| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C -- Handwash sign was missing at the employee bathroom handwash sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. A sign was provided for correction. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed wings uncovered in the walk-in cooler and reach-in cooler. Foods shall be kept covered when in storage to prevent contamination. The foods were properly covered to correct the violation.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed packages of pub cheese, queso and cooked chicken wings stored underneath raw chicken and fish breader in the make-line unit. Breading and pieces of raw meat were falling onto the shelf and tops of containers below. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. The cooked and packaged foods (that were not contaminated) were moved to the walk-in and breading containers re-arranged as to not contaminate anything below. Cooked wings with breader pieces were discarded for correction. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of various containers contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. Improvement has been made in this area!! |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several packages of corned beef over stacked above the ice in the top of the make-line sand unit and top of the front salad unit between 44-50°F. Store TCS foods at 41°F or below when cold holding. The meat below 45 F was relocated to the walk-in cooler to cool properly and meat exceeding 45 F was discarded for correction. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf - Wings, boiled eggs, corned beef, deli ham & turkey, hotdogs and sausage in units without a date. Ranch had a wrong date sticker but was made two days prior. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known for the foods date marked for correction. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- 3-501.15 Cooling Methods - Pf -- Observed noodles in individual bags cooling in the walk-in cooler. First parameter was met but ice was placed into the containers to cool faster. Temperatures immediately began to drop once a method was in place. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. EHS advised staff to cool foods to 41 F using an approved method before portioning out and placing into individual bags which can slow the cooling process by insulating them. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed one wet wiping cloth stored on the make line equipment. Wet wiping cloths shall be stored in a container of approved sanitizer between uses. |
|
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 -- Observed spoons stored in a container with food debris in the bottom. Cleaned equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; in a self-draining position that allows air-drying; and covered or inverted. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- Observed single-service items stored uncovered on the stock shelf. Single-service and single-use utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; and shall be kept in the original protective package or stored by using other means that provide protection from contamination until used. |
|
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 -- Self-closure on the walk-in refrigerator is broken. Top left refrigerated drawer is broken. Make-line unit not working properly on the top, consistently. Faceplate on the refrigerated drawers is missing. Observed rusty shelving in the walk-in cooler. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed several rubber spatulas in bad repair and plastic containers damaged. Utensils shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - Pf -- At the time of inspection, the dish machine wash temperature was 111°F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. I will return within 10 days for compliance.
4-501.15 Warewashing Machines, Manufacturers' Operating Instructions - C -- The dish machine wash cycle did not reach the temperature specified on the data plate. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -Clean filters over the grill and ansul system where heavy grease build-up is present. Clean the top, inside of the microwave. Dust build-up on the fan inside the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) System maintained in good repair - C --Toilet not operating in the employee restroom off the kitchen. Small leak in the faucet at the three compartment sink. A plumbing system shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures- Cleaning needed around the grease container at the back door and behind the building. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, and clean. Clean the pad. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Paint floors in the walk-in cooler where paint is peeling (front entrance). Paint floor drain grates that are chipped and rusted. Replace the molded caulk and clean behind the dish area where black mold is present on the wall. Low grout in areas around the dish machine and behind. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C -- Sweep and clean floors behind large equipment and walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C -- Observed nonfunctional equipment inside the kitchen and behind the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove equipment.
6-501.16 Drying Mops - C -- Observed mops stored in the canwash basin after use. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Install mop hangers.
6-501.113 Storing Maintenance Tools - C -- Observed the hose stored in the service sink. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. Install a hose hanger/corral or store the hose on the existing hanger/corral. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C -- The light bulb outside the restrooms are out. Provide 10 foot candles measured 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Replace the bulbs.
6-303.11 Intensity-Lighting - C -- The lighting in the waitress station is less than 5 foot candles. Provide 20 foot candles at a surface where food is provided at buffets and salad bars, inside equipment such as reach-in and under-counter refrigerators; and measured 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
4-301.14 Ventilation Hood Systems, Adequacy - C -- Observed grease dripping off the top of the building onto the sides. Grease also dripping from the inside of the hood on the sides of the filters. Ventilation hood systems shall prevent grease or condensation from collecting on equipment, walls, and ceilings. Clean. |