| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce and tomatoes at 54 degrees F at buffet. Observed cut melon at 51 degrees F at buffet. CDI, operator relocated foods to rapidly cool. Improvement made since previous inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no written procedures available for french fries and fried shrimp held using Time as a Public Health Control as communicated by PIC. CDI, foods voluntarily discarded by operator. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed deep container of chicken cooling in prep unit at 64 degrees F. CDI, operator transferred chicken to shallow container to rapidly cool in walk in cooler. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Use proper methods to thaw food. Observed sink vat of pork thawing in standing water at 3 compartment sink and below running water on 2nd vat of 2 compartment sink but water was at 72 degrees F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed outside nonfood contact areas of metal pans being stacked in direct contact with food in prep unit. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed large plastic sauce containers being wet stacked on shelf near dry storage area. Repeat.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean utensils in a clean, dry area. Observed clean knives stored in soiled are outside of cardboard produce box. Observed a towel stored on disposable towel dispensers in mens and womens restroom to prevent customers from re-using towel. |
|
45
|
1
|
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 - Keep equipment in good repair. Observed 1 split gasket near walk in cooler and 1 light out under hood of rear hood ventilation system. Repeat. Observed some rusting shelving in rear walk in cooler. Observed freezer in need of defrosting and with ice accumulating on shelving and outside of boxes of food storage packages.
4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment shall be constructed of smooth, nonabsorbant and easily cleanable material. Observed absorbent cardboard lining shelving in walk in freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some soil accumulating on outside of dry food storage ingredient containers. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lid open. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some damage to floor in area near dish machine. |