| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
A Certified Food Protection Manager Certification was not provided at the time of the inspection.
The Person in Charge shall be a Certified Food Protection Manager who has demonstrated proficiency by passing a test that is part of an accredited program. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)
Beverage nozzles were observed with buildup and soiling. Nozzles shall be disassembled, washed, rinsed, and sanitized daily. The top inner portion of the ice machine was observed with black buildup. Tea nozzles were observed with black residue present.
Food-contact surfaces and utensils shall be cleaned at a frequency specified by the manufacturer or, when no specifications are provided, as often as necessary to prevent the accumulation of soil or mold.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Metal food storage containers were observed to be soiled with grease and food residue.
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Soiled dishes were placed at the four-compartment sink to be rewashed. Corrected During Inspection (CDI) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Chicken patties stored in the left-side bottom freezer and shake mix were both measured at 46°F.
Time/temperature control for safety (TCS) food shall be maintained at 41°F or below.
Chicken patties and shake mix were voluntarily discarded. CDI |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
TCS food items held on the line under Time as a Public Health Control were observed without updated time stickers. The stickers reflected a time of 10:00; however, the TCS food items were changed at 2:00 PM and the stickers were not updated. Management showed the Registered Environmental Health Specialist (REHS) that the times were updated in the temperature log book in the office area. After review, it was also observed that a down arrow was drawn on the boxes where temperatures were to be documented.
When switching TCS food items under Time as a Public Health Control, food removed from cold holding must be at 41°F or below, and temperatures should be documented in the log book to ensure proper starting temperatures.
When using Time as a Public Health Control (maximum 4 hours):
- Food shall have an initial temperature of 135°F or greater when removed from hot holding.
- Food shall be marked to indicate the time that is 4 hours from removal from temperature control.
- Food shall be cooked, served, or discarded within 4 hours.
- Unmarked or incorrectly marked food shall be discarded.
REHS allowed management to update the stickers since the log book had been updated; however, the full procedure shall be followed consistently. CDI, REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
COMMENT
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Zip ties were observed stored in the bread case above the serving line. A food employee was observed removing packaged bread from the bread case while zip ties were stored in the unit above the line.
Loose zip ties may pose a risk of physical contamination if they fall into food during preparation or service.
Food shall be protected from contamination by storing it in a clean, dry location and in a manner that prevents exposure to splash, dust, or other sources of contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Yellow wiping cloths were observed stored outside of sanitizing buckets and used to clean the serving line.
Chemical sanitizing solutions used to hold wet wiping cloths between uses shall be free of food debris and visible soil. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Observed a whisk stored in an ice bath under the tea dispensers.
During pauses in food preparation or dispensing, utensils shall be stored with handles above the food or container, on a clean portion of the prep table or equipment, in running water of sufficient velocity to flush particulates to the drain, or in water maintained at 135°F or above. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Dishes on the clean dish racks above the 4-compartment sink were observed stacked while wet.
Clean equipment and utensils shall be stored in a self-draining position to allow proper air drying. REPEAT
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Clean dishes were observed being cloth dried with yellow wiping cloths by the warewashing employee after cleaning and sanitizing.
After cleaning and sanitizing, equipment and utensils may not be cloth dried. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The chemical storage rack near the restroom was observed stored on scrubby cleaning pads. Shake mix was not measured at 41°F. The shake machine shall be serviced to ensure proper temperature control. Management contacted maintenance during the inspection.
Equipment shall be maintained in good repair, with components such as doors, seals, hinges, fasteners, and kick plates intact, tight, and adjusted according to the manufacturer’s specifications. REPEAT
4-501.12 Cutting Surfaces (C)
The cutting board attached to the raw meat preparation unit next to the grill was observed to be heavily scratched and soiled with black buildup.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
COMMENT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The pullout catch on the left side of the shake machine was observed to be soiled.
Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
COMMENT
5-205.15 (B) System Maintained In Good Repair (C)
The handwashing sink near the entrance/exit door of the establishment was observed to be slow to drain.
A plumbing system shall be maintained in good repair. REPEAT |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Trash observed outside the dumpster and directly on the dumpster pad.
All refuse, recyclables, and returnables shall be stored in designated areas and kept clean and free of unnecessary items. REPEAT
5-501.113 Covering Receptacles (C)
Side doors on the outside dumpster were observed open.
All outside receptacles for refuse, recyclables, and returnables shall remain covered with tight-fitting lids or doors. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Trash and ice buildup were observed on the floor in the walk-in freezer. The floor beneath equipment was heavily soiled. Walls throughout the kitchen, including areas behind equipment and handwashing sinks, were also observed to be soiled with splash and soap scum.
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The floor threshold in the walk-in freezer was observed to be in poor repair. Floor tiles throughout the establishment were observed to be damaged or missing. Floor grout throughout the establishment was also observed to be low.
Physical facilities shall be maintained in good repair. |