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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf) Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKSshall be provided with a supply of hand cleaning liquid, powder, or bar soap. The handsink in the dishpit and the handsink in the dining room restroom had soap dispensers which did not dispense soap. PIC put bottles of soap at these handsinks. CDI.
6-301.12 Hand Drying Provision (Pf) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels. The paper towel dispenser in the employee restroom did not dispense paper towels. PIC fixed this without being prompted. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food contact surfaces shall be clean to sight and touch. Observed oily residue on squeeze bottle tops and inside squeeze bottles. There was also a few dishes stacked as clean with stickers or sticker residue on them. The dishes were taken to be rewashed. CDI. REPEAT VIOLATION.
The dishes need to be pre-washed to ensure the oily residues are removed. Use sponges and bottles brushes to clean inside all crevices. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods shall be held at 135F or above. Observed mashed potatoes and beans in a hot holder below 135F. These items were reheated to 165F and placed back in the hot holding unit. The plastic liners were also removed to prevent air gaps from preventing proper hot holding. Fries under heat lamp do not conisitently hold temperature. Time as a Public Health Control (TPHC) might be best for these items. EHS will provide PIC with a TPHC form. CDI.
Besides these two items hot holding was otherwise compliant. |
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22
|
0
|
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) TCS foods shall be held at 41F or below. Observed two cheeses and cut lettuce in the low cooler above 41F. These items were taken to reach-in freezer to blast chills since they were placed in the unit less than four hours ago. CDI.
Cold holding was otherwise compliant at this establishment. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) TCS foods shall be date mark once prepared, opened, or removed from original packaging and kept for a maximum of seven days. Observed one item of deli meats in the walk-in cooler without a date mark. This item was date marked upon request. CDI. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) (A) Except as provided in (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Observed food employees with hats on but hair not completely kept up which is needed to prevent food contamination with hair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed dust on some wire wracks in the dishpit and slight dust accumulation on the top of the dishmachine. The non-food contact portion of ice machine had slight debris on it. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair. Observed slight chipping of paint on a window door frame in the food preparation area. |
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