| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -PfObserved no hand soap at hand washing sink in kitchen. CDI, operator provided hand soap during inspection.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved soiled utensils and pans stored in handsink in front of ovens. CDI, items removed from sink vat. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Store raw animal food so that cross contamination is prevented. Observed raw sausage stored above pre-cooked sausage on rack inside walk in cooler. Observed open box of raw ground beef stored above fish in walk-in freezer. CDI, food relocated for proper storage. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed white container bin of rice uncovered and unprotected. CDI |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved blade of meat slicer stored as clean but soiled with food debris. Observed ice machine 2 accumulating soil residue on top, right hand corner. CDI, operator started cleaning process on equipment. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Observed a pan of chicken with a final cook temperature of 157 degrees F. CDI, operator placed pan of chicken back in oven to continue cooking. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved container of 1 pan of collard green, 2 pan of mashed potatoes, 1 pan of kidney beans, 1 container of mac and cheese, 1 container of macaroni, 1 container of green bean near door above 45 degrees F in walk in cooler 1. Observed 1 container of hot dogs, 1 container of chili near door of produce cooler above 45 degrees F. CDI, operator voluntarily discarded foods. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed 2 containers of macaroni cooling in tightly covered containers. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed plastic to-go containers being wet stacked on rack after cleaning. |
|
45
|
1
|
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 - C Keep equipment in good repair. Observed satilite cold hold units in dining room not holding proper temperature and operator stated that facility using Time As a Public Health Control on site for food items until units repaired. Procedures on site. Observed fan in kitchen making noice and operator stated a compressor was needed on unit and in process of being repaired. Observed broken handle on cold hold unit above Beverage Air Unit at satilite prep area in dining room. Observed door broken on fryer. |
|
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 accumulation of grease and other items in-between equipment at fryer area. Observed crumbs and food debris accumulating on cabinets below soda beverage area where single-service coffee filters were stored. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - PPlumbing shall be maintained in good repair. Observed small water leak on soiled drainboard in warewashing area. CDI, operator called maintenance while on site to start repair process. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 AC Duct Foil tape hanging from units in dry storage area and in contact with containers of food and shelving. |