| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed chemical sanitizer dish machine with a 0 ppm concentration reading. Owner was able to fix dish machine during the inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up and debris left attached to pans on air drying shelves. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beef soup cooling from yesterday at a temperature of 45F. Beef soup was discarded during inspection. Observed pork cooling for 30 minutes with no temperature change in between. Observed potatoes with a temperature change of 8F in 30 minutes not meet cooling parameters.Foods discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods left out on countertop such as raw chicken, lettuce, and tomato all above temperature threshold of 41F. See temperature chart. Foods above 45F were discarded. Foods in between 42-45F were cooled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as beef soup and pork tightly packed inside of walk in unit inside of bulk sized containers. Ensure that foods are being actively cooled by breaking foods down in to smaller thinner portions. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in efforts to control the spread of pests. Observed gnats and flies present. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on countertops. Ensure these wet wiping cloths are making it back to sanitizer buckets. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ensure that utensils with handles are being used to store inside of foods instead of bowls. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stopped in a manner that allows them to effectively air dry. Observed dishes left wet stacked on air drying shelves. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.Observed hand washing sink soap dispenser during the inspection was not working in the dish room. Observed torn gaskets inside of reach in unit. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water not draining in kitchen area under reach in unit. Unit was fixed on site. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.Observed dumpster door/left open. Maintain dumpster door closed to prevent a possible harborage or attraction of pests. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that team members have proper storage areas for purses that do not have the potential to contaminate food prep areas or single service items. Observed purses present on racks. |