| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
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.
Observed employee's personal beverage cup stored on top shelf surface over dry food items stored on bottom shelf below underneath steam table to left of To-Go window. CDI by PIC moving the beverage cup to the bottom shelf. Do not store personal beverage cups over any food, equipment, or food contact surfaces. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
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
In drawer cooler, a raw pork bacon was found stored in same pan as precooked smoked sausage links. CDI by PIC reorganizing the foods so that they were each in separate pans. Do not store raw meats in same pan as precooked foods. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
[REPEAT] Several deep metal food pans were found stored away as cleaned and ready for use, but were still soiled with dried food residue and in some cases large pieces of food debris. CDI by requiring those pans to be thoroughly rewashed, rinsed, and sanitized. Thoroughly clean all food contact utensils prior to storing them away as clean and ready for use.
4-602.11(E)Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (2) "At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles" (C)
When questioned today about how often the drink nozzles and the tea urn nozzles are cleaned, they PIC stated "Every other day". The PIC was reminded that they must be cleaned at least once per day. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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
All ready-to-eat foods that had ben pre-portioned were found date marked except for two small containers of slaw in 1 door work top cooler under front counter. CDI by PIC immediately voluntarily disposing of those to waste. |
|
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. (C )
During inspection 1 bulk container of flour was found unlabeled. Keep all dry food containers labeled to identify contents. CDI by PIC labeling the container. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry.
The self-close device of the To-Go window is not working and must be repaired to properly self-close after each use. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
[REPEAT] Observed many deep metal food pans still wet after being washed, nested together, and stacked away ready for use. Fully air dry all washed equipment and utensils before stacking them away together. CDI by having all wet pans found to be returned to utensil wash sink to be rewashed, sanitized, and air dry process restarted. Do not stack washed pans together until first fully air dried. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
Replace the shelving in the main walk-in cooler that has paint coating that is peeling and flaking off.
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.
Replace door gaskets that are either torn or starting to tear on the following cooler doors: Prep top cooler, bottom door of TRUE double door upright reach-in freezer to right of fryers, and both doors of the biscuit prep cooler. (NOTE: PIC stated that the door gaskets are already on order). |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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. - C
[REPEAT] Detail clean door gaskets of reach-in coolers. [REPEAT] Detail clean shelving and dunnage racks in main walk-in cooler. [REPEAT] Clean accumulated dust on cooling coils of cooling unit in main walk-in cooler. [REPEAT] Detail clean grease residue build-up from inside and outside surfaces of fryers. [REPEAT] Clean fallen trash and drink residue build-up from inside of cabinets and from shelving inside of those same cabinets underneath customer self-serve drink station. Clean dust and flour accumulation from shelving installed over biscuit prep cooler and also from the biscuit storage rack to the right of the biscuit prep cooler. Clean residue build-up from utensil air drying shelving to left of utensil wash sink. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P
Observed open water spray nozzle attached to water hose installed on faucet fixture at service sink by back door and was down in and below the flood rim level of the service sink (Mop sink). CDI by the hose being lifted and hung up so that the hose end was not below the flood rim level. |
|
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.
[REPEAT] Clean debris and residue build-up from floor surface underneath equipment, especially at cookline, under ice machine, under reach-in coolers, in cabinets under self-serve drink station, etc.... [REPEAT] Clean accumulated dust, mold, and grease residue from HVAC air vents in kitchen and surrounding ceiling tiles. Clean splattered food residue from wall surface in main walk-in cooler and next to hand wash sink and biscuit prep station.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
[REPEAT] Replace broken, cracked, and chipped floor tiles in kitchen like those in front of fryers and throughout rest of kitchen. [REPEAT] Reseal between wall surface and hand wash sinks in kitchen and restrooms where old caulking is cracked and peeling from wall. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C)
[REPEAT for blown lights over food prep areas reducing light intensity] Replace the burned out light bulbs in the light fixture over the food prep sinks and in the hood vent over the grill. Light intensity shall be at least 50 Foot Candles (FC) at 30 inches above floor surface in all food prep areas. Today light intensity was measured and found to be reduced due to the blown light bulbs. The light intensity measured today as follows in the noted areas: 35 to 42 FC over food prep sink and 31 FC over grill. Replace all blown lights. |