|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand sink near 3-comp sink does not have a functioning cold water valve. Water coming out of hot water valve is above 120 F. VR- Facility has up to ten days to repair issue. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.
VR- Facility has up to ten days to clean unit. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a container of mashed potatoes that were 78 F. Employee stated that they have been in the hot-holding unit since 9 am. The time is now 11:15 am. CDI- Container of mashed potatoes was discarded into trash can. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in walk-in cooler (baby back ribs and ranch dressing) that were 45 F. Tossed salad in bottom part of prep cooler was 45 F. CDI- Items were discarded into trash. Tossed salad was placed in walk-in cooler and allowed to chill. Items on prep coolers have been placed on TPHC. Approved by department. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet above 3-comp sink. CDI- Containers were unstacked and allowed to air-dry. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-502.11(A) Maintain utensils in good repair. Observed thermometer at reach-in freezer near fryer readin 36 F. Items in freezer have partially thawed. Items will be used but not refrozen. VR- Facility has up to ten days to repair unit. |
|
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. Clean exterior of ovens, smokers, fryers, and refrigeration units in kitchen area. Clean exterior of equipment at bar area. |
|
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. Clean floors under equipment, near drains, and in corners at bar area. Clean floors under equipment and in corners in kitchen area. Clean splash from walls behind dish machine in kitchen area. |
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