| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed 1 open employee beverage stored on warewashing machine. CDI by instruction. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PFFood shall be safe, unadulterated and honestly presented. Observed mold in ice tea urns on prep sink in kitchen. CDI, operator discarded ice tea and relocated tea urns for cleaning. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination will not occur. Observed open bag of raw hamburger patty removed from commercial packaging and stored over crab meat in walk-in freezer. Observed bag of cheese stored on top of raw chicken box in walk-in cooler. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PFood contact surfaces shall be clean to site and touch. Observed to blades of can openers stored as clean but soiled with dried food residue. CDI, operator relocated can opener blades for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed bucket of quat sanitizer above 400ppm. CDI, operator refilled bucket to proper concentration. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of pasta with a date of preparation of 1/11, 1 open gallon of milk not date marked, 1 container of mac and cheese with a date of preparation of 1/19, 2 containers of meat loap with a date of preparation of 1/18, 1 container of mozzerela cheese with a date of preparation of 1/21, 1 container of cut tomatoe with a date of preparation of 1/20, and 2 spiral cut hams with a date of preparation of 1/18. CDI, operator discarded foods. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PFUse proper procedures maintain written procedures in establishment when using time as a public health control. Observed employees not able to find written procedures. When written procedures were provided, written procedures stated that they were placing foods back in walk-in for another use. Written procedures did not indicate how they were labeling when time was discarded. Written procedures did not indicate which foods were being used for time. CDI by instruction, do not use Time As a Public Health Control until proper procedures are prepaired and maintained. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - PGeneral Comment: Store toxic substances so that contamination of equipment is prevented. Observed 1 box of butane fuel stored over napkins and single-service bags in dry storage area. CDI, operator relocated butane fuel. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Store foods 6 inches from the ground. Observed several boxes of chicken and other foods stored on ground near walk-in refrigeration units upon arrival. CDI by instruction, operator stated items were recently delivered. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear effective hair restraints. Observed 2 employees without a hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses. Observed 1 wet wiping cloth stored on prep table and 1 wet wiping cloth used to stabilize cutting board in kitchen. CDI by instruction, improvement made since last inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore linens in a clean, dry area. Observed bag of clean linen stored on soiled shelf in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed a walk-in cooler being repaired. Observed torn gasket in reach-in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed heavy grease residue in between fryer equipment. Observed sticker residue on clean dishes and facility washing multiuse dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, Walls and Ceilings-Cleanability General comment: Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several missing and broken floor tiles and damaged walls and cabinetry throughout food stations in dining area. Observed holes in wall behind 3 compartment sink. Repair. Repeat, under repair, some improvements made since last inspection. |