| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed both kitchen handsinks dispensing hot water at ~85F after several minutes of monitoring. VR required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one pan of raw chicken stored directly above one pan of raw beef in a reach in cooler. CDI- storage rearranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on a mixing bowl guard and inside a mixing bowl that was stored clean. CDI- item was set aside for recleaning. |
|
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 stewed cabbage cold holding in a reach in cooler at 48F. PIC indicated the cabbage was prepared and cooled on the previous day and had not been removed from the cooler since yesterday. The cabbage was in a high volume (>3 inches) pan with a plastic cover over it. CDI- product discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut lettuce and cut tomatoes cooling in tightly wrapped, high volume containers in the walk in cooler. The lettuce was 60F at 11:30AM and the tomatoes were 51F at 11:30AM. PIC indicated the products were prepared at 6:00AM. CDI- products discarded. |
|
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 stewed cabbage, cut tomatoes, and shredded lettuce cooling in high volume covered containers or bags. Products did not cool within the appropriate amount of time. CDI- products were discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the dining area of the facility. Improvements made since last inspection. |
|
45
|
0
|
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 a non-functional ice machine on site. Observed a severely torn gasket on the hot box in the kitchen. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in the facility. All water dispensing from faucets at ~85F after several minutes of monitoring. A plumber was on site during the inspection working to repair the water heater. VR within 10 days. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed severe leaking from the bottom of the kitchen handsink. Plumber was on site during inspection for repairs. |
|
53
|
0
|
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 in good repair. Observed damage to the bottom of the wall/door frame at the back entry way into the kitchen. |