| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) REPEAT - food debris on several bowls, metal pans, burger patty machine. Sticker residue on plastic and metal containers stored as clean. Food contact surfaces shall be clean to sight and touch. CDI - placed at dish machine to be re-washed.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency REPEAT - Buildup inside ice machine. Equipment food contact surfaces and utensils shall be cleaned in equipment such as ice bins at a frequency necessary to preclude accumulation of soil or mold.
4-702.11 Before Use After Cleaning (P) Food thermometer wiped with towel after taking temperature. Utensils and food contact surfaces shall be sanitized before use after cleaning. The quat sanitizer has a 1-minute contact time; recommend using alcohol pads/probe wipes to sanitize food thermometer. CDI - education. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) At beginning of inspection, the steam unit held marinara sauce at 115F and cheese sauce at 83F. Per PIC, these had been reheating since approx. 9:15. At 11:15, marinara sauce was 145-190F (in microwave). Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding may not exceed 2 hours. CDI - marinara discarded, cheese sauce was reheated to above 165F within the 2 hour timeframe. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) In prep cooler on right, cooked pasta was not dated. Potato salad was dated 10/14, portioned baked beans were dated 10/15. In refrigerated drawers, cooked ribs, sliced turkey and roast beef were not dated, reuben meat was dated 10/17. In prep cooler on left, container of hot dogs and feta cheese were not dated. In walk-in cooler, chicken stock dated 10/11. Time/temperature control for safety (TCS) food prepared/opened and held in an establishment for >24 hours must be date marked. A food shall be discarded if it exceeds the time/temperature combination (7days including day of opening/prep if held at 41F or below). CDI - foods discarded/dated appropriately. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12 Conditions of Use (P) Quat sanitizer in sani buckets was well above 500 ppm. Poisonous or toxic materials shall be used according to law, Food Code, and manufacturer's use directions included in labeling, and applied so that a hazard to employees or other persons is not constituted. Recommend obtaining an automatic dispenser for the quat sanitizer rather than manually mixing. CDI - poured out and re-made to 200 ppm. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of mayonnaise on floor in walk-in cooler. Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches above the floor. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Employee dicing tomatoes that had not been washed first. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready to eat form. CDI - unwashed diced tomatoes discarded; remaining tomatoes were washed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Plastic bins holding misc. utensils with buildup/debris in bases. At beginning of inspection, ice bucket stored adjacent to front hand sink where it was exposed to splash from hand washing. 2 knives stored on top of soap dispenser at back handwashing sink. Cleaned equipment and utensils shall be stored in a clean dry location where they are not exposed to splash, dust, or other contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT. Significant icing at/around door to walk-in freezer. Dish racks worn with rough finishes. Shelving units are rusting in walk-in cooler. Damaged microwave (discarded during inspection). Equipment shall be maintained in good repair. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C) REPEAT - Buildup inside dish machine. A warewashing machine shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) REPEAT - Cleaning is needed throughout, including but not limited to: bases/sides of fryers, diamond plate flooring in walk-in freezer, inside prep coolers including back edges under flip top lids, shelving in walk-in cooler, undersides of shelving at cook line, gaskets. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) No lid on trash cans in women's room. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Outside Receptacles (C) The designated trash dumpster has a cutout (like a recycling dumpster), bags with food debris are hanging out of the cutout and attracting yellow jackets. Receptacles and waste handling units for refuse used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT. Damaged floor tiles in several areas including in front of walk-in cooler. Repair ceiling in dry storage room. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT. Floors and walls throughout the facility are in need of additional routine cleaning. Floors have heavy buildup under all cooking equipment and tables throughout the kitchen. Clean walls, such as stainless steel wall behind cook line. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) At beginning of inspection, employee drink was on top of microwave over food prep area. 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. CDI - drink discarded. |