| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF
Observed trash can in front of the dishwashing area handwash sink blocking access. Maintain access to handsinks. Corrected during inspection- trash can was moved.
6-301.12 Hand Drying Provision - PF
Observed the paper towel dispenser not dispensing paper towels in the women's bathroom. Provide paper towels or approved alternative for hand drying at each handsink. Corrected during inspection- a roll of paper towels was placed into the bathroom. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity - PF
Observed a large dent in a can of jalapenos warping the top seam. Food packaging has to be in good condition, intact and protect the food inside. Corrected during inspection- food employee removed the can and placed into designated area for damaged goods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency
Observed black residue on the ice machine door. Ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed gravy on the steam table at 107F. Maintain TCS foods in hot holding at 135F or above. Corrected during inspection- gravy was removed and voluntarily thrown away by food employee. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed lettuce (48F) and sliced tomatoes (43F) above 41F in the make-line prep cooler. Observed shredded cheese (43F) and cheddar (43F) in prep cooler. The tomatoes and lettuce were placed into the cooler directly after prep and lettuce was overstacked. Observed lettuce (44F) in drawer cooler and shelled eggs (56F) in prep cooler above 41F. Maintain TCS foods in cold holding at 41F or less. Corrected during inspection- food employees were educated; lettuce and tomatoes in prep cooler and the shelled eggs were placed into the walk-in to cool back down to 41F. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Observed sliced tomatoes (43F) and lettuce (48F) in the make-line prep cooler. Two hours had passed after the items were panned and placed into the prep unit. 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. Corrected during inspection- items were placed into the walk-in cooler to cool down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
Observed metal containers stacked wet. Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
Observed the ceiling in the walk-in freezer is starting to cave in and fastener covers are missing. Observed two-door cooler that is in disrepair (not used) and has not been removed since last inspection. Observed dish sink faucet leaking. Observed a crack in the ice machine door. Observed laminate cabinets, drawers, and shelving with chipping and damage in front service area. Observed rusty shelves in the reach-in freezer. Observed a rough wielded seam between the two-compartment sink and handwash sink next to the reach-in freezer near the grill area. Repeat. Equipment shall be maintained in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C
Observed grease and soil residue on sides of equipment in grill area. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Repeat. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 System Maintained in Good Repair.
A PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
Observed water filters were last changed on 12/16. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed soil residue buildup on walls throughout the facility, especially in the grill area and dish wash area. Observed rust collecting on ceiling tile runners in grill area and near walk-in freezer. Also observed extensive soiling and damage due to ceiling leak. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Repeat.
6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed hole in wall in men's bathroom. Observed chipped floor and wall tiles throughout facility, as well as missing ceiling tiles above can wash area. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons. Repeat |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C
Observed that vents need cleaning throughout the facility due to mold, dust and rust. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Repeat. |