| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Multiple plates and drop in pans were stored as clean but still had food residue and debris present. Ice bucket stored on top of ice machine was present with dead flies inside. All items taken to dish area to be washed, rinsed and sanitized. Food contact surfaces shall be kept clean. Vegetable prep sink had residue buildup on vat walls. Sink cleaned properly during inspection. |
|
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) Multiple raw meat products including hamburger patties, chicken and beef were found between 42-48F. Employees removed raw meat items from the grill drawers and placed into the WIC during inspection. TCS foods shall be maintained 41F or below. PIC put in a work order for the units. |
|
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) Cut tomatoes present in the condiment cooler did not bear a date mark. Two large bins containing cooked ribs in the WIC did not bear a date mark. Items were date marked during inspection. TCS foods held more than 24 hours shall be date marked. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Raw shrimp were observed thawing in the meat prep sink under running water at 85F. Shrimp were removed from prep sink and placed into WIC during inspection. When thawing under running water, the temperature of the water shall be 70F or below. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) At onset of inspection, a pan of cooked green beans with bacon was present on the sanitizer end drainboard of the 3 compartment sink. The 3 comp sink was fully set up and a full vat of sanitizer was directly beside the cooked food. Employee moved cooked pan into WIC during inspection. Proper storage of food was explained to employee. Multiple containers of raw meat were observed stored on the floor in the meat WIC. Food is be protected from contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Employee in the act of handling and preparing food was observed wearing a watch. Only a plain ring shall be worn while preparing food.
2-402.11 Effectiveness - Hair Restraints (C) Two employees with beards were observed preparing food with no beard restraint. Adequate hair restraints shall be worn while preparing food. |
|
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) Shelving with chipping coating and rust present. Salad cooler and breading cooler both have standing water present in bottom of units. Walk-in cooler doors rusting. End caps missing on table legs under salamander, legs have stagnant standing water inside them. Equipment shall be maintained in a state of good repair and proper adjustment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Equipment facings, housings, ledges, interiors, handles, shelving, speedracks, etc. all have residues and debris present. Interior of salad prep cooler has residue and microbial growth on back wall and along stepdown. Food weighing scales observed with heavy build up of food residue and debris. Non food contact surfaces shall be kept free of dirt and food residue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Broken ceramic wall tile, peeling paint on ceiling grid present. Missing grout throughout. Damaged, rusty and corroded door frames. Missing or damaged base tiles. Base trim in meat cooler damaged and gaps are present. Dripping water from ceiling present above the hand sink in the meat room; drip present from ceiling in the dry goods area. Light fixture in dry goods area is present with pooling water. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceilings need cleaning throughout. Physical facilities shall be cleaned as often as necessary to keep clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) Employees car keys were observed in contact with box of deli paper on shelf underneath prep sink. Keys were relocated to proper place during inspection. |