| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(4) - C Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings
The flour container was left open when not in use. The butter was uncovered when not in use at the biscuit station. The bo bits in the walk in freezer were uncovered. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E)(4) - C EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
The tea nozzles had black build up in them. Suggest more frequent cleaning.
4-601.11(A) - Pf EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
EHS observed EHS observed 2 metal pans with food debris on them on the clean storage rack. CDI - pans were placed at the 3 compartment sink to be washed, rinsed and sanitized. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) - P Hot held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 57°C (135°F) or above.
The fries, bo rounds, and Supremes were hot holding below 135 under the heat lamp. CDI- all foods were discarded |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) - P Cold held TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 5°C (41°F).
All of the TCS foods in the prep top were cold holding above 41F. CDI- the foods were discarded |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - C FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
EHS observed 2 boxes of oil on the floor in the dry storage area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 - Core violation - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining and (B) May not be cloth dried.
EHS found that the sheet pans are being stacked wet before allowing them to air dry as required. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-904.11(A) -C SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
There were 2 stacks of to go boxes stored with the food contact surfaces exposed. CDI- the boxes were inverted
4-903.11(A) - C clean SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other
contamination and at least 15 cm (6 inches) above the floor.
EHS observed a box of cups and a bag of jugs on the floor in the dry storage area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
There is ice build up on the floor and on the blower of the walk in freezer.
4-501.12 - C Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Small cutting board at the 3 compartment sink has deep scratches and is stained. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) - C The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
The sheet pans have grease deposits and need more detailed cleaning. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15(A) - C Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
The top lids of the dumpster are missing. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) - C PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
There are tiles missing in the walk in chicken cooler. There are several broken tiles around the 3 compartment sink. The floors in the back have a build up of black residue in the back and need more frequent cleaning. The floor under the 3 compartment sink is very dirty and needs cleaning. The walls behind the 3 compartment sink have back residue on them and need more frequent cleaning. |