| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employees observed touching or moving face masks then proceeded to prepare food. Employees also observed washing hands then turning off faucet handles without paper towel or proper barrier. CDI. Employees washed hands properly with education. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket observed inside handsink upon entry of inspection. CDI. Moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple stacked pans and fryer basket deemed clean observed with residue and food debris. CDI. Taken to dish machine to be washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Rice and sausage patties were observed hot holding below 135F (see temperature chart). CDI. Foods reheated on flattop. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp, shell eggs, shredded cheese, hashbrowns, raw flounder, and multiple other foods observed cold holding above 41F. When assessed, foods are mostly being left out too long on countertops at breakfast service or over stacked in units. CDI. All foods placed in walk-in cooler uncovered to cool quickly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Date marking observed incomplete and inconsistent throughout kitchen. Some foods held in facility were not back-dated from the walk-in cooler held in flip top and reach in units, some were dated with color/day stickers, and some with numbers. When questioned, PIC stated some foods were not prepared for sticker placed on them. CDI. Dates were corrected during inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Shell eggs were observed on prep counter on time control with no time stamp. CDI. Discarded. Procedures for eggs on time control could not be located during inspection. CDI. New procedures emailed to PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Several foods including potato salad, hashbrowns, sausage patties, and chicken noodle soup observed cooling either on prep counters or tightly wrapped in plastic wrap below 135F. Hashbrowns being stored out on prep sink then placed in cold holding unit in large portions. CDI. All foods sent to speed rack in shallow pans in walk-in cooler to cool and loosely covered/uncovered. Repeat violation. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Hashbrowns being thawed on top of prep sink in standing water of 80F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Salt seasoning mixture observed on cook line with no labeling and sugar observed with no label. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Clean drinking cups observed beside handsink with no effective splash guard or barrier. Provide barrier or move cups. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet/soiled cloths dispersed throughout kitchen. |
|
42
|
0
|
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. Several pans and other dishes being stacked together wet. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C Employee observed cracking eggs with gloved hand then proceeding to plate foods and contaminate other items. CDI. Food discarded and plates to be washed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets and sides of equipment observed heavily soiled. Repeat violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling tiles observed missing over dish machine area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks and phones observed on prep counter and on ice machine when conducting walkthrough. |