| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Observed employee food/drinks stored above facility food and on prep surfaces. Keep employee food in a separate area below facility food to prevent contamination. Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision (Pf). No paper towels provided at handwashing sinks in prep and dish areas. Paper towel dispenser not dispensing at prep area hand sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. Corrected, provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness (P). Chlorine sanitizer measured at 0 ppm in 3-comp sink. Maintain sanitizer at correct concentrations when being used to sanitize. REPEAT. VERIFICATION REQUIRED WITHIN 3 DAYS.
.
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Can opener blade and several utensils stored as cleaned and sanitized have residue buildup. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected, moved to be rewashed.
.
4-602.11 (E) (4) Equipment Food-Contact Surfaces and Utensils - Frequency. Observed pink buildup on deflector of ice machine. Clean as needed to prevent buildup and avoid contamination. REPEAT. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Fried eggs 6 hours ago not at 41F. Quickly cool TCS foods that are prepared from room temperature ingredients. Quickly cool cooked foods within 2 hours from 135°F to 70°F; and within a total of 6 hours from 135°F to 41°F. Corrected, cut tomatoes above 41F voluntarily discarded. NO POINTS TAKEN DUE TO A SINGLE ITEM. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Cream cheese, 2% milk and sausage in walk-in cooler missing date labels/marks. Fried eggs dated 5/6/26, however PIC state prepped today. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Aslo, discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect.
Corrected, egg date corrected and other products labeled. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-Storage (P). Insect killer spray stored on handwashing sink and cleaner spray bottle stored on prep table. Store toxic materials to avoid contamination. Corrected, moved to chemical shelf. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Seasoned shrimp sitting on prep table while cooling. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Corrected, eggs vented, shrimp moved to walk-in freezer for rapid cooling. No second temperature was obtained as product was used for lunch service. NO POINTS TAKEN DUE TO A SINGLE ITEM. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) Good Repair and Calibration (Pf). Food thermometer was checked with ice and measured 40F; shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. VERIFICATION REQUIRED WITHIN 10 DAYS. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas. Leaking condensate from evaporator unit in walk-in cooler dripping into milk containers. Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded, under leaking water lines, under stairwells, or under other sources of contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition. Observed one employee in prep area wearing non-plain rings. Shall not wear rings/watches/bracelets except for a plain wedding band when cooking or prepping food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Wet wiping cloths stored in chlorine solution with a concentration <10 ppm. Wet wiping cloths must be stored in a sanitizer solution of proper concentration (50-200 ppm for chlorine/150-400 ppm for quat). Corrected- sanitizer was remade. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed sugar/flour scoop with handle touching food. Store scoops for dry goods outside of the container or with the handle sticking out of the top of the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination. Silverware was stored as cleaned and sanitized with the food- contact surface facing upward. Shall be stored so that only the handles are touched by EMPLOYEES. Corrected, items moved to be rewashed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Rust on walk-in cooler/freezer floor. Pot rack vertical bar detached, secured with bungee cord. Rusted storage shelves throughout. Can opener blade/holder rusted. Microwave missing turntable plate. Equipment shall be maintained in good repair. REPEAT. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) Test strips not available during the inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. VERIFICATION REQUIRED WITHIN 10 DAYS.
.
4-501.14 Warewashing Equipment, Cleaning Frequency. Additional cleaning needed on top of the dish machine and pre-rinse and 3-comp-sink basins. Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent contamination of equipment and utensils or at least every 24 hours. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Can opener holder significantly soiled with food/grease residue. Carbon buildup on the nonfood contact surfaces of baking/cooking equipment and utensils. Prep tables and prep sink soiled with debris and food residue. Microwave interior/exterior. Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) System Maintained in Good Repair. Observed leaks at faucets at the prep sink and 3-comp sink. Maintain a plumbing system in good repair. Repair leaks, cracks, minor clogs, etc. Repeat. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-403.12 Other Liquid Wastes and Rainwater. HVAC condensate from the walk-in cooler and freezer are draining into and accumulating in the walk-in units. Observed clogged drain in dishwashing area with standing water. Condensate drainage and other non-SEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
Yes |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Heavy condensate and standing water observed in walk-in freezer. Ambient air temperature at start of inspection measured 48°F; second reading after 2 hours measured 30°F. PIC stated unit was in defrost cycle. Also observed condensate leaking from walk-in cooler evaporator unit. Observed detached wall and broken floor tiles/missing tile coving next to the walk-in cooler, in the dish washing area near doorways, and behind ice machine. Repair or replace broken/missing floor tiles. Kitchen handsink in need of re-caulking to the wall. Small drill holes along wall throughout. Towel dispenser at handwashing sink in prep area not properly working. Physical facilities shall be maintained in good repair. Repeat violation. VERIFICATION REQUIRED WITHIN 3 DAYS FOR WALK-IN UNITS.
.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. (C) Cleaning needed on floors behind and under equipment and walls throughout to remove buildup of food and debris accumulated over time.
. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers. Observed employee items (phone chargers, speaker, drinks) stored on prep surfaces. Designate and use an area for the orderly storage of employees' clothing and possessions. Repeat.
6-303.11 Intensity-Lighting - Observed 7-foot candles of light intensity in walk-in cooler and walk-in freezer. Observe light out in hood system. Repair or replace. Repeat. |