| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Observed ground burger patties and sausage patties stored with steaks in WIC. CDI, PIC rearranged WIC to accommodate proper storage with comminuted meats stored above chicken, but below steaks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf): Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed food debris on dishes stord on shelves under grill and steam table. Pull dishes containing debris. Will verify in 10 days. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding (P): Maintain TCS foods in hot holding at 135F or above. Observed mashed potatoes on steam table at 124F. CDI, employee reheated mashed potatoes to 170F and placed back on steam table. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition (P): Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed bacon in WIC with discard date 2/8/26. CDI, PIC discarded bacon upon request. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 - Cooling Methods (Pf): 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. Observed cut lettuce in salad prep unit, sliced tomatoes in prep top beside steam table, and baked potatoes cooked today with temperatures of 46F, 45F, and 44F. Ensure items prepared for same day use are cooled to 41F before use. Will verify in 10 days. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. C Observed several food containers and pans stacked wet. Adequately air dry dishes before stacking to prevent the accumulation of microbial growth. Repeat. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Observed clean silverware in tray in dishwashing area with food contact surfaces exposed. Invert utensils with handle up to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed torn gaskets on both doors of salad prep unit and both prep units on server line that hold dressings and fruit cups. Repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Observed gaskets, shelving/ racks and surfaces through out establishment in need of cleaning. Wipe down gaskets and inside units as needed throughout establishment. Wipe down shelving throughout establishment. Clean inside of all reach ins and hot holding units. Please clean frequently to avoid food accumulation. All equipment could use a deep clean. Repeat. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Observed top lid of dumpster open. Ensure lids of receptacles remain closed when not in use. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: 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. Continue cleaning the walls and ceiling tiles throughout the facility. Some dust is also noted on ceiling tiles around vents. The FRP walls in the dish room need cleaning or replacing there is a black buildup that is significant in this area. Heavy buildup noted behind grills and equipment along cooking line. Advised to clean behind units at a frequency to prevent heavy buildups. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. Observed blown light bulb in hood unit at biscuit station. Replace.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed employee cell phone on top of equipment on cook line. Ensure employees keep personal effects in a designated area to prevent the contamination of food, equipment, etc. |