| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drinks stored on shelf next to dish area. CDI: drinks discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dicer and pans being stored as clean on shelf with visible food debris. CDI: dishes removed from shelf and taken to dish machine area to be cleaned. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hamburgers in hot hold well on cook line at 74F. CDI: burgers removed and reheated on grill. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed mutiple items inside prep table cooler on cook line > 45F (see temp chart). CDI: all TCS foods discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date on penne pasta in prep cooler, no date on sausage links inside reach-in, and date missing from sliced turkey inside 2 door cooler. CDI: proper date placed on products during inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed expired dates on gravy and rice inside reach-in cooler inside kitchen. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no thin probe food thermometer available for checking thin foods. Verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf
Observed grab and go salads at market area with incorrect labeling. According to manager, facility is waiting on labeling system to be implemented. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
Repeat:
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed numerous fruit flies at bar area and minimal fruit flies in kitchen. Pest control will be notified for treatment. Facility uses Superior Pest Management for pest control. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans wet stacked on dish shelf next to walk-in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cooking area equipment and catering area including tables, shelves, inside reach-in coolers, etc. in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
General Comment:
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 broken floor and baseboard tile at dish machine area.
Observed wall peeling above prep cooler on cook line. |