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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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|---|
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6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Employee drink cup found stored on top prep table. PIC discarded cups during the inspection. CDI |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food-contact surfaces, and utensils shall be clean to sight and touch. Pf Several utensils and dishes were observed uncleanly stored on a clean dish rack. All items were moved to the dish sink to be rewashed during the inspection. CDI
4-602.11 (E)(4) - C EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Nozzles, ice machine bin, and the tea dispenser were found unclean with brownish film on the surface. The pic had the employee pull and clean during inspection. CDI |
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19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. P Pork found reheating on hotholding unit at 120F (less than 1hr out) pulled reheated to 165, CDI. |
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23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17(B) - Pf Except as specified in (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Ready to eat foods shall be date marked; beans, pork, beef found in walkin cooler without date. All items were prepared yesterday. PIC put labels on all items, CDI. |
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47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 (A) - C EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.The walk-in cooler and freezer are in need of substantial repair; the installation of new walk-in units is recommended. The walls and floors of the walk-in cooler exhibit significant rust and noticeable gaps between seams. Additionally, the shelves in the walk-in cooler, preparation area, air drying area, and kitchen have also been found to be rusty and should be replaced. The painted shelves located on the preparation tables do not meet approved standards for repair; therefore, it is recommended that the preparation tables be replaced. It is necessary to replace all gaskets on all reach-in coolers in the kitchen that have been observed with tears, which prevent the door from sealing properly. Additionally, the handle on the walk-in cooler door is missing and requires replacement. New cooling system recommend in walk-in cooler or replace with new walkin units. Cooling system has been found to not hold temperatures during temperatures above 80F within kitchen. If unit is found above 41F, establishment will have to close or rent a refrigerated truck until unit is repaired.
4-202.16 Nonfood-Contact Surfaces - C NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. The existing walk-in cooler has been converted into a dry storage area. However, the ceiling features ledges and projections that hinder effective cleaning of the surfaces. |
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48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.14 - C A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned:
(A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours. The dish machine and 3-compartment sink were not being cleaned before use or throughout the day. A large amount of debris was observed on top of the dish machine. The backsplash of 3 compartment sink was found soiled. PIC had employee to start cleaning sink and dish machine during inspection, CDI |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Conduct a thorough cleaning of all surfaces of the equipment, including knobs, wires, handles, and wheels, to eliminate grease and food debris. A significant accumulation of grease and food residue was noted on all equipment.
4-602.13 - C Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean drip pans to prevent the accumulation of residue. A large amount of residue was observed on the drip pan. |
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51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) - C A PLUMBING SYSTEM shall be maintained in good repair. Handsink and 3 compartment sink plumbing dripping; Repair plumbing. |
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55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Replace the ceiling tiles, as several tiles have been observed to be either missing or stained.
Repair the walls, addressing issues such as pitting, damage to corners, and compromised baseboards. All holes should be sealed appropriately.
Repair or replace the light fixtures, as the light covers in the preparation area have been noted to be cracked. It is recommended that the existing wall covering be replaced with new fire-rated (FRP) panels to enhance durability. Remove the stainless steel surfaces that are not in satisfactory condition and replace them with light-colored walls that will promote better light reflection. Install FRP panels in the preparation rooms and storage areas, as existing FRP seams do not line up, leaving gaps. Holes were observed in the walls in the storage area. Repair the grout in the flooring of the kitchen. The kitchen needs a full remodel. New light covers are needed, old lights are not working properly.
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor and walls throughout the kitchen and dish area to remove the buildup of food, grease, and debris. Clean light covers to remove grease and debris from the surface. Clean vents in the kitchen. |
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