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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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|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Personal drinks, food and other items need to be stored in a designated location where it will not contaminate food or clean equipment. Ex: Drinks shall not be placed on prep tables.
(A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures (P) (Pf) Warewashing logs are not being properly filled out. Each time utensils and equipment are washed, rinsed and sanitized. The ware washing logs for (hot, soapy wash water temperature) and sanitizer concentration (bleach water solution between 50-100 ppm) shall be written on the log to ensure items are being properly washed, rinsed and sanitized. Most days are being documented but several days are being missed. Ensure all employees are utilizing the first (right compartment of the 2-bay sink) to wash and rinse dishes, and they are using the second (left compartment of the 2-bay sink) to sanitize dishes and utensils before air drying. Reminder to employees to fill this chart out.
**A verification visit will be conducted within 10 days of this inspection to ensure the procedures are being correctly followed and the chart is being filled out.
If the Regulatory Authority grants a variance, the permit holder shall: (A) Comply with the plans and procedures that have been submitted and approved and (B) Maintain and provide records, documenting that procedures are routinely followed. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (C) There were several areas around the back of the facility that had signs of rodent activity. Mouse droppings were found on the floor in the back storage rooms. Clean the floors, remove equipment that is unnecessary to the facility's operations and contact pest control if rodent activity continues.
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;
(B) Routinely inspecting the PREMISES for evidence of pests;
(D) Eliminating harborage conditions. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Reminder to employees, unless the fruit or vegetable product packaging states the food is pre-washed, tomatos, lettuce, cabbage, onions, etc. shall be washed before being cut or served.
(A) Except as specified in (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
-The ice scoop is currently being stored on top of the ice machine without a protective container or storage area. Place the clean ice scoop in a clean container on top of the ice machine to help protect the scoop from environmental contamination. Be sure to clean and sanitize the scoop and container at least daily. The scoop was covered in a greasy buildup during the inspection. The PIC washed and sanitized the scoop.
(A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
-Clean the top portion of the flip top cooler where old food debris has spilt.
-Clean sinks, shelving and other areas with debris and food residue on the surfaces.
-Clean upper and lower shelving around the facility. Remove items that are not used for food service processes.
-Clean prep surfaces under the flat top grill and bread toaster.
-Clean surface under cutting board on flip top cooler. Do not place a wet cutting board on the flip top cooler, allow it to air dry so growth does not occur.
-Clean inside of microwave
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
-Floor tiles are missing under the 2 basin sink and in the dry storage room. Replace tiles or seal these areas to keep them smooth and easily cleanable.
-Replace the broken self-closing device on the back entry door into the kitchen area. This door must be self-closing and self-latching.
Physical facilities shall be maintained in good repair. Repair to be smooth, durable, easily cleanable, and nonabsorbent in areas subject to moisture.
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floors behind and under large equipment in the main kitchen area. Remove items off of floor (boxes of golf balls, old equipment, golf gear, shoes, hats, etc.) so thorough cleaning can occur in the back two storage rooms. There is food residue, debris and rat droppings on the floor that needs to be cleaned up.
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
4-301.14 Ventilation Hood Systems, Adequacy (C)
-A large flat top grill was added to the facility without informing the Local Health Department and Fire Marshal. This flat top grill requires a hood system to be installed above the system to catch grease, vapor and other odors. A hood system must be installed if this piece of equipment is to be utilized for cooking and reheating foods.
**Contact Building Inspections, Fire Marshal for hood installation.**
Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings. |
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