| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P . Observed ham and boiled eggs from morning breakfast stored in up-right refrigeration unit with temperature range 69F-74F. Boiled eggs and ham discarded at time of inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed cooked ham and cooked boiled eggs completely sealed in plastic bag and food products were "being cooled". Do not completely seal/cover food products when cooling/chilling food products. Food products discarded at time of inspection. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed ice bin in dining room not completely covered. Keep ice bin covered in dining room at all times! Ice bin covered at time of inspection. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Do not store soiled utensil/equipment near clean utensil. Observed soiled plate stored on clean plate storage rack. Thoroughly clean over head air drying storage rack over clean end of drain board of dish machine line. Clean utensil storage shelving/rack in dry storage room. |
|
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. Observed leaking spray nozzle on pre wash end of dish machine line. Observed leaking plumbing fixture under dump sink and vat of three compartment sink. Repair leaking spray nozzle on pre wash end of dish machine line. Repair leaking plumbing fixture under dump sink and vat of three compartment sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handle on up-right refrigeration unit and freezer unit.. Wipe/clean exterior of condiment bin. General wiping/cleaning of equipment on main cook line. Wipe/clean exterior of dry storage bins. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed back flow prevention device missing from hose bib on wall located at pre wash end of dish machine line. NO PISTOL GRIP ATTACHED TO HOSE/SPRAY NOZZLE ON PRE WASH END OF DISH MACHINE LINE. pROVIDE BACK FLOW PREVENTION DEVICE ON HOSE BIB. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed toilet soiled and loose toilet seat in staff bathroom. Thoroughly clean toilet and tighten loose toilet seat. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 clean and in good repair. Repair lower section of wall near pre wash end of dish machine line and in room where ice machine is located. Clean ceiling ventilation cover, heating and and cooling units and ceiling near cover and units. Clean floor and floor drain under dump sink area. Touch-up paint throughout where needed. |