| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed several employee drinks stored above prep counters. Ensure drinks are kept on lower shelves to prevent cross contamination. Keep the drinks covered as well. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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
Observed employee not wash hands after handling raw chicken. The employee only removed his gloves and put on a new pair. CDI-Explained that more hand washing is needed when handling raw product. REPEAT. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed buildup to the onion chopper, and several pans on the clean equipment rack. CDI-All items seen with buildup were moved to the 3-compartment sink and dish machine for washing, rinsing, and sanitizing. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed door that had been left open to the meat walk in and product had been raised above 41F. CDI-The chicken product was discarded from the walk in cooler. The vegetables in the walk in cooler were not discarded. A VERIFICATION VISIT WILL BE MADE TO ENSURE THE DOOR PROPERLY CLOSES AND HOLDS TEMPERATURE. REPEAT.
*Points kept the same today due to overall improvement on cold holding. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no time labels noted for the buttermilk and items (pork, hotdogs, etc) on the prep counter. The facility has began keeping the product for a 6 hour time frame instead of 4 hours as long as the product does not raise above 70F. CDI-The times were written onto the containers and the manager explained that there is a clipboard where they keep track of all the product kept on time. More training is needed when explaining procedures. REPEAT.
*Points kept the same due to the employee showing the time sheets at the end of the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed cigarettes sitting on the counter at the bar. CDI-The items were removed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed a bowl with no handles stored in the flour container. CDI-The bowl was removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
45
|
1
|
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 a split gasket to the reach in freezer on the cookline. Have repaired.
Observed the door to the meat walk in cooler not fully closing. Needs repair. REPEAT.
Observed large amounts of water buildup to the inside of the salad prep cooler. Needs repair.
Observed duct taped ice machine. Have repaired.
*Some improvement seen today, points kept the same. |
|
47
|
1
|
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 cleaning needed to the shelving in the small reach in cooler, the cookline, the shelves and floors of the produce walk in cooler. Thorough cleaning is needed. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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.
Observed cleaning needed to the floors of the cookline area. Have cleaned. REPEAT. |