|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle and energy drink stored above food service products in a reach in cooler. Employee drinks and food items may be stored in restaurant equipment, but should not be stored above food service materials. Items were removed by PIC. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensor at the rear prep area near the walk in cooler not functioning properly, paper towels were removed from this dispensor and placed nearby for use at the handsink. Paper towels or an alternative method must be provided at each handsink, and be accessible for use. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS items such as pimento cheese, lettuce, tomatoes, sliced cheeses, grilled onions, grilled peppers at temperatures above 45F in the flip top cooler near the stove/fryer. Items were discarded. EHS recommends placing items on TPHC, which would allow for a 4 hour window where the food may be kept out of temperature, and then discarded at the end of 4 hours. Facility will have difficulty keeping these items below 45F due to the proximity to the grill/fryer station. EHS printed and filled out TPHC procedure form with PIC for future use. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked lexan pans in the clean dish area. Dishes and utensils should be allowed to dry before storage, and before stacking, to prevent moisture becoming trapped on food contact surfaces. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a broken dry goods scoop, observed heavily rusted tables and surfaces throughout facility. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and debris accumulated on racks and sides of equipment throughout facility. Observed one sticker left on the exterior of a metal pan in the clean dish storage area. Tape was removed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 physical facility damage to walls throughout dish and kitchen area. Facility has taken steps to repair some damage, such as repairing several window sills.
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 discolored and damaged ceiling tiles throughout kitchen area. |
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