| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
*** One water bottle of an employee was stored chopping block for BBQ. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 - Safe, Unadulterated, and Honestly Presented: Food shall be safe for consumption, unadulterated and honestly presented. P
*** Observed one dented cans on the can racks. The dented can were set on bottom rack and marked with an X to be returned to the distributor, CDI. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: (A) FOOD shall be protected from cross contamination by: (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. *** Observed in walk in cooler unwashed produce being stored above prepared hash browns. The unwashed produce was moved to prevent contamination, CDI.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P *** Observed open raw breaded chicken in reach in freezer being stored above uncooked biscuits. PIC rearranged reach in freezer to prevent contamination, CDI, |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112 - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures: Provide a minimum of 180F rinse water for sanitization when using the dish machine. Pf *** Observed the hot water dishwasher not reach a minimum temperature to properly sanitize. Test strips from establishment and REHS were used and the test strips did not change. Owner called to have company service the hot water dishwasher. Employee is using 3 compartment sink to wash, rinse, and sanitize food-contact surfaces and utensils until the hot water dishwasher is serviced, CDI. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P *** Observed rice in the hot hold cabinet that did not meet hot holding temperature. See temperature log. Asked employee when the rice was placed in the hot hold unit. Employee stated the rice was pulled from the walk in cooler at 7:00 am and placed in the hot hold cabinet. The rice was discarded by employee since the rice was not properly reheated with two hours. New rice was made by employee, CDI. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P *** Observed mashed potatoes in bottom of hot holding cabinet. This item temped at 114F. Asked employee when the potatoes were placed in the unit. Employee stated a mashed potatoes were properly reheated before being placed in the hot hold cabinet. REHS has employee reheat mashed potatoes to 165F, CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *** Observed bbq slaw in reach in cooler not meeting cold holding temperatures. See temperature log. Spoke with employee and the bbq slaw was discarded and replaced with new bbq slaw from walk in cooler, CDI. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
*** Corn and white beans were not date marked. Asked employee when these items were placed in walk in cooler. Employee was unsure when these items were placed in the walk in cooler. Employee discarded these unmarked corn and white beans, CDI,
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
*** Potato salad (3/28) was observed in walk in cooler. Explained to employee that this item was past the time temperature window. Employee discarded this item, CDI. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf *** Observed eggs, cheese, lettuce, and tomato not marked on whiteboards for the time procedure. Spoke with employee and all items were pulled out at 7:00 am. Employee marked whiteboards with the time and temperature when pulled from cold holding, CDI. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. *** The working container of flour, oil, seasonings on the cook line were not labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. *** Drive thru window is not self closing. There is potential of insects or rodent entry are possible. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *** Observed open raw chicken on the floor of the walk in freezer.
6-404.11 - Segregation and Location: Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. Pf *** Observed one severely dented can on can rack. The can was removed and an “X” was placed on top of the can, CDI |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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. *** Observed multiple-use cup and single-use cups in being used as scoops in the oatmeal, potato salad, and bbq slaw. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying *** Observed wet stacking above the 3 compartment sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. *** The racks in the walk-in freezer are starting to rust. The walk in cooler door does not work when opening door from the inside. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. *** Observed multiple pieces of equipment such as the chicken cooker, racks (throughout facility), fan above drive thru window with residue build up and dust.
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. *** Observed fan guards in both walk ins with dust accumulation. Serval racks throughout facility are rusting or dirty. Hot hold cabinet and multiple reach in units have food debris in bottom of all units. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ***The 3 compartment sink faucet is extremely loosing and leaking at base of the faucet and when not in use. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: 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. ***The vents above the toaster and cook line have dust accumulation. |