| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 facility using time for honey butter (procedure posted on wall), not marking begin and end time for TPHC. CDI- product labeled with time removed from cold holding and marked to expire in 4 hours. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few spray bottles with chemicals with no label in the dry/chemical storage area. CDI- bottles labeled during inspection. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 a few shakers and squeeze bottles on the cook line with no label. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a white bucket of lemonade stored on the ground in the walk in cooler. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces during inspection. Ensure wet wiping cloths are kept in sanitizer between uses. REPEAT. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked on shelving above 3 compartment sink. Ensure containers are air dried before stacking. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed stainless steel flooring in walk in cooler coming up from the ground, specifically the flooring coming up near the entrance of the walk in cooler, loose flooring presents potential for a trip hazard. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in units in need of cleaning, specifically the gaskets on the front prep units and back standing reach in unit. Observed the back of cooking equipment with grease buildup. REPEAT. Note: points de-escalated due to improvement from previous inspection. EHS observed facility with clean cold holding drawers and clean drip pan in walk in cooler compared to previous inspection, marked improvement. |
|
55
|
0.50
|
Physical facilities installed, maintained & 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 food debris buildup underneath cooking equipment and cold holding equipment in front kitchen area. Observed corners and coving in need of cleaning throughout kitchen. REPEAT. Note: points de-escalated due to improvement from previous inspection.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tile in kitchen in need of regrouting. REPEAT. Note: facility has fixed some broken tile in response to previous inspection, shown improvement but tile needs to be regrouted so the floors can be smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep surfaces during inspection. Ensure employee drinks are kept in a designated area. Observed an employee lunch stored in the walk in cooler. |