMENT: Repair the fencing that is damaged surrounding the dumpster bins. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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.
COMMENT: Clean the floors in the outdoor storage room. |