| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- REPEAT
The white bulk container for dry goods was found to be dirty on the inside where food goes. The nozzles for the coffee machines and the coke dispenser were found with buildup on them. CDI - White bulk container and nozzles were cleaned during the inspection.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Bologna found in the walk in cooler at 63 degrees F. After discussion with the PIC, it was discovered that the previous shift had thawed the bologna at room temperature and placed it in there afterwards. CDI - Bologna was cooked off since it had not been 4 hours since the product had been out of temperature.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19- Time as a Public Health Control- REPEAT
Stickers were found to be labeled for more than 4 hours for the pizza. There was no stickers printed for the hot dogs and taquitos being held on TPHC. Procedures did not specify the foods being held on TPHC. CDI - Correct time stickers were placed on all items. Procedures were updated to include the types of food being held on TPHC. Points maintained at half due to improvement.
(A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf)
(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P)
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (Pf)
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (P)
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. (P) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation- REPEAT
Observed a sanitizer bucket stored on the cutting board of the fliptop cooler and a different one stored on the clean side of the 3 compartment sink. CDI - Buckets were relocated during the inspections.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests-
Flies observed throughout the kitchen.
The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies; C
(B) Routinely inspecting the PREMISES for evidence of pests; C
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions. C |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas-
Coffee found stored under the sewer line of the handwashing sink in the front by the coffee machines.
FOOD may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination (C) |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-
Food employee observed wearing bracelets while engaging in food preparation.
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment REPEAT (C)
Rusted shelving observed throughout the facility which needs to be replaced. Ice build up observed in the walk in freezer, which is indicative of some sort of leak.
Equipment shall be maintained in good repair.
4-402.11 Fixed Equipment, Spacing or Sealing- REPEAT
Both restroom handwashing sinks need to be resealed to the wall.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D).
4-202.11 Food-Contact Surfaces-Cleanability-
Observed the hot dog container lid with a chipped corner. CDI - PIC voluntarily discarded the lid.
Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature.
Observed the wash solution at 105 degrees F while active washing was occurring. CDI - Hot water was added until the solution reached 110 degrees F.
The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43oC (110oF) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood contact surfaces REPEAT (C) -
Walk in cooler and walk in freezer gaskets are in need of cleaning. Sticker resudue found on the nonfood-contact surface side of clean containers and on the sides of equipment. The handle for the potato peeler was found to be dirty, according to PIC this is no longer used since the remodel so it was discussed to just remove it. The nonfood-contact surface portion of the drink nozzles were found dirty.
Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair- REPEAT
Leak observed in the hot handle of the handwashing sink in the kitchen. Points maintained at half due to improvement.
A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs REPEAT (C)
Dumpster missing drain plug.
Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
5-501.11 Outdoor Storage Surface (C) - REPEAT
The dumpster area has standing water and it is not sloped to drain.
An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water.
5-501.113 Covering Receptacles (C)
Dumpster side door and grease trap lid found open.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Area around the dumpster has trash build up and is in need of cleaning.
A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Drying Mops REPEAT (C) -
Multiple mops found stored on the floor. Mop must be stored with the head down and not touching the floor.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
Baseboards throughout in need of being resealed to the wall. Corner guard is damaged on the wall by the handwashing sink.
Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT
Cleaning needed of the floor in the back. Vent in need of cleaning above the grab & go hot box.
All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |