| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Eating, Drinking, or Using Tobacco
EMPLOYEE BEVERAGES FOUND STORED IN FRY FREEZER WITH OPEN FOOD.
EMPLOYEES SHALL EAT AND DRNK ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS AND LINENS, UNWRAPPED SINGLE SERVICE AND SINGLE USE ITEMS OR OTHER ITEMS NEEDING PROTECTION CAN NOT
CORRECTED - DRINK DISCARDED. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 (A) Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature, pH, Concentration and Hardness P, Pf
DISH MACHINE (CHEMICAL SANITIZATION/CHLORINE) NOT SANITIZING DURING INSPECTION. NOTED DISH MACHINE NOT PRIMED.
CORRECTED: PIC PRIMED DISH MACHINE. SANITIZING AT CORRECT PPM FOR CHLORINE.
A CHEMICAL SANITIZER SOLUTION USED IN A SANITIZING SOLUTION FOR MANUAL OR MACHANICAL OPERATIONS SHALL HAVE A MINUMUM CONCENTRATION AND TEMPERATURE BASED ON THE CHART LISTED IN 4-501.114 FOR CHLORINE
4-602.11 Equipment Food-Contact Surfaces and Utensils Frequency (PF) OBSERVED DISHES WITH FOOD RESIDUE STORED AS CLEANED AND SANITIZED. Equipment food contact surfaces and utensils shall be clean to sight and touch. CORRECTED - ITEMS RETURNED TO DISH. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) OBSERVED FOODS NOT REHEATED TO 165f IN HOTWELL. PARM SAUCE AND MARINARA SAUCE WERE REHEATED IN MICROWAVE 2-4 TIMES BEFORE IT REACHED 165F. TCS foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of 165°F for 15 seconds. CORRECTED - PARM SAUCE AND MARINARA REHEATED TO 165 FOR 15 SECS. IN MICROWAVE. EHS SUGGESTS REHEATED ON STOVE TOP SINCE MICROWAVE TOOK SEVERAL ATTEMPTS TO REACH 165f. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding P
MULTIPLE READY TO EAT TCS FOOD ITEMS TO INCLUDE (COOKED FISH, BURGER, LOBSTER, LOBSTER SOUP, COOKED PLANT PRODUCTS, CHICKEN, SLICED TOMATOES, SLICED AND SHREDDED CHEESE, MAC N CHEESE) AT TEMPERATURES ABOVE THE REQUIRED 41 DEGREES F IN WALK-IN, BOTTOM OF REACH IN, FLIP TOP UNIT 2 AND COLD HOLD DRAWERS FOR BOTTOM OF FLIP TOP.
MAINTAIN TCS FOODS AT 41F OR LESS. TEMPORARILY CORRECTED, TCS FOODS DISCARDED. |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). OBSERVED SLICED CHEESE WITHOUT A DATE MARK LABEL. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. TEMPORARILY CORRECTED - CHESSE LABELED. WILL VERIFY CONSISTANCY AT VERIFICATION VISIT.
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) - OBSERVED SLICED CHEESE HELD BEYOND 7 DAY DATE MARKING. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CORRECTED FOOD DISCARDED. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Observed rice in tightly sealed in bags after just being prepped. Observed cooling foods with tight lids. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Corrected - operator moved all cooling items walk in freezer and vented lids to cool down properly. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (A, B, D) Controlling Pests. Observed flies. Keep the premises free of insects, rodents, and other pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. Observed food manager without hair net while prepping food. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 (B)(1) Wiping Cloths, Use Limitation Observed wet wiping cloths stored without water covering them in sanitizer bucket. Wet wiping cloths must be stored in a sanitizer solution of proper concentration (50-200 ppm for chlorine/150-400 ppm for quat). Corrected - Buckets refreshed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed utensils stored in hot water above 135, but soiled with floating food particulates.
Store in-use utensils in a clean & dry place; in food with handles out; in 135°F or greater clean water; or under running water which quickly moves food particles to the drain. Corrected- water changed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed cleaned sanitized dishes, wet-stacked. Air dry equipment and utensils after cleaning and sanitizing. Corrected - dishes that were wet-stacked, were separated to air dry |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. - Observed singles service articles (togo containers) stored on counter, exposed to splash and other contaminants. Store single service items in original packaging or by other means that afford protection until used. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment. Flip top unit, reach in cooler and walk-in cooler not holding food temps at or below 41F. Equipment shall be maintained in good repair. Verification will be made tomorrow to ensure that all items are repaired and store has capacity to operate safely. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces. Observed following equipment needs additional cleaning; shelves throughout(above prep equipment, prep sinks and below grills/stoves),gaskets on all cold hold drawers and cooler doors. Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System Maintained in Good Repair C
PLUMBING CONNECTION AT BOTTOM OF HAND WASH SINK BASIN (2ND HAND WASH SINK ON GRILL LINE, THE ONE THAT RUNS CONSTANTLY ) IS LEAKING.
PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures. Observed residue on toilet in women's room and on urinals in men's room. Maintain handwashing sinks, toilets, and urinals clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures
DUMPSTER/GREASE RECEPTACLE CORRAL NEED TO BE CLEANED TO REMOVE BUILD UP OF GREASE/LEAVES THAT HAS OCCURED |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12Cleaning, Frequency, and Restrictions. Walls and floors throughout establishment require deep cleaning. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |