| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
A wet wiping cloth was being stored inside of the back hand sink during the inspection. A handwashing sink may not be used for purposes other than handwashing. An employee removed the wiping cloth from the hand sink during the inspection. CDI |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E)(4)(b) Equipment Food-Contact Surfaces and Utensils - Frequency (C)
The nozzle for the beverage station’s water dispenser had residue on the inside of it. The surfaces of equipment such as beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. The manager removed and cleaned the water nozzle during the inspection. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Both chili and sausage gravy had hot holding temperatures below 135F while being held inside of secondary metal containers that were placed into the counter top steam well. All time/temperature control for safety foods under hot holding shall be maintained at 135F or higher. The manager voluntarily discarded the chili and sausage gravy during the inspection. The REHS recommended to the manager that the restaurant keep containers of chili and sausage gravy inside of the steam well unit (with direct contact with the hot water) in order to maintain the temperatures of the foods at 135F. CDI |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
A wet wiping cloth (not in active use) was being stored inside of the back hand sink during the inspection. Cloths in-use for wiping counters and other equipment surfaces shall be held inside of chemical sanitizer in between uses. R |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
A few multi-use plates and platters were wet stacked while being stored on the clean dishes shelving above the front make line. After cleaning and sanitizing, equipment and utensils shall be air-dried and may not be cloth dried.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean multi-use coffee cups are being stored on trays soiled with coffee grains and residue. A hair was seen along the outside of a stack of clean food bucket lids in the back warewashing sink. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. The REHS removed the stack of food bucket lids and placed them inside of the 3-compartment sink for cleaning during the inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces (C)
The wired racks inside of the front reach-in milk cooker are rusting and need cleaning and treating with Rust-oleum. The metal racks mounted above the back 3-compartment sink are also showing signs of rusting and also need cleaning and treating. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The inside of the front 2-door refrigerator has food residue on it and needs cleaning. Metal shelving used for storing clean bowls (above the counter top steam well) is also soiled with debris and needs cleaning. The black, plastic crate (used for holding clean food bucket lids) is also soiled and needs cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113 Covering Receptacles (C)
One of the doors to the restaurant’s outside dumpster was found open during the inspection. The REHS closed the dumpster door. CDI
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Minor trash inside of the dumpster enclosure needs cleaning up/removing. |